Sriracha Honey Pasta (Print Version)

Luscious pasta tossed in creamy sriracha-honey garlic butter sauce. Sweet and spicy flavors in just 30 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or spaghetti
02 - Salt for boiling water

→ Sauce

03 - 3 tablespoons unsalted butter
04 - 4 cloves garlic, minced
05 - 3 tablespoons sriracha sauce
06 - 3 tablespoons honey
07 - 1/2 cup heavy cream
08 - 1/4 cup vegetable or chicken broth
09 - 1/2 cup grated parmesan cheese
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon red pepper flakes, optional

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated parmesan cheese

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
03 - Stir in the sriracha and honey, and cook for 30 seconds to combine.
04 - Pour in the broth and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
05 - Reduce heat to low. Add the parmesan cheese and black pepper, stirring until the cheese melts and the sauce is smooth. If needed, adjust thickness with reserved pasta water.
06 - Add the drained pasta to the skillet, tossing well to coat all strands with the sauce. Cook for 1-2 minutes to allow the flavors to meld.
07 - Serve immediately, garnished with chopped parsley, extra parmesan, and red pepper flakes if desired.

# Expert Hints:

01 -
  • The sauce clings to every strand with a glossy, addictive coating that balances heat and sweetness in each bite.
  • It comes together faster than ordering takeout, using pantry staples you probably already have.
  • The flavor is bold enough to impress guests but comforting enough for a solo weeknight dinner.
  • You can dial the spice up or down without losing that rich, creamy texture.
02 -
  • Reserve pasta water before draining, it contains starch that helps the sauce cling and can rescue a sauce that's become too thick.
  • Don't let the garlic brown or it will turn bitter and overpower the sweet, spicy balance you're building.
  • Add the parmesan off the heat or on very low heat to prevent it from clumping or becoming grainy.
  • Taste as you go and adjust the sriracha and honey ratio to your preference, some like it sweeter, others want more fire.
03 -
  • Use freshly grated parmesan instead of pre-shredded, it melts smoother and tastes infinitely better.
  • If you love heat, double the red pepper flakes or drizzle extra sriracha on top just before serving.
  • Cook the pasta one minute less than the package says if you plan to toss it in the sauce, it will finish cooking and absorb flavor as it sits in the skillet.
  • Taste the sauce before adding the pasta and adjust sweetness or spice, it's much easier to tweak at this stage than after everything is combined.
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