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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8–10 minutes. Reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside without rinsing, to retain the starch for better sauce adhesion.
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced sausage to the pan and cook for approximately 5–7 minutes, stirring occasionally, until browned and caramelized. Reduce the heat to medium-low, add the minced garlic, and sauté for an additional 1 minute, ensuring the garlic becomes fragrant but does not burn.
In a small mixing bowl, whisk together the honey, soy sauce, apple cider vinegar, and red pepper flakes. Pour this mixture into the skillet, stirring to combine with the sausage and garlic. Allow the sauce to simmer for 2–3 minutes, stirring frequently, until it thickens slightly and evenly coats the sausage.
Add the cooked pasta to the skillet. Using tongs or a spatula, gently toss the pasta with the sausage and sauce until thoroughly coated. If the mixture appears too thick, gradually incorporate the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Remove the skillet from heat. Garnish with freshly chopped parsley. Serve immediately while warm.