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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.
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Ingredients Equipment Method Notes

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

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.

Method
 

  1. Cook Pasta: Boil pappardelle until al dente, then drain and reserve pasta water.
  2. Cook Sausage & Fennel: Brown sausage in a skillet, then add fennel and cook until softened.
  3. Make Sauce: Stir in Calabrian chili paste, heavy cream, and Parmesan, simmering until thickened.
  4. Combine: Toss pappardelle in the sauce, adding pasta water as needed for consistency.
  5. 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.