The Creamy Calabrian Chili Pappardelle with Sausage and Fennel Recipe is a bold and flavorful pasta dish that combines silky ribbons of pappardelle with spicy, smoky Calabrian chili, tender Italian sausage, and the subtle anise notes of caramelized fennel. This recipe strikes the perfect balance between creamy richness and vibrant heat, making it a spectacular meal to share with friends or savor on a cozy night in. Every bite delivers layers of texture and taste that will quickly make this your new favorite pasta sensation.
Ingredients You’ll Need
While the ingredients list is refreshingly straightforward, each component plays a crucial role in building the dish’s irresistible depth. From the spicy punch of Calabrian chili paste to the sweet, soft fennel and hearty sausage, these ingredients come together to create a harmonious and satisfying plate.
- 12 oz pappardelle pasta: Wide noodles that perfectly catch the creamy sauce, ensuring every bite is luscious and rich.
- 1 lb Italian sausage, casings removed: Adds a savory, meaty backbone packed with aromatic herbs and spices.
- 1 fennel bulb, thinly sliced: Brings a subtle sweetness and a wonderful texture contrast once caramelized.
- 3 cloves garlic, minced: Essential for infusing the dish with its bright, pungent flavor.
- 1/2 cup heavy cream: Creates the silky, luscious sauce that wraps around every strand of pasta.
- 1/4 cup grated Parmesan cheese: Adds a nutty, umami richness that deepens the sauce’s flavor profile.
- 2 tbsp Calabrian chili paste: The secret star ingredient delivering smoky heat and vibrant color.
- 2 tbsp olive oil: Used for sautéing and to add a smooth mouthfeel and rich aroma.
- Salt and pepper to taste: Simple seasoning to pull all the flavors together perfectly.
- Fresh parsley, chopped, for garnish: Provides a fresh, herbal brightness as a finishing touch.
How to Make Creamy Calabrian Chili Pappardelle with Sausage and Fennel Recipe
Step 1: Cook the Pappardelle Pasta
Bring a large pot of salted water to a boil and cook the pappardelle according to the package directions until al dente. Don’t forget to reserve about half a cup of the pasta water before draining—that starchy liquid comes in handy for adjusting the sauce consistency later on.
Step 2: Brown the Sausage
Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Let it brown nicely and cook through for around 5 to 7 minutes. Once done, remove the sausage from the skillet and set it aside for now.
Step 3: Caramelize the Fennel and Garlic
In the same skillet, toss in the thinly sliced fennel. Cook it until it starts to develop a beautiful golden caramelization, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant, which enhances the base flavor of the dish.
Step 4: Build the Creamy Calabrian Chili Sauce
Turn the heat down to low and stir in the Calabrian chili paste and heavy cream. Slowly cook this mixture for 2 to 3 minutes, stirring constantly to create a smooth, velvety sauce that carries the smoky spice beautifully.
Step 5: Combine Sausage and Cheese
Return the browned sausage to the skillet and toss it with the fennel and chili cream sauce. Sprinkle in the Parmesan cheese and stir until it melts fully, enriching the sauce with a silky texture and a savory punch.
Step 6: Toss the Pasta in the Sauce
Add the cooked pappardelle directly into the skillet. Gently toss everything together to coat the noodles evenly. If the sauce feels too thick, gradually add a splash of the reserved pasta water until it reaches your preferred creaminess.
Step 7: Final Seasoning and Serve
Season with salt and freshly ground black pepper to taste. Serve the pasta hot, garnished with chopped fresh parsley and, if you like, a little extra Parmesan for that extra touch of indulgence.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage and Fennel Recipe
Garnishes
Fresh parsley is a simple but effective garnish that adds a burst of color and a hint of herbaceous freshness to this rich pasta dish. For an extra pop, you might sprinkle some toasted breadcrumbs or thinly shaved fennel on top to bring in a bit more texture.
Side Dishes
Keep the sides light to balance the creaminess of the pasta. A crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables works wonders. Crunchy garlic bread or a rustic focaccia can also be great companions to scoop up every last bit of that fabulous sauce.
Creative Ways to Present
For a charming dinner party, serve the pappardelle in individual shallow bowls with a drizzle of extra virgin olive oil and a few whole Calabrian chilies nestled on the side for guests who crave extra heat. A sprinkle of microgreens adds sophistication and a fresh finish that elevates the presentation.
Make Ahead and Storage
Storing Leftovers
The creamy Calabrian chili pappardelle with sausage and fennel recipe keeps well stored in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers delightfully tasty.
Freezing
Although pasta in creamy sauces can be tricky to freeze without texture changes, you can freeze the sausage and fennel sauce separately. Store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and tossing with freshly cooked pappardelle for the best results.
Reheating
Reheat leftovers gently over low heat on the stovetop, adding a splash of milk or reserved pasta water to restore creaminess as needed. Be careful not to boil, as this can cause the sauce to separate or the pasta to get mushy.
FAQs
Can I use other types of pasta besides pappardelle?
Absolutely! While pappardelle’s wide ribbons cradle the sauce beautifully, farfalle, fettuccine, or even rigatoni can be delicious alternatives, each offering a slightly different texture experience.
Is Calabrian chili paste very spicy?
Calabrian chili paste has a moderate heat level with smoky undertones that complement the creaminess rather than overpower it. If you’re sensitive to spice, you can reduce the amount used or balance it with extra cream.
Can I make this dish vegetarian?
Yes! Substitute the Italian sausage with a plant-based sausage or sautéed mushrooms for a similar savory depth. The fennel and chili cream sauce will still shine beautifully on its own.
What wine pairs well with this pasta?
A medium-bodied red wine such as Chianti or a fruity Pinot Noir pairs wonderfully, cutting through the creaminess while complementing the spice and sausage flavors.
Can I prepare any parts of this recipe in advance?
You can slice the fennel and mince the garlic ahead of time. The sauce can be made a day in advance and reheated gently when ready to serve, making dinner prep quicker and less stressful.
Final Thoughts
If you’re looking to wow your taste buds and impress loved ones with a dish that’s cozy yet packed full of vibrant flavors, give the Creamy Calabrian Chili Pappardelle with Sausage and Fennel Recipe a try. It’s a joyful celebration of spicy, creamy, and savory all wrapped into one gorgeous plate of pasta. Trust me, this is one recipe you’ll want to keep coming back to again and again.
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Creamy Calabrian Chili Pappardelle with Sausage and Fennel Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Calabrian chili pappardelle with sausage and fennel is a bold and flavorful Italian pasta dish featuring spicy Calabrian chili paste, savory Italian sausage, caramelized fennel, and a rich, smooth cream sauce. Perfect for those who love a deliciously spicy and comforting meal, the dish is topped with fresh parsley and Parmesan for an elegant finish.
Ingredients
Pasta
- 12 oz pappardelle pasta
Sausage & Vegetables
- 1 lb Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
Sauces & Seasoning
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp Calabrian chili paste
- 2 tbsp olive oil
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta and setting it aside.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Caramelize Fennel: In the same skillet, add the thinly sliced fennel and cook until it starts to caramelize, around 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Make Sauce: Reduce the heat to low and stir in the Calabrian chili paste and heavy cream. Cook for 2-3 minutes, stirring continuously to create a smooth, creamy sauce.
- Combine Sausage and Sauce: Return the cooked sausage to the skillet and toss to combine well with the fennel and cream sauce. Stir in the grated Parmesan cheese until melted and thoroughly incorporated.
- Toss Pasta: Add the drained pappardelle to the skillet and gently toss to coat the noodles evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until it reaches the desired consistency.
- Season and Serve: Season the dish with salt and pepper to taste. Serve the pasta hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.
Notes
- Reserve some pasta water to adjust the sauce consistency for a smoother coating.
- Use Italian sausage with fennel seeds or sweet sausage for additional depth of flavor.
- Adjust Calabrian chili paste quantity based on preferred spice level.
- For a lighter option, substitute heavy cream with half-and-half but sauce will be less rich.
- Freshly grated Parmesan provides better melting and flavor than pre-grated varieties.
