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In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes.
Heat olive oil in a large skillet over medium-high heat. Add sausage coins and brown for 3-4 minutes.
Pour in chicken broth and bring to a boil.
Add pasta to the skillet and cook until al dente, about 8-10 minutes, stirring occasionally.
Pour in the honey garlic mixture and stir to combine.
Mix cornstarch with water to create a slurry. Add to skillet along with heavy cream.
Cook for 2-3 minutes until sauce thickens to a glossy consistency.
Remove from heat, sprinkle with Parmesan and fresh herbs before serving.