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