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
Scale
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.
