If you’re craving a dish that beautifully balances rich creaminess with a spicy kick, then the Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe is your next kitchen adventure. This Italian-inspired pasta combines tender pappardelle noodles with savory sausage, sweet fennel, and the vibrant heat of Calabrian chili paste. The luscious cream sauce ties everything together, creating a meal that feels both comforting and exciting to the palate. It’s perfect for cozy dinners yet special enough to impress guests without hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role—whether it adds texture, flavor depth, or balance, the combination is a symphony of simple yet bold tastes working together flawlessly.
- 12 ounces pappardelle pasta: Wide ribbons perfect for holding onto the rich sauce and showcasing every ingredient.
- 1 tablespoon olive oil: Adds a silky base aroma and helps brown the sausage beautifully.
- 1 pound Italian sausage (casings removed): Packed with spices and fat that enrich the sauce with meaty depth.
- 1 medium fennel bulb cored and thinly sliced: Offers a subtle sweetness and slight crunch that contrasts with the creamy sauce.
- 1 small onion diced: Provides foundational sweetness and umami after slow cooking.
- 3 cloves garlic minced: Infuses the dish with unmistakable aromatic warmth.
- 1 tablespoon Calabrian chili paste: The star kick of heat and smoky flavor that awakens the entire dish.
- 1/2 cup dry white wine: Adds acidity and complexity, perfectly cutting through the richness.
- 1 cup heavy cream: Brings the luscious body and mellow smoothness that coats every bite.
- 1/2 cup chicken broth: Lightens the sauce slightly while adding savory depth.
- 1/2 cup grated Parmesan cheese: Enhances the creamy sauce with salty, nutty goodness.
- 1/2 teaspoon salt: Balances and elevates all flavors just right.
- 1/4 teaspoon black pepper: Adds a gentle heat layer complementary to the Calabrian chili.
- 1 tablespoon lemon juice: Brightens and lifts the richness, bringing freshness.
- 2 tablespoons chopped fresh basil: Finishing herb that adds vibrant color and aroma.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Step 1: Cook the Pasta Perfectly
Start by cooking your pappardelle in generously salted boiling water until it reaches that perfect al dente texture—tender but with a slight bite. Reserving some pasta water before draining is key for tweaking your sauce later, so don’t skip this step!
Step 2: Brown the Sausage
Warm olive oil in a large skillet over medium heat and add the sausage, breaking it up as it cooks. Browning the sausage thoroughly unlocks its deep flavors and juices, which form the foundation of your sauce. This step is where the magic begins.
Step 3: Sauté Fennel, Onion, and Garlic
Next, stir in the sliced fennel and diced onion, letting them soften and slightly caramelize to develop their sweetness. When the fennel and onion are tender, add minced garlic and Calabrian chili paste, cooking for another minute to release their enticing aromas and blend their flavors perfectly.
Step 4: Deglaze with White Wine
Pour in the dry white wine, allowing it to simmer and reduce by half. This reduction concentrates the wine’s brightness and helps lift all the caramelized bits stuck to the pan, capturing more flavor in your sauce.
Step 5: Build the Creamy Sauce
Add heavy cream, chicken broth, salt, and black pepper, then let everything gently simmer until the sauce thickens just enough to cling to your pasta. This step creates that irresistibly rich, silky texture that makes this dish so satisfying.
Step 6: Finish with Cheese and Lemon
Stir in the grated Parmesan cheese and fresh lemon juice. The cheese melts into the sauce, giving it a gorgeous savory tang, while the lemon juice brightens and balances the richness.
Step 7: Combine Pasta and Sauce
Add your drained pappardelle to the skillet, tossing gently to coat every ribbon with the creamy, spicy sauce. Use that reserved pasta water if you need to loosen the sauce for a silky finish. Remove from heat and sprinkle with chopped fresh basil to complete your masterpiece.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Garnishes
Simple is best here—a sprinkling of extra grated Parmesan and fresh basil leaves really elevate the presentation and flavor. For an optional crunchy texture, toasted pine nuts or breadcrumbs could add a delightful contrast.
Side Dishes
This creamy, hearty pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to complement the flavors and provide refreshing balance. Garlic bread or a rustic baguette are perfect for mopping up every last delicious drop of sauce.
Creative Ways to Present
Try serving this dish family-style in a large, shallow bowl so everyone can dig in generously. For entertaining, individual plates garnished with a basil sprig and a light drizzle of extra virgin olive oil add an elegant touch that feels effortless.
Make Ahead and Storage
Storing Leftovers
Leftover creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making it perfect for an easy next-day meal.
Freezing
While the creamy texture is best fresh, you can freeze leftovers by placing the pasta and sauce in a freezer-safe container. Thaw overnight in the refrigerator before reheating to preserve the texture as much as possible.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or chicken broth if the sauce feels too thick. Microwave reheating works too, but be sure to stir frequently for even warming without drying out the pasta.
FAQs
Can I use other types of pasta instead of pappardelle?
Absolutely. Tagliatelle or fettuccine are great alternatives because their shape and texture hold creamy sauces beautifully, just like pappardelle.
How spicy is this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe?
The heat level depends on how much Calabrian chili paste you use. Start with one tablespoon and adjust according to your spice preference—it’s flavorful with a medium kick.
Can I make this dish vegetarian?
You can swap out the Italian sausage for plant-based sausage options or sautéed mushrooms to keep the flavor profile rich while making it vegetarian-friendly.
What can I substitute for the heavy cream?
For a lighter variation, half-and-half or even a mix of milk and cream cheese can work nicely, though the sauce will be less thick and rich.
Is Calabrian chili paste easy to find?
Yes! Many grocery stores, specialty Italian markets, or online retailers carry Calabrian chili paste. It’s worth seeking out because it adds a unique smoky-spicy flavor that’s difficult to replicate with other ingredients.
Final Thoughts
You truly cannot go wrong with the Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe. It feels decadent but comes together quickly with fresh ingredients that bring restaurant-quality flavor to your table. Whether you’re cooking a cozy night in or entertaining friends, this dish will keep everyone coming back for more. Give it a try—you’re going to love the comforting warmth and exciting layers of spice and cream in every bite!
Print
Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and spicy Italian pasta dish featuring tender pappardelle tossed in a creamy sauce made with Calabrian chili paste, Italian sausage, and fragrant fennel. This hearty main course balances heat and creaminess, enhanced by Parmesan cheese and fresh basil.
Ingredients
Pasta
- 12 ounces pappardelle pasta
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium fennel bulb, cored and thinly sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Calabrian chili paste
Liquids & Dairy
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Seasonings & Garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook pappardelle according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through.
- Sauté Vegetables: Stir in the thinly sliced fennel and diced onion with the sausage. Cook until the vegetables are softened and translucent.
- Add Aromatics: Stir in the minced garlic and Calabrian chili paste. Cook for about 1 minute until fragrant.
- Deglaze & Reduce: Pour in the white wine and simmer until it reduces by half, intensifying the flavors.
- Create Sauce: Add heavy cream, chicken broth, salt, and black pepper. Gently simmer the sauce for 5 minutes until it slightly thickens.
- Finish Sauce: Stir in grated Parmesan cheese and lemon juice to enrich the sauce and add brightness.
- Toss Pasta: Add the drained pappardelle to the skillet and toss well to coat the pasta evenly with the creamy sauce. Use reserved pasta water as needed to loosen the sauce for a silky texture.
- Serve: Remove the skillet from heat and sprinkle the chopped fresh basil over the top. Serve immediately.
Notes
- Adjust the spiciness by adding more or less Calabrian chili paste to suit your heat preference.
- For a lighter dish, substitute half-and-half for the heavy cream.
- Pappardelle can be substituted with fettuccine or tagliatelle if preferred.
