Description
A delicious creamy pasta dish featuring pappardelle, Italian sausage, and fennel, enhanced with Calabrian chili for a spicy kick.
Ingredients
- 8 ounces pappardelle pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon Calabrian chili paste (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
- Add the sliced fennel to the skillet and sauté for about 3-4 minutes until softened. Stir in the minced garlic and Calabrian chili paste, cooking for an additional minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.
- Add the cooked pappardelle to the skillet, tossing to coat the pasta in the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of sausage.
- Add sautéed spinach or kale for extra greens and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg