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
Scale
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.
