Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Treat yourself to a restaurant-worthy pasta night at home with this Creamy Calabrian Chili Pappardelle with Sausage & Fennel. This dish is a gorgeous swirl of tender ribbons of pappardelle tossed in a lusciously spicy, rich cream sauce packed with savory Italian sausage, sweet sautéed fennel, and those distinct fruity Calabrian chilis for just the right touch of heat. Finished with a shower of Parmesan and fresh parsley, every bite is pure Italian comfort—with a fiery, bold twist that will have you reaching for seconds!
Ingredients You’ll Need
Ingredients You’ll Need
One of the joys of making Creamy Calabrian Chili Pappardelle with Sausage & Fennel is that the ingredient list is short but full of superstars. Each item brings its own unique flavor and texture, making the final bowl truly memorable—so don’t skip or skimp!
- Pappardelle pasta: Wide, silky noodles that cling beautifully to creamy sauces; fettuccine or tagliatelle work in a pinch.
- Olive oil: Adds richness and helps brown the sausage and soften the fennel.
- Italian sausage (casings removed): Provides spicy, meaty depth (use sweet or hot, per your preference).
- Fennel bulb (thinly sliced): A fresh, slightly sweet note that balances the heat and richness.
- Garlic (minced): Lends classic savory aroma and flavor; don’t skimp!
- Crushed red pepper flakes (optional): For those who want an extra fiery kick—totally adjustable.
- Calabrian chili paste: The soul of the dish; fruity, spicy, and absolutely unforgettable.
- Dry white wine: Lifts and brightens the sauce, melding flavors together beautifully.
- Heavy cream: What makes the sauce decadently creamy and coats every bite.
- Parmesan cheese (grated): Essential for savory, nutty depth and extra creaminess.
- Salt and black pepper: For perfect seasoning—taste and adjust at the end.
- Fresh parsley (chopped): Finishes the plate with color and garden-fresh flavor.
- Extra Parmesan for serving: Because you can never have too much cheesy goodness.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Step 1: Cook the Pappardelle
Start by bringing a large pot of salted water to a rolling boil—the salt gives the pasta its first jolt of flavor. Drop in the pappardelle and cook until just al dente, following the package timing for perfect bite. Right before draining, scoop out about half a cup of that starchy pasta water; it’s liquid gold for finishing the sauce. Then, drain and set the pasta aside.
Step 2: Brown the Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage (casings removed), breaking it up with a spoon as you go. Cook until the sausage is deep golden brown and cooked through, which gives your Creamy Calabrian Chili Pappardelle with Sausage & Fennel its hearty backbone.
Step 3: Sauté the Fennel
Toss the thinly sliced fennel into the pan with the sausage. Let it cook, stirring occasionally, for about 5–6 minutes. The fennel softens and sweetens, creating a balancing act for the spicy sausage and chilis.
Step 4: Bring on the Flavor Bombs
Stir in the minced garlic, optional crushed red pepper flakes, and Calabrian chili paste. Let this fragrant trio sizzle for about 1 minute; this wakes up all those aromas and infuses heat and depth throughout the dish.
Step 5: Deglaze with White Wine
Pour the white wine into the pan (listen for that satisfied sizzle), scraping up any browned bits from the bottom. Let it bubble and simmer for another 2–3 minutes, so the alcohol evaporates but all the flavor remains in the sauce.
Step 6: Creamy Goodness Arrives
Reduce the heat to low and stir in the heavy cream. Watch as the sauce turns silky and luscious—let it cook gently for 2 more minutes so the flavors come together and the sauce thickens a bit.
Step 7: Melt in the Parmesan
Sprinkle in the grated Parmesan cheese and stir until it’s fully melted and the sauce is smooth. The cheese not only adds flavor but helps pull the whole sauce together, making it cling to every ribbon of pasta in your Creamy Calabrian Chili Pappardelle with Sausage & Fennel.
Step 8: Toss the Pasta and Finish
Add the cooked pappardelle back to the pan along with a splash of that reserved pasta water. Toss everything gently until the sauce envelops each noodle. Taste and adjust with salt and pepper, then you’re ready for the final flourish: a bright shower of parsley and extra Parmesan before serving!
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Garnishes
An extra sprinkle of grated Parmesan is always a must, while a handful of fresh, chopped parsley provides that irresistible pop of color and freshness. If you love a little kick, consider a final dusting of crushed red pepper flakes. These little touches make Creamy Calabrian Chili Pappardelle with Sausage & Fennel feel restaurant-fancy at your own table.
Side Dishes
This pasta shines when paired with something crisp and refreshing. Try a simple arugula salad dressed with lemon and olive oil or garlicky sautéed greens for a bit of contrast. A loaf of crusty bread is never unwelcome—perfect for mopping up every last drop of that dreamy sauce.
Creative Ways to Present
For a fun twist, swirl the pappardelle into individual nests on each plate, topping with extra sausage crumble and fennel fronds. Serve it in shallow bowls for a rustic, cozy vibe or on elegant white plates for a dinner-party upgrade. However you present it, Creamy Calabrian Chili Pappardelle with Sausage & Fennel always draws oohs and aahs!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer the pasta to an airtight container and refrigerate within two hours. Creamy Calabrian Chili Pappardelle with Sausage & Fennel keeps well for up to three days. The sauce will thicken as it sits, but that just means the flavors intensify!
Freezing
While the creamy sauce can sometimes change texture after freezing, you can freeze individual portions if needed. Place cooled pasta in freezer-safe containers or bags, squeezing out as much air as possible. Defrost overnight in the refrigerator before reheating for the best results.
Reheating
Warm leftovers gently in a skillet over low heat, adding a splash of milk, cream, or even pasta water to loosen up the sauce if it’s too thick. Stir occasionally until hot and creamy again. The microwave also works for smaller portions, just be careful not to overdo it—stir halfway through to keep things creamy.
FAQs
Is Calabrian chili paste very spicy?
Calabrian chili paste is known for its bright, fruity heat, but levels can vary between brands. In Creamy Calabrian Chili Pappardelle with Sausage & Fennel, you control the heat by adjusting how much paste you add. Start with a tablespoon for gentle warmth or go bolder for real spice lovers!
Can I make this dish gluten-free?
Absolutely! Simply swap the regular pappardelle for your favorite gluten-free noodles. Many stores carry excellent gluten-free fettuccine or tagliatelle, which also pair beautifully with this sauce.
What can I use instead of Italian sausage?
If you’re not a sausage fan, ground chicken, turkey, or even a plant-based sausage work well. Just be sure to season generously and cook until deeply browned for maximum flavor in your Creamy Calabrian Chili Pappardelle with Sausage & Fennel.
How do I get the sauce to be silky and not too thick?
The key is adding reserved pasta water a splash at a time until the sauce clings lovingly to each noodle. The pasta water’s starch helps create that glossy, restaurant-style finish without thinning the flavors.
Do I need Calabrian chili paste or are substitutions okay?
For the signature kick and flavor, Calabrian chili paste is best. But if you can’t find it, use a combination of crushed red chili flakes and a dash of sun-dried tomato paste to mimic the fruity heat. It won’t be quite the same, but you’ll still have a deliciously spicy pasta!
Final Thoughts
If you’re looking to dazzle friends or simply treat yourself, don’t wait to whip up Creamy Calabrian Chili Pappardelle with Sausage & Fennel. It’s pure comfort with a touch of sophistication—and you’ll be amazed at how quickly it disappears once it hits the table. Give it a try, and let your kitchen fill with excitement (and the aroma of something truly fantastic!).
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this delectable Creamy Calabrian Chili Pappardelle with Sausage & Fennel dish. Perfect for a cozy dinner at home, this Italian-inspired pasta is a flavorful combination of spicy Calabrian chili paste, savory sausage, and aromatic fennel, all brought together in a luscious cream sauce. This recipe is sure to become a favorite comfort food option for any pasta lover.
Ingredients
Pappardelle Pasta:
12 oz pappardelle pasta,
Olive Oil:
1 tablespoon olive oil,
Italian Sausage:
1 lb Italian sausage (casings removed),
Fennel:
1 small fennel bulb (thinly sliced),
Garlic:
3 cloves garlic (minced),
Crushed Red Pepper Flakes:
1/2 teaspoon crushed red pepper flakes (optional),
Calabrian Chili Paste:
2 tablespoons Calabrian chili paste,
Dry White Wine:
1/2 cup dry white wine,
Heavy Cream:
1 cup heavy cream,
Parmesan Cheese:
1/2 cup grated Parmesan cheese,
Salt and Black Pepper:
to taste,
Parsley:
fresh parsley (chopped, for garnish),
Extra Parmesan:
for serving
Instructions
- Cook the Pappardelle: Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Sear Sausage and Fennel: In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Add the sliced fennel and cook for 5–6 minutes until softened.
- Prepare the Sauce: Stir in the garlic, red pepper flakes (if using), and Calabrian chili paste; cook for 1 minute until fragrant. Deglaze the pan with white wine and let it simmer for 2–3 minutes. Reduce heat to low, stir in the heavy cream, and cook for another 2 minutes.
- Combine and Serve: Add the Parmesan cheese and stir until melted and smooth. Toss in the cooked pappardelle and a splash of reserved pasta water to help the sauce coat the noodles. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley and extra Parmesan.
Notes
- Adjust the amount of Calabrian chili paste to control the heat level.
- You can use sweet Italian sausage for a milder version or hot sausage for extra spice.
- If pappardelle isn’t available, tagliatelle or fettuccine also work well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
