Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Indulge in this delightful dish that features the tenderness of pappardelle pasta combined with a creamy sauce and the vibrant heat of Calabrian chili, complemented by savory sausage and aromatic fennel.
Ingredients
Pasta and Sauce Base
- 12 oz pappardelle pasta Wide, flat noodles that absorb the sauce beautifully.
- 1 lb Italian sausage (crumbled) Juicy and savory, providing a hearty flavor.
- 1 bulb fennel, thinly sliced Adds a slightly sweet crunch with hints of anise.
- 2 tablespoons Calabrian chili paste Delivers a rich, earthy heat.
- 1/2 cup heavy cream Creates a velvety sauce.
- 1/4 cup Parmesan cheese, grated Adds depth and richness.
- 2 cloves garlic, minced Rounds out the dish with savory flavor.
- 2 tablespoons olive oil Enhances overall richness.
- Salt and pepper to taste Essential for balancing flavors.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions. Drain and set aside, reserving a bit of pasta water.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the crumbled Italian sausage, cooking until browned.
- Add the sliced fennel and minced garlic to the skillet and sauté for about 4-5 minutes until the fennel softens.
Cooking
- Stir in the Calabrian chili paste and heat for a minute.
- Pour in the heavy cream and sprinkle the grated Parmesan cheese. Stir until the sauce is creamy and combines well with the sausage and fennel.
- Season with salt and pepper to taste.
- Combine the cooked pappardelle with the sauce, tossing to coat. Add a splash of reserved pasta water if needed for a silkier texture.
- Serve hot, garnished with extra Parmesan cheese.
Notes
Ensure pasta is cooked al dente, as it will cook slightly more after combining with the sauce. Adjust Calabrian chili paste to your heat preference.