Hot Honey Pasta Arrabbiata
This Hot Honey Pasta Arrabiata recipe combines spicy tomato sauce, garlic, and Halifax Hot Honey for a bold and flavour packed dinner. Quick to prepare and full of character, it's the perfect recipe for busy weeknights or casual entertaining.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Easy
Spice Level: 🌶️🌶️🌶️ Hot
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Difficulty: Easy
Spice Level: 🌶️🌶️🌶️ Hot
Ingredients
- 2 cups dry cured mild italian sausage or chorizo, sliced
- ½ of a white onion, minced
- 1 tsp Stingin’ Hot Chili Garlic Sauce
- 1 tsp dry oregano
- 3 cups crushed tomatoes
- 1 tbsp salt
- ¼ Stingin’ Hot Honey Red Lava Edition
- 2 cups broccolini, rough chopped
- 3 cups penne, boiled to el dente
- Parmesan cheese, shaved
- 2 cups dry cured mild italian sausage or chorizo, sliced
- ½ of a white onion, minced
- 1 tsp Stingin’ Hot Chili Garlic Sauce
- 1 tsp dry oregano
- 3 cups crushed tomatoes
- 1 tbsp salt
- ¼ Stingin’ Hot Honey Red Lava Edition
- 2 cups broccolini, rough chopped
- 3 cups penne, boiled to el dente
- Parmesan cheese, shaved
Method
Step 1
Heat a large skillet over medium heat with a small drizzle of olive oil.
Step 2
Add the sliced sausage and cook for 3–4 minutes, stirring occasionally, until browned.
Step 3
Remove the sausage from the pan and set aside.
Step 4
Add the minced onion and oregano to the rendered sausage oil. Sauté for 2–3 minutes until softened and fragrant.
Step 5
Stir in the Stingin' Hot Chili Garlic Sauce and crushed tomatoes.
Step 6
Using a wooden spoon, scrape any browned bits from the bottom of the pan into the sauce.
Step 7
Season with salt and simmer for 10–15 minutes, allowing the sauce to thicken slightly.
Step 8
While the sauce simmers, place the Halifax Stingin' Hotter Honey Red Lava Edition in a small saucepan over low heat.
Step 9
Once the honey begins to bubble gently, add the cooked sausage and toss until evenly
Step 1
Heat a large skillet over medium heat with a small drizzle of olive oil.
Step 2
Add the sliced sausage and cook for 3–4 minutes, stirring occasionally, until browned.
Step 3
Remove the sausage from the pan and set aside.
Step 4
Add the minced onion and oregano to the rendered sausage oil. Sauté for 2–3 minutes until softened and fragrant.
Step 5
Stir in the Stingin' Hot Chili Garlic Sauce and crushed tomatoes.
Step 6
Using a wooden spoon, scrape any browned bits from the bottom of the pan into the sauce.
Step 7
Season with salt and simmer for 10–15 minutes, allowing the sauce to thicken slightly.
Step 8
While the sauce simmers, place the Halifax Stingin' Hotter Honey Red Lava Edition in a small saucepan over low heat.
Step 9
Once the honey begins to bubble gently, add the cooked sausage and toss until evenly