Oh, get ready to fall head over heels with the Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe. This dish is an absolute celebration of bold flavors and luxurious textures, where silky ribbons of pappardelle meet spicy Calabrian chili, savory Italian sausage, and the sweet crunch of fennel. Swirled together in a luscious, creamy sauce and finished with sharp Pecorino Romano, it’s the kind of meal that warms your soul and excites your taste buds all at once. Whether it’s a weeknight treat or a weekend indulgence, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies not only in its unforgettable taste but also in the simplicity and quality of its ingredients. Each component plays a vital role: from the spicy depth of Calabrian chili to the fresh crunch of fennel, they all come together harmoniously to create a dish bursting with layers of flavor and texture.
- 12 ounces pappardelle pasta: Wide ribbons perfect for holding onto that creamy sauce in every bite.
- 2 tablespoons olive oil: Adds richness and helps brown the sausage beautifully.
- 1 pound Italian sausage, casings removed: Provides hearty, savory flavor and a touch of spice.
- 1 medium fennel bulb, diced: Brings a subtle sweetness and refreshing crunch that balances the richness.
- 3 cloves garlic, minced: Infuses the sauce with aromatic depth and a hint of warmth.
- 1 teaspoon Calabrian chili paste (adjust to taste): The star of the show, offering smoky heat and vibrant spice.
- 1 cup heavy cream: Creates the silky, luxurious base for the sauce.
- 1 cup grated Pecorino Romano cheese: Adds salty, tangy complexity and helps thicken the sauce.
- Salt and pepper, to taste: Essential seasoning to bring all the flavors into perfect balance.
- Fresh parsley, for garnish: Offers a fresh, herbaceous note and bright color to finish the dish.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Step 1: Cook the Pappardelle to Perfection
Start by bringing a large pot of salted water to a boil. The saltiness is key because it seasons the pasta from the inside out. Add the pappardelle and cook according to the package instructions, aiming for that perfect ‘al dente’ texture that has just the right bite. Before draining, save a cup of the pasta water—the starches in it will help loosen your sauce later and make it wonderfully silky.
Step 2: Brown the Sausage
Heat the olive oil in a spacious skillet over medium heat. Toss in the Italian sausage, breaking it up with your spatula as it cooks, and let it brown evenly for about 5 to 7 minutes. This step is crucial as browning creates rich, meaty flavors that form the foundation of the sauce.
Step 3: Sauté Fennel and Garlic
Add the diced fennel and minced garlic to the skillet with the sausage. Stir them together and cook until the fennel turns tender and the kitchen is filled with that irresistible fragrant aroma, about 4 minutes. The fennel’s natural sweetness perfectly tempers the spicy sausage and chili.
Step 4: Stir in the Calabrian Chili Paste
Now, add your Calabrian chili paste. This vibrant, slightly smoky, and spicy paste is what gives the dish its signature kick. Mix it thoroughly, and feel free to adjust the quantity depending on how boldly spicy you want your dish to be. This is your moment to customize the heat.
Step 5: Create the Creamy Sauce
Lower the heat and slowly pour in the heavy cream, stirring constantly to combine with the sausage and fennel mixture. Let the sauce simmer gently for 2 to 3 minutes, allowing the cream to thicken slightly and soak up all those flavors. This step transforms the dish into a luscious dream.
Step 6: Toss the Pasta in the Sauce
Add the drained pappardelle directly into the skillet. Gently toss or use tongs to coat every ribbon with the rich, spicy, and fragrant sauce. Don’t forget to add some of the reserved pasta water if the sauce feels too thick; this will give it a silkier, more elegant consistency.
Step 7: Add Pecorino Romano and Season
Sprinkle in the grated Pecorino Romano cheese little by little, stirring it in so it melts smoothly and thickens the sauce further. Then taste and season the entire dish with salt and pepper as needed. This final seasoning step is where everything truly comes together.
Step 8: Serve with Fresh Parsley
Remove the skillet from heat and plate your pasta immediately. Finish by sprinkling freshly chopped parsley over the top. This little burst of green adds freshness and a beautiful contrast to the creamy, spicy sauce.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Garnishes
Finishing touches like fresh parsley give the dish a pop of color and a crisp, herbaceous lift that cuts through the richness. For an extra punch, you can sprinkle some more Pecorino Romano or even add a drizzle of good quality olive oil.
Side Dishes
This indulgent pasta pairs wonderfully with a simple mixed green salad tossed in a bright lemon vinaigrette to balance the creamy sauce. Crusty Italian bread also makes a perfect companion for soaking up every last bit of that incredible sauce.
Creative Ways to Present
Try serving this dish family-style in a large, rustic bowl garnished with parsley and thin slices of fennel for added texture. Alternatively, twirl individual portions onto warm plates and top each with a fennel frond for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors will deepen overnight, making for a delicious next-day dinner. Consume within 2-3 days for the best experience.
Freezing
This pasta does freeze well, although the texture of the sauce might shift slightly. Freeze portions in freezer-safe containers or bags for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently over low heat on the stove, adding a splash of cream or reserved pasta water to loosen the sauce back to its creamy perfection. Microwaving is fine too, but stirring halfway through helps keep the sauce smooth.
FAQs
Can I use a different type of pasta?
Absolutely! While pappardelle is ideal because of its wide surface, fettuccine or tagliatelle would also work wonderfully with this creamy sauce.
How spicy is the Calabrian chili paste?
Calabrian chili paste has a moderate heat level with a smoky, fruity flavor. You can easily adjust the amount to suit your spice tolerance, starting with less and adding more if you like things hot.
Is Italian sausage necessary?
Italian sausage adds great savory depth and texture, but you can substitute with ground pork or turkey if preferred. Just be sure to season well to keep the flavor robust.
Can I make this recipe vegetarian?
Yes! Skip the sausage and add sautéed mushrooms or roasted vegetables instead. You might want to increase the chili paste slightly for added complexity.
What cheese can I use if I don’t have Pecorino Romano?
Parmesan is a great alternative with a similar sharpness and saltiness that complements the sauce wonderfully.
Final Thoughts
There’s something truly magical about the Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe. It’s a dish that feels both comforting and exciting, with bold flavors and a luxurious sauce that embraces you like a warm hug. I can’t wait for you to try it and share this ultimate pasta experience with your loved ones.
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel offers a rich and flavorful pasta experience combining spicy Calabrian chili paste with savory Italian sausage, tender fennel, and a luscious creamy sauce, finished with sharp Pecorino Romano cheese and fresh parsley for garnish. This dish delivers an ultimate balance of heat, creaminess, and aromatic depth perfect for pasta lovers seeking a gourmet homemade meal.
Ingredients
Pasta
- 12 ounces pappardelle pasta
Sauce & Meat
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 medium fennel bulb, diced
- 3 cloves garlic, minced
- 1 teaspoon Calabrian chili paste (adjust to taste)
- 1 cup heavy cream
- 1 cup grated Pecorino Romano cheese
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart, and sauté until browned and cooked through, about 5-7 minutes.
- Sauté Aromatics: Add the diced fennel and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the fennel is tender and fragrant, about 4 minutes.
- Add Chili Paste: Stir in the Calabrian chili paste, adjusting the amount based on your preferred heat level, mixing well to incorporate.
- Pour in Cream: Reduce the heat to low and slowly pour in the heavy cream, stirring continuously until the sauce is well combined. Let it gently simmer for 2-3 minutes to thicken.
- Toss Pasta with Sauce: Add the cooked pappardelle to the skillet. Toss the pasta thoroughly in the creamy sausage and fennel mixture to coat evenly.
- Add Cheese and Adjust Sauce: Gradually incorporate the grated Pecorino Romano cheese into the pasta, stirring to melt it through. Use reserved pasta water as needed to loosen the sauce to your desired consistency.
- Season: Taste the dish and season with salt and freshly ground black pepper according to preference.
- Garnish and Serve: Remove from heat. Plate the pasta and garnish generously with fresh parsley. Serve immediately to enjoy the creamy, spicy flavors at their best.
Notes
- Adjust Calabrian chili paste quantity for desired spice level; start with less and add more if needed.
- Reserve pasta water is essential to achieve the perfect sauce consistency without thinning it excessively.
- Use good-quality Italian sausage for best flavor; spicy or mild based on your taste preference.
- Pappardelle’s wide ribbons help hold the creamy sauce well compared to thinner pastas.
- Fresh parsley not only adds color but also a fresh herbal note to balance the rich sauce.
