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
Scale
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.
