If you love bold, comforting pasta dishes that come together in under an hour, you have to try this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe. It’s a delicious dance of flavors featuring spicy Calabrian chili paste that brings warmth without overwhelming heat, rich and velvety cream, savory Italian sausage, and the delicate sweetness of sautéed fennel. This dish combines rustic charm with elegant taste, perfect for a cozy dinner that impresses without fuss.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, texture, and color, proving that a handful of quality staples can create a truly memorable meal.
- 12 oz pappardelle pasta: Wide ribbons that hold onto the creamy sauce beautifully.
- 1 tablespoon olive oil: For sautéing and adding a subtle fruity richness.
- 1 lb Italian sausage (casings removed): Adds a savory, meaty depth that complements the spice.
- 1 small fennel bulb (thinly sliced): Brings a mild licorice note and tender crunch.
- 3 garlic cloves (minced): Aromatic and essential for building savory flavor.
- 1 tablespoon Calabrian chili paste: The star of the heat, providing smoky and spicy layers — adjust to taste.
- ½ teaspoon crushed red pepper flakes (optional): For an extra kick if you like it fiery.
- ½ cup dry white wine: Adds acidity and depth to brighten the sauce.
- ¾ cup heavy cream: Creates the luscious, velvety texture that defines the dish.
- ½ cup grated Parmesan cheese (plus extra for serving): Adds nutty, savory richness and helps thicken the sauce.
- Salt and black pepper to taste: To enhance all the flavors perfectly.
- Chopped fresh parsley or fennel fronds for garnish: A fresh, green finish with a hint of herbal brightness.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Step 1: Cook the Pappardelle
Bring a large pot of salted water to a rolling boil and add the pappardelle. Cooking it until al dente ensures it has just the right bite to stand up to the rich sauce. Before draining, reserve half a cup of the pasta water — this starchy liquid is a secret weapon for loosening and perfecting the sauce’s consistency later.
Step 2: Brown the Sausage
While the pasta bubbles away, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with your spoon or spatula as it cooks. This step is all about developing a deep, caramelized flavor in the meat, so be patient and let it brown evenly, about 5 to 7 minutes.
Step 3: Sauté the Fennel
Once the sausage is beautifully browned, toss in the thinly sliced fennel. Sauté it for about 5 minutes until it softens and mellows, balancing out the sausage’s richness with its slightly sweet crunch.
Step 4: Add Aromatics and Heat
Stir in the minced garlic, Calabrian chili paste, and crushed red pepper flakes if using. Cook for 1 to 2 minutes until the kitchen fills with enticing aromas. This is where the spicy personality of the dish truly starts to shine.
Step 5: Deglaze and Simmer
Pour in the dry white wine to deglaze the pan, scraping up those flavorful browned bits. Let it simmer for 2 to 3 minutes until the wine reduces slightly, intensifying the taste and melding all the elements together.
Step 6: Finish the Creamy Sauce
Lower the heat and stir in the heavy cream. Let the sauce gently simmer to thicken. Then sprinkle in the grated Parmesan cheese, stirring constantly until the sauce is smooth, glossy, and decadently creamy. Season with salt and freshly ground black pepper according to your taste.
Step 7: Combine Pasta and Sauce
Add the cooked pappardelle directly into the skillet with the sauce. Toss everything together so each pasta ribbon is luxuriously coated. If the sauce feels too thick, splash in some of the reserved pasta water to loosen it up. This step guarantees the perfect sauce-to-pasta ratio.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Garnishes
Fresh chopped parsley or fennel fronds sprinkled on top add a lovely herbal lift and vibrant color contrast to this rich dish. Don’t forget a generous grating of extra Parmesan cheese to make every bite sing with flavor.
Side Dishes
This dish is hearty and satisfying on its own, but a crisp green salad with a lemony vinaigrette or some roasted seasonal vegetables can add a refreshing, lighter touch. Crusty bread on the side is perfect for mopping up any leftover creamy sauce — never let a drop go to waste!
Creative Ways to Present
For a stunning presentation, twirl serving-sized nests of the pappardelle onto plates using a fork and spoon. This keeps the noodles neat and visually appealing. Alternatively, serve it family-style in a large bowl to invite everyone to feast and share.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully, although the sauce may thicken; a quick reheat with a splash of cream or milk will revive its luscious texture.
Freezing
This pasta dish is best enjoyed fresh, as cream-based sauces can separate after freezing and thawing. However, if you must freeze, place the cooled sauce and pasta separately in freezer-safe containers and use within a month.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a bit of cream or reserved pasta water to loosen the sauce and keep it creamy and silky, preventing it from drying out or curdling.
FAQs
Can I use other types of pasta instead of pappardelle?
Absolutely! While pappardelle’s wide ribbons are perfect for catching the creamy sauce, fettuccine, tagliatelle, or even rigatoni can work beautifully as well.
How spicy is the Calabrian chili paste in this recipe?
Calabrian chili paste offers a moderate, smoky heat that can be adjusted by using more or less. If you prefer milder dishes, reduce the amount or omit the crushed red pepper flakes.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut cream or cashew cream, and use a dairy-free Parmesan alternative. The dish will have a different character but remain delicious and creamy.
Can I prepare this in advance for a dinner party?
You can prepare the sausage and fennel mixture ahead and refrigerate. Cook the pasta fresh before serving for the best texture, then combine and warm everything just before eating.
What wines pair well with Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe?
A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness and spicy notes. For red lovers, a light-bodied Chianti or Barbera complements the sausage and chili beautifully.
Final Thoughts
I genuinely believe this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe is a keeper in any pasta lover’s repertoire. It’s got the perfect harmony of spice, creaminess, and hearty flavors that make dinner feel special but still comforting. Take the plunge into this vibrant dish—you’ll find yourself coming back to it again and again.
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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
Description
This creamy Calabrian chili pappardelle with sausage and fennel is a bold, comforting Italian pasta dish bursting with layers of flavor. The spicy Calabrian chili paste delivers gentle heat balanced perfectly by rich heavy cream, savory Italian sausage, and subtly sweet sautéed fennel. Ready in under an hour, this easy yet elegant stovetop meal makes a wonderful main course that pleases with its luscious sauce and hearty ingredients.
Ingredients
Pasta
- 12 oz pappardelle pasta
- Salt, for pasta water
Sauce
- 1 tablespoon olive oil
- 1 lb Italian sausage, casings removed
- 1 small fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon Calabrian chili paste (adjust to taste)
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup dry white wine
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- Salt and black pepper, to taste
Garnish
- Chopped fresh parsley or fennel fronds
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Brown Sausage: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 5–7 minutes.
- Sauté Fennel: Add the thinly sliced fennel to the skillet with the sausage and sauté for about 5 minutes until fennel is tender and fragrant.
- Add Aromatics and Spice: Stir in minced garlic, Calabrian chili paste, and crushed red pepper flakes if using. Cook for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce slightly for 2–3 minutes.
- Add Cream and Cheese: Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and add the grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the cooked pappardelle to the skillet, tossing gently to coat the pasta well with the sauce. Use reserved pasta water, a tablespoon at a time, to loosen the sauce if necessary.
- Season and Garnish: Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with chopped parsley or fennel fronds and extra Parmesan cheese.
Notes
- For a milder version, reduce the amount of Calabrian chili paste and omit the crushed red pepper flakes.
- Italian chicken sausage can be used instead of pork sausage for a lighter option.
- Make sure to reserve pasta water to adjust sauce consistency as needed.
- Use freshly grated Parmesan for best flavor and smooth melting.
