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
Scale
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.
