Step 1: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove sausage from the skillet and set aside, leaving any rendered fat in the pan.
Step 2: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the chicken broth, honey, soy sauce, apple cider vinegar, sriracha (if using), and ginger powder. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Step 3: Add the uncooked pasta to the skillet, stirring to ensure it’s fully submerged in the sauce. Bring the mixture back to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or according to pasta package directions, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Step 4: Once the pasta is cooked, return the browned sausage to the skillet. If using, stir in the heavy cream and cook for another 2-3 minutes, uncovered, until the sauce has thickened to your desired consistency. Season with salt and black pepper to taste.
Step 5: Remove from heat, garnish generously with fresh chopped parsley, and serve immediately. Enjoy your flavorful one-pan meal!