This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a spicy, comforting pasta dish that combines the smoky heat of Calabrian chili paste, savory sausage, and the subtle sweetness of fennel. The creamy sauce clings perfectly to the broad pappardelle noodles, making each bite indulgent and satisfying. It’s a crowd-pleasing dish that feels both rustic and sophisticated.

Necessary Kitchen Equipment

Large Pot: For boiling the pasta.
Large Skillet: To cook the sausage, fennel, and sauce.
Knife & Cutting Board: For slicing the fennel and prepping ingredients.

Ingredient Overview

Pappardelle: Wide, ribbon-like noodles that hold onto creamy sauces beautifully.
Calabrian Chili Paste: Adds a bold, smoky heat. You can adjust the amount based on your spice preference.
Italian Sausage: Ground sausage or sausage links removed from casing; opt for mild or spicy based on preference.
Fennel Bulb: Sliced thin, adds a subtle anise-like sweetness that balances the spiciness.
Heavy Cream: Creates a rich, creamy base for the sauce.
Parmesan Cheese: Adds a nutty depth and helps thicken the sauce.

Step-by-Step Instructions

Cook the Pappardelle
Bring a large pot of salted water to a boil. Add 12 oz of pappardelle and cook until al dente. Reserve 1 cup of pasta water before draining.
Cook the Sausage and Fennel
In a large skillet over medium heat, add a small drizzle of olive oil. Add 1 lb of Italian sausage, breaking it up with a spoon as it cooks. Cook for 5-7 minutes, until browned. Add 1 small fennel bulb (thinly sliced) and cook for another 3-4 minutes until softened and fragrant.
Make the Sauce
Stir in 1-2 tablespoons of Calabrian chili paste, adjusting based on your spice preference. Pour in 1 cup of heavy cream, stirring to combine. Reduce the heat to low and let the sauce simmer for 3-5 minutes, allowing it to thicken slightly. Add ½ cup grated Parmesan cheese, stirring until melted and creamy.
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water, a little at a time, until you reach your desired consistency.
Serve
Divide the pasta into bowls, garnishing each with extra Parmesan, freshly ground black pepper, and fennel fronds, if desired.

Recipe Tips

Adjust the Spice: Calabrian chili paste can be intense; start with a small amount and increase as desired.
Fresh Fennel Fronds: These make a great garnish and enhance the fennel flavor.
Pasta Water: Using pasta water to adjust sauce consistency is key for a creamy, cohesive sauce.

What to Serve With This Recipe

Serve with a simple arugula salad with lemon vinaigrette or garlic bread for a complete meal. A bold red wine, such as Chianti or Barbera, pairs wonderfully with this dish.

Frequently Asked Questions

Q: Can I make this dish without heavy cream?
A: For a lighter version, try substituting with half-and-half or a dairy-free alternative like coconut milk (note this may alter the flavor).

Q: What if I can’t find Calabrian chili paste?
A: Substitute with a bit of red pepper flakes and a dash of smoked paprika, or use harissa paste for a similar effect.

Serving Suggestions

Top with a sprinkle of chopped parsley or basil and a bit more Parmesan for added flavor.

Ingredients

Pasta & Sauce
- 12 oz pappardelle
- 1 lb Italian sausage, casings removed
- 1 small fennel bulb, thinly sliced
- 1-2 tbsp Calabrian chili paste (to taste)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Optional Garnishes
- Fresh fennel fronds
- Additional Parmesan cheese
- Freshly ground black pepper

Instructions

Cook Pasta: Boil pappardelle until al dente, then drain and reserve pasta water.
Cook Sausage & Fennel: Brown sausage in a skillet, then add fennel and cook until softened.
Make Sauce: Stir in Calabrian chili paste, heavy cream, and Parmesan, simmering until thickened.
Combine: Toss pappardelle in the sauce, adding pasta water as needed for consistency.
Serve: Garnish with Parmesan, black pepper, and fennel fronds.

Summary

This Creamy Calabrian Chili Pappardelle blends spicy, creamy, and savory notes for a hearty, satisfying pasta that’s rich in flavor.

Notes

Feel free to adjust the spice level and consider adding a splash of white wine to the sauce for a little acidity and depth.