Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, following package instructions. Drain the pasta and set aside.
In a large skillet or saucepan, melt the butter over medium heat until it begins to foam and turn golden, about 1-2 minutes. Add the minced garlic and sauté, stirring constantly, until fragrant and lightly golden, approximately 1 minute. You should smell a fragrant garlic aroma.
Stir in the smoked paprika and cayenne pepper, cooking for another 30 seconds until the spices become aromatic and the mixture turns a rich reddish-orange color. The oil should slightly separate from the butter, indicating the spices are toasted.
Pour in the vegetable broth and add honey if using. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce slightly thickens and becomes glossy. This should take about 3-4 minutes, and you’ll notice the sauce bubbling gently with a rich color.
Add the cooked pasta into the skillet with the sauce. Toss thoroughly with a wooden spoon or tongs until each strand is coated, and the sauce adheres to the pasta. Heat through for 1-2 minutes until warmed evenly. Adjust salt and pepper as needed.
Transfer the finished pasta to a serving dish or plates. Garnish with additional spices or herbs if desired and serve immediately, showcasing the vibrant orange color and silky texture of the coated pasta.
