Ingredients
Scale
- 1 lb Italian sausage
- 12 oz penne or rigatoni pasta
- 1 cup heavy cream
- 1/2 cup honey
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sausage and cook until browned, about 5-7 minutes.
- Stir in minced garlic and thyme; cook for another 1-2 minutes.
- Add honey and chicken broth; bring to a simmer.
- Stir in heavy cream and Parmesan; reduce heat and cook until thickened, about 5 minutes.
- Season with salt and pepper.
- Cook the pasta according to package instructions; drain and toss with the sauce.
- Serve warm, garnished with fresh parsley.
Notes
For a little heat, add red pepper flakes to the sauce. You can use turkey sausage for a lighter option. Don’t skip on the Parmesan cheese; it adds richness to the sauce. Make sure to stir frequently as the sauce thickens to avoid sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg