Sriracha Honey Pasta (Printable Version)

Sweet and spicy fettuccine coated in a creamy sriracha-honey garlic butter sauce. Bold fusion 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 fresh parsley, chopped
13 - Extra grated parmesan cheese

# 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 to 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 to 2 minutes to allow the flavors to meld.
07 - Serve immediately, garnished with chopped parsley, extra parmesan, and red pepper flakes if desired.

# Expert Advice:

01 -
  • The sauce clings to every strand of pasta like it was born to be there, glossy and bold without feeling greasy.
  • You get sweetness, heat, and umami all in one forkful, and somehow none of them fight for attention.
  • It comes together in under half an hour with ingredients you probably already have tucked in the pantry.
  • Leftovers reheat beautifully with just a splash of broth to bring the sauce back to life.
02 -
  • Dont skip reserving pasta water, its the easiest way to rescue a sauce thats too thick without diluting the flavor.
  • Keep the heat medium or lower once you add the cream, high heat can cause the sauce to separate or curdle.
  • Taste as you go and adjust the sriracha and honey balance to your own heat tolerance and sweetness preference.
03 -
  • Use a pasta shape with texture or ridges, it grabs onto the sauce better than perfectly smooth noodles.
  • Let the garlic cook just until fragrant, burnt garlic will make the whole dish taste bitter.
  • Finish with a drizzle of good olive oil right before serving for an extra layer of richness and shine.
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