Sriracha Honey Pasta with Garlic Butter (Printable)

A luscious fusion pasta tossed in creamy sriracha-honey garlic butter sauce. Bold, addictive flavors ready in just 30 minutes.

# 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

# 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 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 - Transfer to serving plates immediately, garnished with chopped parsley, extra parmesan, and red pepper flakes if desired.

# Expert Advice:

01 -
  • It hits that rare sweet spot where spicy meets sweet without either flavor overpowering the other.
  • The whole thing comes together in under 30 minutes, which means you can pull it off on a weeknight without breaking a sweat.
  • The creamy garlic butter sauce is so silky and rich, it feels indulgent even though it uses pantry staples.
  • It's endlessly adaptable, so you can add protein, swap dairy, or dial the heat up or down depending on your mood.
02 -
  • Don't let the garlic brown or it'll turn bitter and ruin the whole vibe of the sauce, keep the heat medium and your eyes on the pan.
  • Always reserve pasta water before draining, it's starchy and salty and can save a sauce that's too thick or bring everything together if it looks separated.
  • Taste as you go and adjust the sriracha and honey to your preference, some days I want more heat, other days I lean into the sweetness.
  • If you're adding protein like shrimp or chicken, cook it separately first and toss it in at the end so it doesn't overcook in the sauce.
03 -
  • Use freshly grated parmesan instead of the pre-shredded stuff, it melts smoother and tastes infinitely better.
  • If your sauce breaks or looks greasy, whisk in a tablespoon of reserved pasta water off the heat and it'll come back together like magic.
  • Leftovers reheat surprisingly well, just add a splash of cream or broth in the pan to bring the sauce back to life.
  • Pair this with a crisp, chilled Sauvignon Blanc or a light lager, the acidity cuts through the richness and refreshes your palate between bites.
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