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
Scale
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.
