Description
Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a bold and flavorful pasta dish combining spicy Calabrian chili paste, savory Italian sausage, aromatic fennel, and a luscious cream sauce, all tossed with wide ribbon-like pappardelle pasta. This comforting yet sophisticated recipe offers a perfect balance of heat, creaminess, and umami, making it an incredible ultimate pasta experience.
Ingredients
Scale
Dry Ingredients
- 12 ounces pappardelle pasta
- 1 teaspoon Calabrian chili paste (adjust to taste)
- Salt and pepper, to taste
Wet Ingredients
- 2 tablespoons olive oil
- 1 cup heavy cream
Proteins & Vegetables
- 1 pound Italian sausage, casings removed
- 1 medium fennel bulb, diced
- 3 cloves garlic, minced
Cheese & Garnish
- 1 cup grated Pecorino Romano cheese
- Fresh parsley, for garnish
Instructions
- Boil the Pasta: In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and sauté until browned and cooked through, about 5-7 minutes.
- Cook Aromatics: Add the diced fennel and minced garlic to the skillet with the sausage. Cook until the fennel is tender and fragrant, about 4 minutes, stirring occasionally.
- Add Calabrian Chili Paste: Stir in the Calabrian chili paste to the sausage mixture. Adjust the amount based on your preferred level of spiciness and mix well to combine.
- Pour in Heavy Cream: Reduce heat to low and gradually pour in the heavy cream. Stir continuously until the sauce is smooth and well combined. Let it simmer gently for 2-3 minutes to thicken.
- Combine Pasta and Sauce: Add the drained pappardelle to the skillet. Toss the pasta gently to coat it evenly in the creamy chili sausage sauce.
- Incorporate Cheese and Adjust Sauce: Slowly mix in the grated Pecorino Romano cheese. Add reserved pasta water little by little, stirring to achieve a silky sauce consistency that clings to the pasta.
- Season to Taste: Taste the dish and season with salt and pepper as needed to balance flavors.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley. Serve immediately for the best taste and texture.
Notes
- Adjust Calabrian chili paste according to your desired heat level, as it can be quite spicy.
- Reserve pasta water to customize sauce consistency; its starch helps bind the sauce to the pasta.
- Use high-quality Italian sausage for the best flavor; spicy or sweet varieties can be used based on preference.
- Fresh fennel adds a slight licorice note that complements the chili; can substitute with celery if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or a dairy alternative, though sauce will be less rich.
