Description
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel combines the perfect amount of heat from the Calabrian chili paste with the rich creaminess of the sauce, creating a delightful balance of flavors. The fennel adds a subtle aniseed note that complements the savory sausage beautifully, making every bite a harmonious blend of spice, cream, and freshness. Ideal for a cozy night in or a special occasion, this dish is sure to impress your family and friends. The wide pappardelle noodles hold the luscious sauce well, ensuring each mouthful is rich and satisfying. Plus, it’s a simple yet elegant meal that can be prepared in under an hour, perfect for weeknight dinners or a leisurely weekend treat.
Ingredients
Units
Scale
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup Calabrian chili paste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Add the sliced fennel and garlic to the skillet and cook for 3-4 minutes until the fennel is softened.
- Stir in the Calabrian chili paste and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Reduce heat and cook for 5-7 minutes until the sauce has thickened slightly.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Add the cooked pappardelle to the skillet and toss to coat in the sauce.
- Serve the pasta topped with fresh basil and additional Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes