One-Pan Steak & Sausage Pasta with Spicy Honey Garlic Sauce
A delightful blend of tender steak, savory sausage, and pasta enveloped in a rich, spicy sauce that balances sweetness and heat, perfect for busy weeknights or relaxed weekend dinners.
Ingredients
For the pasta
- 8 oz penne pasta Perfectly captures the sauce in every bite.
- 2 cups beef broth For a rich and savory base.
For the meats
- 1 lb steak (sirloin or ribeye), cut into thin strips Juicy and tender cuts.
- 1/2 lb sausage (Italian or your choice), sliced Adds depth of flavor and spice.
For the sauce
- 4 cloves garlic, minced Infuses the dish with warmth.
- 1/4 cup honey Provides natural sweetness.
- 1/4 cup soy sauce Enhances overall taste.
- 1 tbsp sriracha sauce Add more for extra kick.
- 1 tbsp olive oil To help sear the meat.
- 1 tbsp paprika Adds depth and smokiness.
- 1 tsp chili flakes For extra heat.
- 1/2 tsp black pepper To add sharpness.
For garnish
- to taste fresh parsley, chopped For a vibrant pop of color.
Instructions
Cooking the meats
- Heat the olive oil in a large pan over medium-high heat. Add the steak strips and sausage slices, searing for about 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
Preparing the sauce
- In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in beef broth, honey, soy sauce, sriracha, paprika, chili flakes, and black pepper. Stir well and let the mixture come to a gentle simmer.
Cooking the pasta
- Add penne pasta to the skillet, ensuring it's well coated in the sauce. Cover the pan and cook for 10-12 minutes, checking occasionally until pasta is tender and most liquid is absorbed.
Finishing touches
- Return the cooked steak and sausage to the pan. Mix well and let simmer for an additional 3-4 minutes to meld flavors.
- Garnish with chopped parsley and serve immediately.
Notes
For best results, avoid overcrowding the pan when searing. Ensure beef broth is at room temperature before adding to the pan. Taste as you go and adjust heat with more sriracha if desired. Store leftovers in airtight containers for lunch the next day.