If you’re craving a pasta dish that perfectly balances creamy, spicy, and savory flavors, look no further than this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe. It’s a heartwarming meal that wraps tender pappardelle noodles in a luxuriously rich sauce, highlighted by the spicy kick of Calabrian chili paste and the subtle anise notes from fresh fennel. This recipe brings together simple, fresh ingredients that create a wonderfully complex dish, perfect for cozy dinners or impressing friends with its vibrant Italian flair.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet essential to building the bold flavors and silky texture that make this dish truly special. Each element, from the spicy Calabrian chili paste to the tender fennel, plays a pivotal role in layering flavor and adding depth.
- 12 oz pappardelle pasta: Wide, flat noodles that cradle the sauce beautifully and provide a satisfying bite.
- 1 tablespoon olive oil: Used to brown the sausage and soften the veggies, adding a fruity richness.
- 1 pound Italian sausage (casings removed): Adds savory, spiced meatiness essential to the dish’s hearty base.
- 1 bulb fennel (thinly sliced): Brings a fresh, slightly sweet crunch with a hint of anise.
- 4 cloves garlic (minced): Infuses an aromatic warmth that complements the spice of the chili paste.
- 1 small yellow onion (finely chopped): Lends a gentle sweetness and depth as it cooks down.
- 2 tablespoons Calabrian chili paste: The star ingredient, offering smoky heat and a vibrant red hue.
- 1/2 cup dry white wine: Adds acidity and complexity while deglazing the pan.
- 1 cup heavy cream: Creates the luscious, creamy texture that coats every noodle.
- 1/2 cup grated Parmesan cheese: Builds salty, nutty richness to finish the sauce beautifully.
- Salt and black pepper to taste: Essential seasoning to balance all the flavors.
- 2 tablespoons chopped fresh parsley: Injects freshness and color to brighten the dish.
- Fennel fronds for garnish (optional): A lovely herbaceous touch that echoes the fennel’s flavor and adds elegance.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Step 1: Cook the Pappardelle
Start by bringing a large pot of salted water to a rolling boil. Cook the pappardelle until it’s perfectly al dente, which means tender but with a slight bite to keep the texture lively. Don’t forget to save about half a cup of that starchy pasta water before draining—it’s magic for adjusting the sauce’s consistency later on.
Step 2: Brown the Sausage
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Browning the meat deeply develops flavor, so give it time to get golden and cooked through before moving on.
Step 3: Sauté Fennel, Garlic, and Onion
Once the sausage is ready, stir in the thinly sliced fennel, minced garlic, and finely chopped onion. Sautéing these ingredients softens their flavors and infuses the whole dish with fragrant sweetness and subtle depth. Cook them for about 5 to 7 minutes until everything becomes tender and inviting.
Step 4: Add Calabrian Chili Paste and Deglaze
Stir in the Calabrian chili paste and let it cook for a minute to unlock its smoky, spicy richness. Then pour in the dry white wine, using a wooden spoon to scrape up all those delicious browned bits that have stuck to the skillet’s bottom. Let the wine reduce for 2 to 3 minutes to concentrate its flavor.
Step 5: Create the Creamy Sauce
Lower the heat, then slowly stir in the heavy cream. Allow the sauce to simmer gently for 3 to 5 minutes until it thickens slightly, coating the back of a spoon with a velvety texture. This rich, spicy cream sauce is what makes the Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe feel indulgent yet balanced.
Step 6: Combine Pasta and Sauce
Add the drained pappardelle and reserved pasta water into the skillet. Toss everything carefully to coat the noodles completely in that luscious sauce. The pasta water helps marry the sauce and noodles perfectly, ensuring it’s not too thick or runny. Finally, stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a burst of color and brightness that cuts through the creaminess, while fennel fronds bring a delicate herbal note that echoes the sweet fennel flavor in the dish. Don’t underestimate how much a thoughtful garnish can elevate your presentation and taste experience!
Side Dishes
This dish is hearty on its own but pairs wonderfully with simple, crisp sides like a green salad dressed in lemon vinaigrette or roasted asparagus to add a fresh, earthy contrast. For those who want to stick with traditional Italian vibes, garlic bread or a crusty baguette is perfect to mop up every last bit of that amazing sauce.
Creative Ways to Present
For a more elegant dinner party, serve the Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe in wide, shallow bowls to showcase the noodles and sauce beautifully. Drizzle a little extra olive oil or sprinkle crushed red pepper flakes on top for an extra pop. Adding a few shavings of Parmesan at the end gives it an extra touch of decadence that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, so when you reheat, it’s a good idea to loosen it with a splash of milk or broth to bring back that creamy texture.
Freezing
This dish freezes well if you want to make it ahead of time. Freeze in portions in airtight containers or heavy-duty freezer bags for up to 2 months. For best results, slightly undercook the pasta before freezing so it doesn’t become mushy when reheated.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently and adding a little liquid as needed to return the sauce to its original silky consistency. Avoid microwaving directly as it can cause the cream sauce to separate and the texture to suffer.
FAQs
What if I don’t have Calabrian chili paste?
If you can’t find Calabrian chili paste, you can substitute with a mix of chili flakes and a bit of tomato paste, though the smoky, tangy flavor will be slightly different. It’s worth seeking out Calabrian chili paste for its unique, vibrant kick.
Can I use a different type of pasta?
Absolutely! While pappardelle is ideal for this recipe because of its wide ribbons, other pasta like fettuccine or tagliatelle can work well too. Just keep in mind how the sauce clings and adjust cooking times accordingly.
Is this recipe gluten-free?
It can be! Simply swap out regular pappardelle for your favorite gluten-free variety. The sauce and other ingredients are naturally gluten-free, making this a flexible option for those with dietary restrictions.
How spicy is the dish?
The heat level depends on how much Calabrian chili paste you use. The full 2 tablespoons deliver a medium warmth that’s pleasant and balanced rather than overpowering. Reduce to 1 tablespoon if you prefer a milder spice level.
Can I add vegetables to this recipe?
Definitely! Adding a handful of spinach or kale towards the end of cooking is a great way to incorporate more greens without changing the dish’s character. Sautéed mushrooms would also complement the sausage and fennel nicely.
Final Thoughts
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe is a definite crowd-pleaser, combining a perfect harmony of bold, spicy, and creamy flavors with fresh, aromatic ingredients. It’s a dish that feels elegant yet approachable, making it perfect for both weeknight dinners and special occasions. I can’t wait for you to try it and savor the comforting goodness that every bite brings!
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A rich and flavorful Italian pasta dish featuring wide pappardelle noodles tossed in a creamy, spicy Calabrian chili sauce with savory Italian sausage and tender fennel. This hearty meal combines the heat of chili paste with aromatic fennel and a velvety cream sauce, finished with Parmesan cheese and fresh parsley for a deeply satisfying dinner.
Ingredients
Pasta
- 12 oz pappardelle pasta
- Salt for pasta water
Sauce and Toppings
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 bulb fennel, thinly sliced
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 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
- 2 tablespoons chopped fresh parsley
- Fennel fronds for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water before draining the noodles.
- Brown the Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 6-8 minutes.
- Sauté Vegetables: Add the sliced fennel, minced garlic, and chopped onion to the skillet with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Chili Paste: Stir in the Calabrian chili paste and cook for 1 minute to release its aroma and flavor.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce for 2-3 minutes until slightly thickened.
- Incorporate Cream: Lower the heat and stir in the heavy cream. Simmer the sauce gently for 3-5 minutes until it thickens slightly, stirring occasionally.
- Toss Pasta with Sauce: Add the drained pappardelle and reserved pasta water into the skillet. Toss everything together to coat the pasta evenly with the sauce.
- Finish and Season: Stir in the grated Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
- Serve: Plate the pasta, garnish with chopped fresh parsley and fennel fronds if desired, and serve immediately while hot.
Notes
- For a milder spice level, reduce the Calabrian chili paste to 1 tablespoon.
- Substitute ground chicken or turkey sausage for a leaner protein option.
- Add a handful of fresh spinach at the end of cooking for extra greens and color.
- Use gluten-free pasta to make this recipe suitable for a gluten-free diet.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of cream or water.
