Bring a large pot of salted water to a rolling boil, add pasta, and cook until al dente (8-10 minutes). Reserve 1/2 cup pasta water, drain, and set aside.

In a large skillet, heat olive oil over medium-high heat, add sliced sausage, cook for 5-7 minutes until browned, then remove from pan.

Add minced garlic to the skillet, sauté for about 30 seconds until fragrant but not burned.

Pour in honey, soy sauce, and apple cider vinegar, stir to combine smoothly.

Add chicken broth, bring to a gentle simmer for 2-3 minutes, optionally add red pepper flakes.

Return browned sausage to skillet, simmer for an additional 3-4 minutes.

Add drained pasta, toss to coat, and add reserved pasta water if needed.

Stir in butter off heat, season with salt and pepper, garnish with parsley and Parmesan, and serve warm.