One-Skillet Zesty Honey Chili Beef Pasta
A creamy, saucy, and hearty pasta dish loaded with bold flavors, ready in under 30 minutes!
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 lb Ground Beef
- 1/2 cup Red Onion, chopped
- 3 cloves Garlic, minced
- 1/4 cup Soy Sauce
- 1/4 cup Honey
- 1 tablespoon Chili Paste or Chili Sauce
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Red Pepper Flakes (optional)
- 1/2 cup Beef Broth
- 12 oz Pasta (penne, rigatoni, or spaghetti)
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Fresh Cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook for 2–3 minutes until softened and translucent.
- Add the ground beef and break it up with a spatula. Season with salt and pepper. Cook, stirring, until browned and cooked through, about 5–7 minutes. Drain any excess fat if necessary.
- Stir in the minced garlic, ground cumin, paprika, and red pepper flakes (if using). Cook for about 1 minute, until fragrant.
- Lower the heat to medium, then stir in the soy sauce, honey, and chili paste or chili sauce. Mix well to coat the beef fully in the glaze.
- Add the uncooked pasta to the skillet, arranging it so it’s evenly distributed, and pour in the beef broth. Add just enough water to cover the pasta (about 2–3 cups, depending on the type of pasta).
- Bring everything to a gentle simmer. Cover and cook, stirring occasionally, for 10–12 minutes until the pasta is just al dente and most of the liquid has absorbed, creating a silky sauce.
- Taste and adjust seasoning as needed. If the sauce is too thick, add a splash more broth or water. Cook uncovered for a minute or two if you want a thicker sauce.
- Remove from the heat. Sprinkle with fresh cilantro and serve with lime wedges for a burst of zesty freshness!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth.