Description
Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a bold, flavorful pasta dish that combines the rich, spicy heat of Calabrian chilis with the savory depth of Italian sausage and fennel. The wide pappardelle noodles serve as the perfect base for this hearty, creamy sauce, creating a luxurious and comforting meal. With just the right amount of heat and a touch of sweetness from the fennel, this dish offers a beautiful balance of flavors that will leave your taste buds craving more.
Ingredients
Scale
Here’s what you’ll need to make Creamy Calabrian Chili Pappardelle with Sausage & Fennel:
- 12 oz pappardelle pasta
- 2 tablespoons olive oil
- 1 lb Italian sausage (mild or spicy, your choice), casing removed
- 1 medium fennel bulb, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon Calabrian chili paste (or more, to taste)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
Cook the Pappardelle Pasta:
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions, about 8-10 minutes, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Prepare the Sausage and Fennel:
- Brown the Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
- Sauté the Fennel and Garlic: Add the sliced fennel and minced garlic to the skillet with the sausage. Cook for about 4-5 minutes until the fennel softens and the garlic becomes fragrant.
Make the Creamy Sauce:
- Add Calabrian Chili Paste: Stir in the Calabrian chili paste, allowing it to blend with the sausage and fennel mixture. Cook for 1-2 minutes to infuse the flavors.
- Add Cream and Chicken Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- Finish the Sauce: Stir in the grated Parmesan cheese, salt, and pepper to taste. Continue to simmer until the sauce is creamy and well-combined, about 2 minutes.
Combine and Serve:
- Toss the Pasta: Add the cooked pappardelle pasta to the skillet with the sauce. Toss gently to coat the pasta in the creamy sauce, adding some reserved pasta cooking water if needed to reach your desired sauce consistency.
- Serve: Divide the pasta among serving plates, garnish with fresh basil or parsley, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner
Nutrition
- Calories: 600-650 kcal
- Fat: 25g
- Carbohydrates: 75g
- Protein: 30g