Sriracha Honey Pasta (Print View)

Sweet and spicy fettuccine in a creamy sriracha-honey garlic butter sauce. Bold flavors, 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

# Directions:

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 Advice:

01 -
  • It balances sweet, spicy, and creamy in a way that makes every bite feel exciting without overwhelming your palate.
  • The sauce comes together in under ten minutes, so you can have bold flavors on the table faster than takeout arrives.
  • It transforms basic pantry staples into something guests will ask you to make again and request the recipe for.
  • The heat level is completely adjustable, so you control how adventurous or mild you want your dinner to be.
02 -
  • Always reserve pasta water before draining, because once it's gone, you can't recreate that starchy magic that helps sauce cling perfectly.
  • Add the parmesan off heat or on very low heat to prevent it from clumping or turning grainy instead of melting smoothly.
  • Taste the sauce before tossing in the pasta, because adjusting spice or sweetness at the end is harder once everything is mixed together.
03 -
  • Use freshly grated parmesan instead of pre grated, because the anti caking agents in the packaged stuff can make your sauce grainy and dull.
  • Don't skip the reserved pasta water, it contains starch that helps the sauce emulsify and cling to the noodles like it was meant to be there.
  • Taste as you go and adjust the sriracha and honey balance to your preference, because everyone's tolerance for heat and sweetness is different.
  • If reheating leftovers, add a splash of cream or broth to bring the sauce back to life, because it thickens considerably in the fridge.
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