Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
If you’re searching for a pasta dish that’s lush, a little spicy, and bursting with Italian soul, the Creamy Calabrian Chili Pappardelle with Sausage & Fennel is about to become your new weeknight obsession. Picture wide ribbons of pappardelle tangled in a silky chili cream sauce, snuggled up with savory sausage, sweet fennel, and a shower of Parmesan—every forkful is pure comfort with a kick. It’s the kind of meal that feels like a hug from someone who knows just how to wake up your palate.
Ingredients You’ll Need
Every component in this recipe is carefully chosen to build irresistible flavor and texture. These ingredients are simple, but each one has an important role, from the bold Calabrian chili paste to the tender fennel. Gather these and you’re already halfway to a showstopper meal.
- Pappardelle Pasta: Wide noodles are perfect for catching all that creamy sauce—if you can’t find pappardelle, tagliatelle or even rigatoni work too.
- Olive Oil: Just a touch to start building a flavorful base for browning sausage and veggies.
- Italian Sausage (casings removed): Brings hearty, savory depth—choose spicy or sweet depending on your heat preference.
- Fennel Bulb (thinly sliced): Adds a subtle anise-sweetness and beautiful texture that brightens the whole dish.
- Onion (thinly sliced): Melds with the fennel to create a sweet, aromatic foundation.
- Garlic (minced): Lends that classic Italian punch—don’t skip it!
- Calabrian Chili Paste: The star of the show, delivering smoky, complex heat without overpowering the creaminess.
- Dry White Wine: Deglazes the pan and adds a gentle acidity to balance the richness.
- Heavy Cream: Creates that luxurious, velvety sauce—use half-and-half for a lighter version if you like.
- Parmesan Cheese (grated): Melts into the sauce for extra umami and a nutty finish.
- Fresh Parsley (chopped): Sprinkled on top for color and a fresh, herbal lift at the end.
- Salt and Black Pepper: For perfectly seasoning every bite to your liking.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Step 1: Cook the Pappardelle
Bring a large pot of salted water to a boil and cook your pappardelle until it’s just al dente. This is the perfect moment to prep your sauce ingredients so everything is ready to toss together at the end. Before draining, scoop out about half a cup of pasta water; it’s liquid gold for bringing your sauce to the perfect consistency later.
Step 2: Brown the Sausage
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into crumbles with a spatula or wooden spoon. Cook until it’s deeply golden and fragrant—about 5 to 6 minutes. This step sets the savory tone for the whole dish.
Step 3: Sauté Fennel and Onion
Toss the thinly sliced fennel and onion into the skillet with the sausage. Stir and cook until the vegetables are soft and starting to caramelize, about 5 minutes. Their sweetness will balance out the heat and richness that comes next.
Step 4: Add Garlic and Calabrian Chili Paste
Stir in the minced garlic and Calabrian chili paste. Let it cook for just a minute until everything is incredibly fragrant. This is where the Creamy Calabrian Chili Pappardelle with Sausage & Fennel gets its signature kick, so adjust the amount to match your spice preference.
Step 5: Deglaze with White Wine
Pour in the dry white wine and use your spoon to scrape up any browned bits from the bottom of the pan. Those little bits are packed with flavor! Let the wine simmer and reduce for about 2 minutes; it’ll add a bright note to the sauce.
Step 6: Make the Creamy Sauce
Lower the heat and stir in the heavy cream. Let it simmer gently for about 3 minutes, just until the sauce starts to thicken and take on a dreamy, glossy texture. This is the luscious base that brings everything together.
Step 7: Finish with Pasta, Parmesan, and Parsley
Add the drained pappardelle to the skillet along with the grated Parmesan. If the sauce seems too thick, splash in a bit of that reserved pasta water. Toss everything together until the pasta is coated in sauce and the cheese has melted. Season to taste with salt and black pepper, then finish with a generous sprinkle of fresh parsley. Your Creamy Calabrian Chili Pappardelle with Sausage & Fennel is ready to wow!
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Garnishes
A final flourish of fresh parsley brings color and brightness, while extra grated Parmesan is always welcome for those who can’t get enough cheesy goodness. If you want to highlight the Calabrian chili flavor, add a tiny swirl of chili paste on top of each bowl. A drizzle of good olive oil also gives a glossy, restaurant-worthy finish to your Creamy Calabrian Chili Pappardelle with Sausage & Fennel.
Side Dishes
Keep it simple and Italian with a crisp green salad tossed in a lemony vinaigrette, or serve with roasted broccolini for a pop of color and crunch. Warm, crusty bread is perfect for mopping up any extra sauce (trust me, you won’t want to leave a drop behind).
Creative Ways to Present
Serve your Creamy Calabrian Chili Pappardelle with Sausage & Fennel in shallow pasta bowls for a rustic vibe, or twirl portions into elegant nests for a dinner party. For a little wow factor, top with fennel fronds or a few shavings of aged Parmesan. If you’re feeling playful, serve it family-style straight from the skillet in the center of the table for everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Creamy Calabrian Chili Pappardelle with Sausage & Fennel to an airtight container and refrigerate within two hours of cooking. It’ll keep well for up to three days, and the flavors become even more harmonious as they mingle overnight.
Freezing
While creamy sauces can sometimes separate after freezing, this dish actually holds up surprisingly well. Cool completely, then freeze portions in airtight containers for up to one month. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat gently in a skillet over low heat, adding a splash of milk or reserved pasta water to loosen the sauce if needed. Stir frequently and heat just until warmed through. If microwaving, cover loosely and stir halfway through to ensure even heating.
FAQs
Can I use a different type Main Course, Pasta
Absolutely! While pappardelle is perfect for soaking up the creamy sauce, tagliatelle, fettuccine, or even rigatoni would work beautifully. The star is the sauce, so use what you have on hand for Creamy Calabrian Chili Pappardelle with Sausage & Fennel.
How spicy is this dish?
The heat level is very customizable. Two tablespoons of Calabrian chili paste gives a gentle, balanced warmth, but you can dial it up or down based on your preference. If you’re serving spice-shy folks, start with one tablespoon and add more to taste.
What if I can’t find Calabrian chili paste?
If Calabrian chili paste isn’t available, substitute with your favorite Italian chili paste or even a mix of crushed red pepper flakes and a splash of olive oil. It won’t be exactly the same, but you’ll still get that wonderful spicy effect in your Creamy Calabrian Chili Pappardelle with Sausage & Fennel.
Can I make this dish lighter?
Definitely! Swap heavy cream for half-and-half or even whole milk for a lighter sauce. Keep in mind the consistency will be a bit thinner, but the flavors in Creamy Calabrian Chili Pappardelle with Sausage & Fennel will still shine.
Is this recipe suitable for meal prep?
Yes, it’s a great option for meal prep. Prepare the sauce and pasta separately, then toss together just before serving or reheating. The sauce can also be made ahead and stored in the refrigerator for up to three days.
Final Thoughts
If you’re ready to spice up your pasta routine, give Creamy Calabrian Chili Pappardelle with Sausage & Fennel a spot on your table. It’s a dish that delivers big on comfort, flavor, and a little fiery fun—perfect for sharing with the people you love. Try it once, and you’ll crave it again and again!
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A rich and flavorful Italian pasta dish featuring creamy Calabrian chili sauce with spicy Italian sausage and tender fennel, tossed with pappardelle for a comforting and vibrant meal.
Ingredients
Dry Ingredients
- 12 ounces pappardelle pasta
- 2 tablespoons Calabrian chili paste
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Produce
- 1 medium fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Meat
- 1 pound Italian sausage, casings removed
Liquids and Oils
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1 cup heavy cream
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Brown Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into crumbles, and cook until browned, about 5 to 6 minutes.
- Sauté Vegetables: Add the thinly sliced fennel and onion to the skillet and cook until softened, about 5 minutes, stirring occasionally to prevent sticking.
- Add Aromatics and Chili Paste: Stir in minced garlic and Calabrian chili paste, cooking for approximately 1 minute until fragrant to release the flavors.
- Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
- Make Cream Sauce: Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently until it thickens slightly, about 3 minutes.
- Toss Pasta and Finish: Add the cooked pappardelle into the skillet along with the grated Parmesan cheese and a splash of reserved pasta water. Toss everything together until the pasta is evenly coated with the creamy sauce.
- Season and Garnish: Season the dish with salt and black pepper to taste. Garnish with chopped fresh parsley before serving to add a fresh, vibrant touch.
Notes
- Adjust the spice level by adding more or less Calabrian chili paste according to your heat preference.
- Substitute pappardelle with rigatoni or tagliatelle if preferred or unavailable.
- For a lighter dish, replace heavy cream with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg
