Save My roommate came home one night with a jar of sriracha and a bottle of honey, claiming they were the only two things left at the corner store. We had pasta in the cupboard and I was hungry enough to try anything. What happened next was a sticky, spicy mess that somehow tasted like the best decision we'd made all week. That improvised dinner became the blueprint for this recipe, and I've been making it ever since.
I made this for a friend who claimed she hated spicy food. She finished her plate before I even sat down, then asked if there was more in the pan. The honey tempers the sriracha just enough to make it approachable, and the cream smooths everything into something silky and addictive. She still texts me for the recipe every few months, which I take as a compliment.
Ingredients
- Fettuccine or spaghetti: The wide, flat surface of fettuccine grabs onto the creamy sauce beautifully, but spaghetti works just as well if that's what you have.
- Unsalted butter: This is your flavor base, so use real butter for the richness it brings to the garlic and sauce.
- Garlic: Fresh cloves are essential here, minced finely so they melt into the butter and perfume the entire dish.
- Sriracha sauce: The backbone of the heat, it adds a fermented tanginess that bottled hot sauces can't replicate.
- Honey: Balances the fire with a floral sweetness that rounds out every bite.
- Heavy cream: Creates that luscious, clingy texture that coats the pasta and makes the sauce feel indulgent.
- Vegetable or chicken broth: Loosens the sauce just enough to keep it from becoming too thick, and adds a savory undertone.
- Parmesan cheese: Freshly grated melts seamlessly into the sauce and adds a nutty, salty finish.
- Black pepper and red pepper flakes: Layer in more warmth and complexity without overwhelming the balance.
- Fresh parsley: A handful of green at the end brightens everything and cuts through the richness.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a little bite. Before draining, scoop out a small cup of that starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Sauté the garlic:
- Melt the butter in a large skillet over medium heat, then add the minced garlic and stir it around for about a minute until it smells incredible but hasn't turned brown. Burned garlic is bitter, so keep it moving.
- Add sriracha and honey:
- Stir in the sriracha and honey, letting them bubble together for just 30 seconds. You'll see them start to meld into a glossy, sticky mixture.
- Build the sauce:
- Pour in the broth and heavy cream, stirring constantly as the sauce comes to a gentle simmer. Let it cook for 2 to 3 minutes, thickening just slightly as the cream reduces.
- Melt in the cheese:
- Lower the heat and add the parmesan and black pepper, stirring until the cheese disappears into a smooth, velvety sauce. If it looks too thick, splash in a little of that reserved pasta water.
- Toss the pasta:
- Add the drained pasta directly to the skillet and toss everything together with tongs, letting the noodles soak up the sauce for a minute or two. The pasta should be glossy and fully coated.
- Serve:
- Plate it up immediately, scattering fresh parsley and extra parmesan over the top. If you like it fiery, add a pinch of red pepper flakes.
Save The first time I served this at a dinner party, someone asked if I'd ordered takeout and just plated it nicely. I wasn't sure if I should be offended or flattered, but I took it as proof that something this easy shouldn't taste this good. It's become my go to when I want to look like I tried harder than I actually did.
Making It Your Own
This recipe is forgiving and flexible, so don't be afraid to adjust it to your taste. If you want more heat, add an extra tablespoon of sriracha or a bigger pinch of red pepper flakes. If you prefer it sweeter, drizzle in a little more honey at the end. I've also swapped the heavy cream for coconut milk when cooking for someone dairy free, and it still turned out creamy and rich. Toss in sautéed shrimp, grilled chicken, or even roasted vegetables to make it more of a complete meal.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The sauce will thicken as it cools, so when you reheat it, add a splash of broth or pasta water to loosen it back up. I usually reheat it gently in a skillet over low heat, stirring constantly, rather than using the microwave. It won't be quite as silky as when it's fresh, but it's still delicious and satisfying the next day.
Pairing and Serving Suggestions
This pasta is rich and bold, so I like to serve it with something light and crisp on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is always a crowd pleaser, though it does add even more richness to the meal. For drinks, a chilled Sauvignon Blanc or a sparkling water with lime keeps things refreshing.
- Serve with a green salad dressed in citrus to balance the heat and sweetness.
- Pair with garlic bread if you're leaning into comfort food mode.
- A crisp white wine or sparkling water with lime complements the spice beautifully.
Save This dish has saved me on countless weeknights when I needed something fast, flavorful, and just a little bit exciting. I hope it does the same for you.
Recipe Guide
- → Can I make this with gluten-free pasta?
Absolutely. Simply substitute the fettuccine or spaghetti with gluten-free pasta. Follow the same cooking instructions and use your preferred gluten-free brand. The sauce preparation remains identical.
- → How do I adjust the spice level?
Start with 2 tablespoons sriracha if you prefer milder heat, then taste and add more. The honey naturally balances spiciness. You can also reduce or omit red pepper flakes. Remember to add gradually and taste as you go.
- → What proteins pair well with this dish?
Sautéed shrimp, grilled chicken breast, and pan-seared scallops complement the sauce beautifully. For vegetarian options, roasted chickpeas or crispy tofu cubes work wonderfully. Add protein during the final toss with pasta.
- → Can I prepare this ahead of time?
Cook the pasta and sauce separately, then store in airtight containers for up to three days. Combine and gently reheat over medium-low heat, adding a splash of broth or pasta water to restore creaminess.
- → What's a good dairy-free alternative?
Replace heavy cream with coconut milk in equal proportions. Use dairy-free butter and nutritional yeast instead of parmesan for a similar umami flavor. The sauce achieves similar richness and texture.
- → How thick should the sauce be?
The sauce should coat the pasta lightly without pooling excessively at the bottom. If too thick, gradually add reserved pasta water until you reach desired consistency. Pasta continues absorbing sauce as it sits.