Cook the pasta according to the package instructions in salted water until al dente, then drain and set aside, reserving about 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Brown the sliced sausage for 5-7 minutes until crispy, then transfer to a plate.

In the same skillet, add the minced garlic and sauté for 30 seconds to 1 minute until fragrant.

Pour in the honey, soy sauce, and apple cider vinegar. Stir to combine.

Add the chicken broth and bring to a simmer, cooking for 2-3 minutes until slightly thickened. Stir in red pepper flakes if using.

Reintroduce the browned sausage and toss to coat in the sauce. Let simmer for 3-4 minutes.

Add the cooked pasta, tossing to combine with sausage and sauce. Use reserved pasta water to adjust sauce consistency if needed.

Stir in butter until melted and sauce is silky.

Season with salt and pepper to taste. Garnish with chopped parsley and sprinkle with grated Parmesan if desired.