Sriracha Honey Pasta (Print Version)

A luscious fusion pasta with creamy sriracha-honey garlic butter sauce. Bold, addictive, and ready in 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 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 the pasta in a colander.
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, cooking for 30 seconds to combine the ingredients thoroughly.
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 - Divide the pasta among serving bowls. Garnish immediately with chopped parsley, extra parmesan, and red pepper flakes if desired.

# Additional Tips::

01 -
  • It hits every flavor note at once: creamy, spicy, sweet, garlicky, and just rich enough to feel indulgent without being heavy.
  • You can have it on the table in half an hour using ingredients you probably already own.
  • The sauce clings to every strand of pasta like it was designed for it, no sad puddles at the bottom of the bowl.
  • Its endlessly tweakable so you can dial up the heat or sweetness depending on your mood or whos eating.
02 -
  • Always reserve some pasta water before draining because that starchy liquid is the secret weapon for fixing a sauce thats too thick or broken.
  • Dont let the garlic brown or it will turn bitter and ruin the whole flavor base; 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 smoothly into the sauce.
03 -
  • Taste the sauce before tossing in the pasta and adjust the sriracha or honey to match your heat tolerance; its much easier to fix before everything is mixed.
  • Use freshly grated parmesan instead of the pre shredded stuff because it melts smoother and tastes sharper, making a real difference in the final sauce.
  • If youre making this for a crowd, double the sauce recipe because people always want more, and it reheats better than you think.
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