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
Scale
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.
