Creamy Calabrian Chili Pappardelle with Sausage & Fennel

If you’re in the mood for a pasta dish that’s bold, comforting, and just a little fiery, look no further than this Creamy Calabrian Chili Pappardelle with Sausage & Fennel. Picture wide ribbons of pappardelle pasta coated in a velvety tomato-chili cream sauce, speckled with sweet caramelized fennel and crumbles of savory Italian sausage.

This recipe is inspired by Southern Italian flavors, particularly the spicy, fruity heat of Calabrian chili paste. It’s a dish that feels both rustic and indulgent—perfect for cool nights, date-night dinners, or anytime you want a satisfying meal that looks and tastes restaurant-worthy.

Ready in under 40 minutes, it’s the kind of recipe that becomes an instant favorite: bold, creamy, hearty, and surprisingly easy.

Why You’ll Love This Recipe

• Bold but balanced flavor: Creamy tomato sauce with a kick from Calabrian chili.

• Layered textures: Tender pasta, sweet fennel, and golden-brown sausage crumbles.

• Great for entertaining: Impressive on the plate but simple in execution.

• Customizable: Easily adapted for spice levels, dietary needs, and pasta preferences.

Ingredients Overview

For the Pasta and Protein

• 1 lb (450 g) pappardelle pasta

• 1 lb Italian sausage (mild or spicy), casings removed

Vegetables & Aromatics

• 1 small yellow onion, diced

• 2 small fennel bulbs, diced (core removed)

• 6 garlic cloves, finely minced

For the Sauce

• 4 tablespoons unsalted butter

• ¼ cup tomato paste

• 2 tablespoons Calabrian chili paste or finely chopped Calabrian peppers

• ½ cup dry white wine (or chicken broth)

• 3 cups tomato purée (passata)

• 1 cup heavy cream

• 1 tablespoon fresh oregano or Italian herb blend

• ½ cup grated Parmesan cheese (plus more for garnish)

• Salt and freshly cracked black pepper, to taste

Tools & Tips for Success

• Use a high-sided skillet or Dutch oven to contain the sauce and pasta comfortably.

• Cook pasta al dente, as it will finish in the sauce.

• Reserve pasta water before draining to adjust sauce consistency.

• Taste your Calabrian chili paste before using—it varies in heat.

• Use a good-quality Parmesan for depth of flavor and better melting.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. Brown the Sausage

In a large skillet or Dutch oven over medium-high heat, add a splash of olive oil. Add the sausage, breaking it up with a spoon as it cooks. Sauté for 5–6 minutes until browned and cooked through. Remove with a slotted spoon and set aside.

3. Sauté Onion and Fennel

Lower the heat to medium. Add the butter to the skillet, followed by the diced onion and fennel. Cook for 8–10 minutes, stirring occasionally, until the vegetables are golden and tender. Season lightly with salt.

4. Build the Sauce

Add the garlic to the pan and cook for 30 seconds until fragrant. Stir in the tomato paste and Calabrian chili paste. Let it cook for about 1 minute to deepen the flavor.

Pour in the white wine (or broth) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze. Add the tomato purée, heavy cream, oregano, and cooked sausage. Stir everything together.

Let the sauce simmer gently over medium-low heat for 5–7 minutes to thicken and allow the flavors to meld.

5. Combine with Pasta

Add the cooked pappardelle directly into the sauce along with a splash of reserved pasta water. Toss gently until the pasta is well coated.

Gradually stir in the Parmesan cheese until melted. Add more pasta water if needed to achieve a silky consistency. Season with salt and cracked black pepper to taste.

6. Garnish and Serve

Divide the pasta among bowls. Top with additional Parmesan, fresh oregano or basil, and a drizzle of olive oil if desired. Serve hot, with crusty bread or a simple salad on the side.

Serving Suggestions

• Pair with a fresh arugula salad dressed in lemon and olive oil.

• Serve with crusty Italian bread or garlic focaccia to mop up the sauce.

• A glass of Chianti or Barbera balances the cream and spice beautifully.

• For a non-alcoholic option, try lemon-infused sparkling water or herbal iced tea.

Recipe Variations

Adjust the Spice

• Use less Calabrian chili paste for a milder version.

• Swap in spicy Italian sausage for an extra kick.

Vegetarian Version

• Replace sausage with sautéed mushrooms or a plant-based sausage alternative.

• Use vegetable broth instead of wine or meat stock.

Lighter Option

• Swap the heavy cream for half-and-half or evaporated milk.

• Use lean turkey sausage for a lighter protein.

Gluten-Free Version

• Substitute with gluten-free pappardelle or fettuccine.

• Ensure your sausage and chili paste are certified gluten-free.

Make-Ahead and Storage Tips

To Prep Ahead

• You can brown the sausage and sauté the vegetables a day ahead.

• The sauce can be made in advance and stored in the fridge for up to 3 days.

To Store Leftovers

• Let the pasta cool, then refrigerate in airtight containers for up to 3 days.

• Reheat gently on the stove with a splash of cream or broth.

To Freeze

• Freeze the sauce (without pasta) in a freezer-safe container for up to 2 months.

• Thaw overnight in the fridge and reheat before adding fresh-cooked pasta.

Common Questions (FAQs)

Q: What if I can’t find Calabrian chili paste?
You can substitute with harissa, red pepper flakes, or chopped jarred hot peppers. Adjust to taste.

Q: Can I make this without dairy?
Yes, use coconut cream or a thick plant-based cream. Replace Parmesan with a dairy-free alternative or nutritional yeast.

Q: What other pasta shapes work?
Tagliatelle, mafaldine, or even rigatoni are great alternatives if pappardelle isn’t available.

Q: Can I add vegetables?
Absolutely. Spinach, kale, or roasted red peppers would pair beautifully in the sauce.

Nutrition Guide (Approximate per serving)

• Calories: 650–750 kcal

• Protein: 28–32 g

• Fat: 35–40 g

• Carbohydrates: 60–65 g

• Fiber: 4–5 g

Nutrition values will vary based on sausage type and cream used. Lighten it up by using lean sausage, less cream, and more vegetables.

Why This Recipe Works

• Flavor harmony: sweet fennel, savory sausage, rich cream, and chili heat come together beautifully.

• Visual appeal: silky sauce clings to wide noodles, speckled with herbs and cheese.

• Easy but impressive: great for guests, but simple enough for a weeknight.

• Satisfying texture: every bite is balanced—creamy, chewy, and hearty.

Storytelling & Sharing Tips

Imagine a cold evening and the warmth of a bubbling skillet—spicy aromas, butter melting into tomato paste, and ribbons of pasta waiting to be dressed. This dish tells a story of indulgence without being fussy. It feels celebratory, yet grounding.

Encourage your readers to make it their own. Suggest they share their versions with a unique hashtag like #CalabrianPappardelle and tag their garnishes, wine pairings, or side dishes. Invite them to comment: “Did you go extra spicy or keep it mellow?” or “What did you serve it with?”

Creative Leftover Ideas

• Creamy baked pasta: Mix leftovers with extra cheese and bake until bubbly.

• Stuffed vegetables: Fill bell peppers or tomatoes with leftover pasta and bake.

• Soup version: Add stock and spinach to turn into a creamy tomato-chili soup.

Seasonal Twists

• Spring: Add peas or asparagus tips to lighten it up.

• Summer: Finish with basil and fresh cherry tomatoes.

• Fall/Winter: Use kale, mushrooms, or roasted squash for an earthy spin.

Your Shopping List

Pasta & Protein

• Pappardelle pasta

• Italian sausage

Vegetables & Aromatics

• Onion

• Fennel bulbs

• Garlic

Sauce Ingredients

• Butter

• Tomato paste

• Calabrian chili paste

• Tomato purée (passata)

• White wine or broth

• Heavy cream

• Fresh oregano or herbs

• Parmesan cheese

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