Description
Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a bold and comforting pasta dish that brings together spicy Italian flavors with a rich, velvety sauce. The sweet, aromatic fennel pairs beautifully with savory sausage and a kick of Calabrian chili heat, all wrapped in creamy pappardelle perfection.
Ingredients
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8 oz pappardelle pasta
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2 tbsp olive oil
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1/2 lb Italian sausage (mild or spicy), casings removed
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1 small fennel bulb, thinly sliced (fronds reserved for garnish)
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3 cloves garlic, minced
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1–2 tsp Calabrian chili paste (adjust to heat preference)
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1/2 cup dry white wine (or chicken broth)
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3/4 cup heavy cream
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1/4 cup grated Parmesan cheese
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Salt and pepper to taste
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Optional: lemon zest or fresh basil for garnish
Instructions
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Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up, until browned and cooked through.
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Add sliced fennel and sauté for 4–5 minutes until softened.
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Stir in garlic and Calabrian chili paste, cooking for another 30 seconds until fragrant.
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Deglaze the pan with white wine, scraping up browned bits. Let simmer for 2–3 minutes.
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Stir in heavy cream and Parmesan. Let the sauce simmer until slightly thickened, about 3 minutes. Season with salt and pepper.
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Add cooked pasta to the skillet, along with a splash of reserved pasta water. Toss to coat evenly.
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Serve hot, garnished with fennel fronds, Parmesan, and lemon zest or basil if desired
- Prep Time: 10 minutes
- Cook Time: 20 minutes