Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and set aside.

Warm a large skillet over medium heat. Add the olive oil and tilt the pan to coat the surface.

Arrange the sliced sausage in a single layer. Cook without crowding until the edges brown and the sausage is cooked through, about 5 to 7 minutes, turning pieces for even color.

Push the sausage to one side of the skillet. Add the minced garlic to the empty space and cook for 30 to 60 seconds until fragrant.

Whisk together the honey, soy sauce, and red pepper flakes in a small bowl. Pour into the skillet and stir, scraping up any browned bits. Let the sauce bubble gently for 1 to 2 minutes to thicken slightly.

Add the cooked pasta back to the skillet. Toss thoroughly so every strand or tube is coated in the glaze. Heat for another 1 to 2 minutes to marry flavors.

Taste and adjust with salt and pepper if needed.

Serve hot, sprinkled with chopped parsley.