Sticky Honey Garlic Sausage Pasta with Opa's Jalapeño Cheddar

Sticky Honey Garlic Sausage Pasta with Opa's Jalapeño Cheddar

This dish runs on the sweet-salty rhythm of Chinese-American weeknight cooking — honey, garlic, soy, a splash of vinegar — reworked for smoked sausage instead of chicken or shrimp. The honey and garlic build a glossy glaze that clings to every noodle. Opa's Jalapeño Cheddar Smoked Sausage — our #1 seller — brings the smoke and enough balanced heat to keep the honey from tipping too sweet. Thirty minutes, one skillet, and a sauce that tastes like it took longer than it did.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Main Course

Cuisine

Asian

Ingredients

• 1 package Opa's Jalapeño Cheddar Smoked Sausage, sliced into rounds
• 12 oz penne, rigatoni, or another short pasta
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tbsp apple cider vinegar
• 1/2 cup chicken broth
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp butter
• Freshly cracked black pepper
• 2 tbsp chopped parsley
• Grated Parmesan, for serving

Directions

1. Cook the pasta. Boil the pasta in well-salted water until al dente. Reserve 1/2 cup of pasta water before draining — the starchy water is what lets the glaze cling to the noodles at the end.
2. Brown the sausage. Heat the olive oil in a large skillet over medium heat. Add the sliced Opa's Jalapeño Cheddar Smoked Sausage and cook 5-6 minutes until the edges are golden and slightly crisp. The caramelized surface on the rounds is what gives the dish texture once the glaze goes in — don't cut this step short. Transfer to a plate.
3. Build the glaze. Add the garlic to the skillet and cook 30 seconds until fragrant. Stir in the honey, soy sauce, apple cider vinegar, chicken broth, and red pepper flakes if using. Bring to a simmer and cook 2-3 minutes until slightly thickened and glossy.
4. Combine. Return the sausage to the skillet and stir to coat. Add the drained pasta and toss until every noodle is glazed. If the sauce is too thick, loosen with a splash of the reserved pasta water. Stir in the butter at the end for a glossy finish.
5. Serve. Finish with freshly cracked black pepper, chopped parsley, and a generous grating of Parmesan. Serve immediately — this dish is best right out of the skillet while the sauce still has its shine.