If you have a craving for a dish that bursts with bold, vibrant flavors and silky textures, then this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe is your new best friend in the kitchen. Imagine tender ribbons of pappardelle pasta drenched in a luscious, spicy cream sauce that perfectly balances the fiery kick of Calabrian chili paste with the sweet, aromatic depth of fennel and savory Italian sausage. It’s comfort food elevated, a recipe that’s as impressive as it is satisfying, ready to turn any meal into a celebration.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this dish plays a starring role, combining to create a harmony of taste and texture that’s simple yet extraordinary. From the hearty sausage to the fragrant fennel, and of course, the unmistakable Calabrian chili paste, these are the essentials that make this recipe so unforgettable.
- 12 oz pappardelle pasta: Broad pasta ribbons that hold the creamy sauce beautifully.
- 1 tablespoon olive oil: For cooking the sausage and fennel, adding richness without overpowering flavors.
- 1 lb Italian sausage (casings removed): Adds spiced meaty depth and texture.
- 1 small fennel bulb (thinly sliced): Brings a subtle licorice sweetness to balance the heat.
- 3 cloves garlic (minced): Infuses the sauce with its pungent, aromatic warmth.
- 1/2 teaspoon crushed red pepper flakes (optional): If you want an extra layer of heat beyond the chili paste.
- 2 tablespoons Calabrian chili paste: This fiery ingredient is the heart of the dish’s bold flavor.
- 1/2 cup dry white wine: Helps to deglaze the pan and builds a subtle acidity.
- 1 cup heavy cream: Creates that rich, velvety sauce that clings to every strand of pasta.
- 1/2 cup grated Parmesan cheese: Adds umami and creaminess, melding the flavors perfectly.
- Salt and black pepper to taste: Essential for seasoning the dish and enhancing all the flavors.
- Fresh parsley (chopped, for garnish): A burst of fresh color and mild herbaceousness.
- Extra Parmesan for serving: Because you can never have too much cheese!
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Step 1: Cook the Pappardelle
Begin by bringing a large pot of salted water to a rolling boil. Cook the pappardelle until it’s perfectly al dente, meaning just tender enough with a slight bite that’ll stand up to the rich sauce. Don’t forget to reserve about half a cup of the pasta water before draining—it’s liquid gold for adjusting sauce consistency later on.
Step 2: Brown the Sausage
Heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon or spatula as it cooks. You want beautifully browned morsels with crispy edges and juicy centers. This step builds layers of savory flavor that will carry your sauce.
Step 3: Sauté the Fennel and Garlic
Once the sausage has cooked through, toss in the thinly sliced fennel. Sauté for about 5 to 6 minutes until the fennel softens and starts to become fragrant—a hint of sweetness will emerge. Add in the minced garlic and the optional crushed red pepper flakes, cooking for just a minute to awaken those aromas without burning.
Step 4: Add the Calabrian Chili Paste and Deglaze
Stir in the Calabrian chili paste, making sure every morsel of sausage and fennel gets coated. This fiery paste will bring a signature kick to your dish. Next, pour in the white wine to deglaze the pan, scraping up all those flavorful browned bits from the bottom. Let the wine simmer gently for 2 to 3 minutes.
Step 5: Make the Creamy Sauce
Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Allow the sauce to cook for another 2 minutes so the cream thickens just enough. Then, sprinkle in the Parmesan cheese and stir until it melts completely, creating that irresistibly smooth and rich texture.
Step 6: Combine Pasta and Sauce
Add the drained pappardelle to the skillet along with a splash of the reserved pasta water. Toss everything carefully to ensure every ribbon of pasta is luxuriously coated in the creamy, spicy sauce. Finish with a seasoning adjustment of salt and black pepper to amplify all the flavors before serving.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Garnishes
The magic of presentation lies in the little touches. Freshly chopped parsley not only adds a welcome pop of bright green but also a fresh, herbaceous contrast that lightens the dish. Don’t hold back on the extra Parmesan either—sprinkle generously so each bite is cheesy and indulgent.
Side Dishes
This dish stands tall on its own, but pairing it with a crisp green salad dressed in lemon vinaigrette adds refreshing brightness. Garlic bread or a crusty rustic loaf is perfect to mop up every last drop of that creamy Calabrian chili sauce. For something heartier, roasted seasonal vegetables will complement the fennel’s sweetness beautifully.
Creative Ways to Present
For a dinner party, serve the pasta in shallow bowls, twirling the pappardelle into generous nests to showcase their broad, ribbon-like shape. Garnish with sprigs of parsley and Parmesan curls for an elegant touch. You can also plate it alongside a drizzle of extra chili oil for those who want a real heat kick.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe, simply transfer any leftovers into an airtight container and store them in the refrigerator. It will stay fresh for up to 3 days, making it an easy go-to for quick, satisfying lunches or dinners.
Freezing
While this dish is best enjoyed fresh due to its creamy texture, you can freeze portions if needed. Pack the pasta and sauce separately in freezer-safe containers or bags to preserve quality. Frozen leftovers can last about 1 to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
To bring your leftovers back to life, reheat slowly on the stovetop in a skillet over low heat. Add a splash of cream or milk and a little reserved pasta water to help revive the sauce’s silky consistency. Avoid microwave reheating if possible, as it can cause the cream to separate.
FAQs
Can I use another type of pasta for this recipe?
Absolutely! While pappardelle is ideal thanks to its wide shape that holds sauce well, tagliatelle or fettuccine are excellent alternatives if you can’t find pappardelle.
How spicy is the Calabrian chili paste?
Calabrian chili paste brings a moderate spicy heat with a smoky, slightly fruity flavor. However, you can easily adjust the amount you use depending on your heat preference, or leave out the crushed red pepper flakes to keep things milder.
Can I make this dish gluten-free?
Yes! Just swap out the regular pappardelle for your favorite gluten-free version. The creamy sauce and robust flavors will remain just as delicious.
What type of sausage should I use?
Italian sausage is perfect for this recipe. For milder flavors, go with sweet Italian sausage. If you love heat, hot Italian sausage will amp up the spice alongside the Calabrian chili.
Is this recipe suitable for meal prep?
Definitely. It reheats well if stored properly, making it a fantastic option for meal prepping. Just be mindful to reheat gently to keep the sauce smooth.
Final Thoughts
I can’t recommend this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe enough. It’s one of those dishes that feels indulgent yet comes together fairly quickly, perfect for both weeknight dinners and impressing guests. Your taste buds will thank you for the rich creaminess married with that irresistible spicy kick and those lovely fennel notes. Give it a try—you might just find your new favorite pasta recipe.
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a flavorful Italian main course featuring wide ribbon pasta tossed in a rich, spicy cream sauce. The dish combines smoky, spicy Calabrian chili paste with savory Italian sausage and aromatic fennel, balanced by Parmesan cheese and a hint of white wine. It’s a comforting yet elegant pasta recipe perfect for weeknight dinners or special occasions.
Ingredients
Pasta
- 12 oz pappardelle pasta
Sauce and Protein
- 1 tablespoon olive oil
- 1 lb Italian sausage, casings removed
- 1 small fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons Calabrian chili paste
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
- Extra Parmesan for serving
Instructions
- Cook pasta: 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.
- Brown sausage: 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.
- Sauté fennel: Add the thinly sliced fennel to the sausage and cook for 5–6 minutes until softened and fragrant.
- Add aromatics and chili paste: Stir in minced garlic, crushed red pepper flakes if using, and Calabrian chili paste. Cook for 1 minute until fragrant.
- Deglaze pan: Pour in the dry white wine to deglaze the skillet. Let it simmer for 2–3 minutes, allowing the wine to reduce slightly and flavors to concentrate.
- Make cream sauce: Reduce heat to low and stir in the heavy cream. Cook for another 2 minutes to warm through and thicken slightly.
- Add cheese: Stir in grated Parmesan cheese until melted and smooth, creating a creamy sauce.
- Toss pasta: Add the cooked pappardelle to the skillet along with a splash of the reserved pasta water to help coat the noodles evenly with the sauce.
- Season and serve: Season with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley and extra Parmesan cheese.
Notes
- Adjust the amount of Calabrian chili paste to control the spice level according to your preference.
- Use sweet Italian sausage for a milder flavor or hot sausage for extra spice.
- If pappardelle is not available, tagliatelle or fettuccine make excellent substitutes.
