Sriracha Honey Pasta (Printable Version)

Sweet and spicy pasta in creamy sriracha-honey garlic butter sauce. Bold flavors, easy preparation, and perfectly addictive.

# What You 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 Make It:

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 -
  • It delivers that rare balance of sweet heat and creamy richness that feels indulgent without being heavy.
  • You can have dinner on the table in half an hour using pantry staples and one skillet.
  • The sauce clings to every strand of pasta, so each bite is as bold and satisfying as the last.
  • Its endlessly adaptable, whether you want to add protein, dial up the spice, or make it dairy free.
02 -
  • Always reserve some pasta water before draining, because that starchy liquid is the only thing that can fix a sauce thats too thick without watering down the flavor.
  • Dont let the garlic brown or it will turn bitter and ruin the sweetness of the honey, so keep the heat at medium and stir constantly.
  • Add the parmesan off the heat or on very low heat, otherwise it can seize up and turn grainy instead of melting into a smooth, creamy sauce.
  • Taste the sauce before tossing the pasta and adjust the sriracha or honey to match your heat tolerance, because its much easier to tweak it now than after everything is mixed.
03 -
  • Use freshly grated parmesan instead of the pre shredded stuff, because it melts smoother and tastes infinitely better.
  • If you want more heat without adding more sriracha, a pinch of cayenne or extra red pepper flakes gives you that burn without changing the flavor balance.
  • Toss the pasta in the skillet instead of plating it separately, so every strand gets evenly coated and the sauce doesnt pool at the bottom of the bowl.
  • Taste as you go and trust your instincts, because the best version of this dish is the one that makes your taste buds happy.
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