Creamy Calabrian Chili Pappardelle with Sausage Awaits!

Introduction to Creamy Calabrian Chili Pappardelle with Sausage and Fennel

There’s something magical about a bowl of pasta that warms the soul, and this Creamy Calabrian Chili Pappardelle with Sausage and Fennel is no exception.

Whether you’re coming home after a long day or hosting friends for a cozy dinner, this dish is your go-to solution.

With its rich, creamy sauce and a hint of spice, it’s sure to impress even the pickiest eaters.

Plus, it comes together in just 30 minutes, making it perfect for those busy weeknights when you crave something delicious without the fuss.

Why You’ll Love This Creamy Calabrian Chili Pappardelle with Sausage and Fennel

This dish is a culinary hug in a bowl.

It’s not just about the creamy texture or the spicy kick from the Calabrian chili; it’s about how quickly it comes together.

In just 30 minutes, you can whip up a restaurant-quality meal that feels indulgent yet comforting.

Perfect for impressing guests or simply treating yourself, this recipe is a delightful blend of flavors that will keep you coming back for more.

Ingredients for Creamy Calabrian Chili Pappardelle with Sausage and Fennel

To create this mouthwatering Creamy Calabrian Chili Pappardelle with Sausage and Fennel, you’ll need a handful of simple yet flavorful ingredients.

Here’s what you’ll gather:

• Pappardelle pasta: This wide, ribbon-like pasta is perfect for holding onto the creamy sauce.
• Olive oil: A staple in Italian cooking, it adds richness and helps sauté the sausage.
• Italian sausage: Choose your favorite type—mild or spicy—for a hearty flavor that pairs beautifully with the cream.
• Fennel bulb: Its sweet, anise-like flavor adds depth and a unique twist to the dish.
• Garlic: Freshly minced garlic brings an aromatic punch that elevates the overall taste.
• Calabrian chili paste: This spicy ingredient is the star of the show, giving the dish its signature kick. Adjust the amount to suit your heat preference.
• Heavy cream: The base of the sauce, it creates that luscious, creamy texture we all crave.
• Parmesan cheese: Grated for easy melting, it adds a savory, nutty flavor that complements the cream.
• Salt and pepper: Essential for seasoning, these will enhance all the flavors in the dish.
• Fresh parsley: Chopped for garnish, it adds a pop of color and freshness to your plate.

Feel free to get creative! You can substitute half-and-half for a lighter version or toss in some sautéed spinach or kale for extra greens.

For exact quantities, check the bottom of the article where you can find everything you need for printing.

How to Make Creamy Calabrian Chili Pappardelle with Sausage and Fennel

Step 1: Cook the Pappardelle Pasta

Start by bringing a large pot of salted water to a rolling boil.

Once boiling, add the pappardelle pasta and cook according to the package instructions until it’s al dente.

This usually takes about 8-10 minutes.

Before draining, remember to reserve about half a cup of that starchy pasta water.

This water will help adjust the sauce later.

Drain the pasta and set it aside while you prepare the rest.

Step 2: Brown the Sausage

In a large skillet, heat a tablespoon of olive oil over medium heat.

Add the Italian sausage, breaking it up with a spoon as it cooks.

You want it to brown nicely, which should take about 5-7 minutes.

Keep an eye on it, stirring occasionally to ensure even cooking.

The sausage should be cooked through and have a nice golden color before moving on to the next step.

Step 3: Sauté the Fennel and Garlic

Once the sausage is browned, it’s time to add the sliced fennel to the skillet.

Cook it for about 3-4 minutes until it starts to soften.

Then, stir in the minced garlic and the Calabrian chili paste.

Let it cook for another 1-2 minutes until the garlic is fragrant.

This combination will create a wonderful aroma that fills your kitchen with warmth.

Step 4: Create the Creamy Sauce

Now, pour in the heavy cream and bring the mixture to a gentle simmer.

Stir in the grated Parmesan cheese, allowing it to melt and create a smooth sauce.

If the sauce feels too thick, don’t hesitate to add some of that reserved pasta water.

This will help you achieve the perfect creamy consistency.

Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Combine Pasta and Sauce

Finally, add the cooked pappardelle to the skillet, tossing it gently to coat the pasta in the creamy sauce.

Make sure every strand is enveloped in that delicious mixture.

If it seems a bit dry, add a splash more of the reserved pasta water.

Serve immediately, garnished with fresh parsley for a pop of color.

This dish is best enjoyed hot, so dig in while it’s fresh!

Tips for Success

• Always salt your pasta water; it enhances the flavor of the pasta.
• Don’t rush the sausage browning; it adds depth to the dish.
• Adjust the Calabrian chili paste to your heat preference for a personalized kick.
• Reserve more pasta water than you think you’ll need; it’s a lifesaver for sauce consistency.
• Garnish with extra Parmesan for an indulgent finish.

Equipment Needed

• Large pot: For boiling the pappardelle. A Dutch oven works well too.
• Skillet: A non-stick skillet is ideal for browning sausage and making the sauce.
• Colander: To drain the pasta. A slotted spoon can be a handy alternative.
• Wooden spoon: Perfect for stirring and breaking up the sausage.

Variations

• Vegetarian Option: Swap the Italian sausage for plant-based sausage or sautéed mushrooms for a hearty, meatless dish.
• Spicy Kick: Add more Calabrian chili paste or toss in some red pepper flakes for an extra layer of heat.
• Herb Infusion: Experiment with fresh herbs like basil or thyme to elevate the flavor profile.
• Gluten-Free: Use gluten-free pappardelle or any gluten-free pasta of your choice to accommodate dietary needs.
• Cheesy Delight: Mix in different cheeses like goat cheese or mozzarella for a unique twist on creaminess.

Serving Suggestions

• Side Salad: Pair with a simple arugula salad dressed in lemon vinaigrette for a refreshing contrast.
• Wine Pairing: A chilled Pinot Grigio complements the creaminess beautifully.
• Presentation: Serve in shallow bowls, topped with extra Parmesan and a sprinkle of red pepper flakes for a pop of color.

FAQs about Creamy Calabrian Chili Pappardelle with Sausage and Fennel

Can I make this dish ahead of time? Absolutely! You can prepare the sauce and cook the pasta separately. Just combine them when you’re ready to serve. Reheat gently on the stove, adding a splash of reserved pasta water to loosen the sauce.

What can I substitute for Calabrian chili paste? If you can’t find Calabrian chili paste, you can use crushed red pepper flakes or sriracha for a similar heat level. Adjust the amount based on your spice tolerance.

Is this recipe suitable for meal prep? Yes! This Creamy Calabrian Chili Pappardelle with Sausage and Fennel holds up well in the fridge for a few days. Just store the pasta and sauce separately to maintain the best texture.

Can I use a different type of pasta? Certainly! While pappardelle is ideal for this creamy sauce, you can swap it for fettuccine, tagliatelle, or even penne if you prefer. Just adjust the cooking time accordingly.

How can I make this dish lighter? For a lighter version, substitute half-and-half for the heavy cream. You can also add more vegetables, like spinach or zucchini, to bulk it up without adding too many calories.

Final Thoughts

Cooking this Creamy Calabrian Chili Pappardelle with Sausage and Fennel is more than just preparing a meal; it’s about creating a moment.

The rich, creamy sauce enveloping the pasta, combined with the spicy kick, brings a delightful warmth to any table.

Whether you’re sharing it with family or enjoying a quiet night in, this dish is sure to evoke smiles and satisfied sighs.

It’s a reminder that good food doesn’t have to be complicated.

With just a few ingredients and a little love, you can whip up something truly special.

So, grab your fork and dig in!

Print