Sticky Honey Garlic Sausage Pasta Skillet for 4 Servings

Instructions:

1. Sear the sausage coins. Heat your 12 inch skillet over medium high heat with the vegetable oil. Arrange the sausage in a single layer and let it sit undisturbed for 3 minutes. Note: This creates the crust that provides texture against the soft pasta.
2. Flip and finish. Flip the coins and sear for 2 minutes on the other side. Wait until they are dark and crackling before removing them to a side plate. Keep that rendered fat in the pan; that's liquid gold.
3. Whisk the base. In a small bowl, combine your honey, soy sauce, garlic, apple cider vinegar, and red pepper flakes. Whisk until the honey is fully integrated into the liquid.
4. Deglaze the skillet. Pour the honey mixture into the hot pan. Use your wooden spoon to scrape up all the brown bits left behind by the sausage. You will hear a loud sizzle as the vinegar hits the metal.
5. Add broth and pasta. Pour in the 2 cups of chicken broth and the 8 oz of dry pasta. Ensure the pasta is submerged as much as possible.
6. Simmer and reduce. Bring the liquid to a boil, then immediately drop the heat to medium low. Simmer for 10-12 minutes. Stir every few minutes to prevent the pasta from sticking to the bottom as the sugars concentrate.
7. Check for doneness. The pasta should be tender, and the liquid should be reduced by at least half. It will look like a bubbling, dark syrup at this stage.
8. The velvety finish. Stir in the 1/4 cup of heavy cream and the baby spinach. Watch for the spinach to wilt and the sauce to turn from a syrup into a creamy, sticky glaze.
9. Combine and glaze. Return the seared sausage to the pan. Toss everything together vigorously for 1 minute so the glaze coats every single ridge of the pasta.
10. Garnish and serve. Sprinkle with the sesame seeds and sliced green onions. Serve immediately while the glaze is at its glossiest. The sound of the sauce changing is your best indicator of success. At the beginning, it sounds like boiling water — thin and splashing. Toward the end, it becomes a heavy bubble, almost a whisper, which tells you the sugars and starches have finally bonded. If you want to see another example of this starch magic, take a look at the technique in my [one pot creamy garlic pasta](https://quicklycooking.com/recipes/one-pot-creamy-garlic-pasta/) which uses a similar one pan approach but with a focus on dairy rather than honey. Haitian Spaghetti Recipe with Sausage in 30 Min — Master our streamlined Haitian Spaghetti recipe, yielding 4 servings of savor...Creamy Parmesan Garlic Beef Bowtie Pasta in 20 Minutes — Master creamy parmesan garlic beef bowtie pasta with our step-by-step timing ...Beef Rigatoni Cheese Bake Recipe in 50 Minutes — Master this high-efficiency beef rigatoni cheese bake recipe focusing on star... $img_2$