Sriracha Honey Pasta (Printable)

Sweet and spicy fettuccine coated in creamy sriracha-honey garlic butter sauce. Ready in 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

# How To Make:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta cooking water, then drain in a colander.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
03 - Stir sriracha sauce and honey into the garlic mixture. Cook for 30 seconds, stirring to blend the ingredients thoroughly.
04 - Pour in broth and heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce begins to thicken slightly.
05 - Reduce heat to low. Add parmesan cheese and black pepper, stirring continuously until the cheese melts completely and the sauce becomes smooth. Adjust consistency with reserved pasta water if needed.
06 - Add drained pasta to the skillet and toss thoroughly to coat all strands evenly with the sauce. Cook for 1 to 2 minutes to allow flavors to meld.
07 - Plate immediately and garnish with fresh chopped parsley, additional parmesan cheese, and red pepper flakes if desired.

# Expert Tips:

01 -
  • The honey tempers the sriracha heat in a way that feels indulgent, not aggressive.
  • It comes together faster than ordering takeout and uses pantry staples you probably already own.
  • The creamy garlic butter sauce clings to every strand, making each bite as satisfying as the first.
  • It works equally well as a quick weeknight dinner or a bold dish to impress unexpected guests.
02 -
  • Always reserve some pasta water before draining, it's starchy and salty and can save a sauce that's too thick.
  • Don't let the garlic brown, burnt garlic turns bitter and will ruin the sweetness you're building in this sauce.
  • Taste as you go, especially with the sriracha and honey, everyone's heat tolerance is different.
  • Use freshly grated parmesan, the pre-shredded stuff won't melt smoothly and can make the sauce grainy.
03 -
  • Use a large skillet so you have room to toss the pasta without it clumping together.
  • Don't skip the step of cooking the pasta and sauce together for a minute or two, it helps the flavors really soak in.
  • If you love extra creaminess, stir in an additional tablespoon of butter at the very end for a glossy finish.
  • Taste the sauce before adding the pasta and adjust the sweetness or heat to your preference, it's easier to fix before everything is combined.
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