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
Scale
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
