Description
A delightful pasta dish combining creamy sauce, savory sausage, and the unique heat of Calabrian chili paste, perfect for cozy evenings.
Ingredients
Scale
- 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