Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a delightful dish that combines the rich creaminess of heavy cream with a gentle heat from Calabrian chili paste. This comforting pasta is perfect for cozy evenings or when you want to impress guests with minimal effort. The blend of savory sausage and subtly sweet fennel adds layers of flavor, making this an irresistible meal that holds a place in your culinary repertoire.
Why Make This Creamy Calabrian Chili Pappardelle with Sausage & Fennel
This dish stands out for several reasons. First, it brings together the unique taste of Calabrian chili paste, which offers vibrant heat without overwhelming your palate. The creamy sauce coats the wide pappardelle perfectly, marrying the flavors beautifully. Additionally, using Italian sausage adds depth and heartiness, while fennel introduces a mild anise flavor that brightens the heavy cream. It’s an elegant comfort food that not only fills you up but also tantalizes your taste buds.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Unleashing the flavors of this dish is straightforward. Start with high-quality ingredients, as they play a crucial role in enhancing the dish. By following the steps below, you can create a pasta dish that rivals anything you’d find in a fine dining restaurant.
Ingredients:
- 12 oz pappardelle pasta
- 1 tbsp olive oil
- 1 lb Italian sausage (casings removed)
- 1 medium fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp Calabrian chili paste
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
- Fresh herbs (optional, for garnish)
Directions:
- Bring a large pot of salted water to a boil. Cook the pappardelle until just al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a large sauté pan, heat olive oil over medium-high. Add sausage and cook until browned, about 5–7 minutes. Transfer to a plate.
- In the same pan, add fennel and sauté for about 5 minutes until soft. Add garlic and cook for another minute until fragrant.
- Stir in Calabrian chili paste and cook for 30 seconds. Deglaze with white wine if using, letting it reduce by half.
- Lower heat and pour in the heavy cream. Add the cooked sausage back to the pan and simmer for 3–4 minutes.
- Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese until melted. Season with salt and pepper.
- Serve hot with extra Parmesan, fennel fronds, or herbs if desired.
Nutritional Information
Per serving (approximately one-fourth of the total recipe):
- Calories: 540
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 118mg
- Sodium: 460mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 21g
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Pair this dish with a fresh green salad and a glass of dry white wine to complement the flavors. For a cozy dinner, serve it alongside crusty bread to soak up any leftover sauce. If you’re hosting a gathering, set the table with fresh herbs and extra Parmesan for guests to garnish their plates.
How to Store Creamy Calabrian Chili Pappardelle with Sausage & Fennel
To store leftovers, let the pasta cool to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for up to three days. The creamy sauce thickens when cold, so add a splash of water or milk when reheating to return it to its original texture.
Expert Tips for Perfect Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Pasta Cooking Tip: Always reserve some pasta water before draining. This starchy water helps to emulsify the sauce.
- Sausage Choice: Spicy Italian sausage works great for more heat. If you’re concerned about spice levels, use mild sausage for more control.
- Herb Usage: Consider adding fresh basil or parsley for extra flavor and color when serving.
Delicious Variations
- Vegetarian Version: Swap the sausage for sautéed mushrooms or chopped vegetables, like bell peppers or zucchini, for a lighter, vegetarian option.
- Different Pastas: If you can’t find pappardelle, tagliatelle or fettuccine will work similarly well with the sauce.
- Add Protein: Add shrimp or chicken for extra protein and variety.
Frequently Asked Questions
- Can I make this dish gluten-free? Yes, use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Can I freeze leftovers? While it’s best enjoyed fresh, you can freeze the leftovers in an airtight container for up to two months.
- Is Calabrian chili paste necessary? If you can’t find it, you can substitute with another chili paste or even red pepper flakes, but the flavor profile will change slightly.
Conclusion
Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a simple yet delicious dish that combines rich flavors and textures into a delightful meal. It’s a perfect choice for family dinners or special occasions. Give it a try, and I’m sure it will quickly become a favorite in your home. Happy cooking, and don’t forget to share your creations!
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful pasta dish combining creamy sauce, savory sausage, and the unique heat of Calabrian chili paste, perfect for cozy evenings.
Ingredients
- 12 oz pappardelle pasta
- 1 tbsp olive oil
- 1 lb Italian sausage (casings removed)
- 1 medium fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp Calabrian chili paste
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
- Fresh herbs (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pappardelle until just al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a large sauté pan, heat olive oil over medium-high. Add sausage and cook until browned, about 5–7 minutes. Transfer to a plate.
- In the same pan, add fennel and sauté for about 5 minutes until soft. Add garlic and cook for another minute until fragrant.
- Stir in Calabrian chili paste and cook for 30 seconds. Deglaze with white wine if using, letting it reduce by half.
- Lower heat and pour in the heavy cream. Add the cooked sausage back to the pan and simmer for 3–4 minutes.
- Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese until melted. Season with salt and pepper.
- Serve hot with extra Parmesan, fennel fronds, or herbs if desired.
Notes
Reserve some pasta water before draining to help emulsify the sauce. For more heat, use spicy Italian sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 118mg
Keywords: pasta, creamy sauce, Italian, Calabrian chili, comfort food
