Pasta lovers, rejoice! If you’re craving something bold and flavorful, Creamy Calabrian Chili Pappardelle with Sausage & Fennel is the perfect dish for you. This rich and spicy pasta combines tender pappardelle with a creamy, spicy sauce made from Calabrian chili peppers, mild Italian sausage, fennel, and fresh herbs. It’s the ultimate comfort food that brings a fiery twist to your favorite Italian pasta dishes.
Whether you’re preparing a weeknight dinner or cooking for a special occasion, this creamy Calabrian chili pasta with sausage and fennel will steal the show. It combines savory, spicy, and creamy elements that will excite your taste buds with every bite. The addition of Calabrian chili peppers brings just the right amount of heat, while the cream and sausage give the dish richness and depth. The fennel adds a subtle, licorice-like flavor that complements the other ingredients perfectly.
Let’s dive into the recipe and explore how to make this delicious dish from start to finish.
Why You’ll Love This Creamy Calabrian Chili Pappardelle
Before we get started, let’s talk about why this creamy Calabrian chili pappardelle with sausage & fennel should be on your dinner table tonight:
- Bold Flavors: The Calabrian chili peppers pack a punch, infusing the pasta sauce with just the right amount of heat. Combined with the rich sausage and fennel, it’s a flavor explosion that your taste buds will love.
- Creamy Texture: The heavy cream brings a smooth, velvety texture to the sauce, balancing out the spice from the chili peppers and creating a rich, decadent finish.
- A Hearty Meal: With its combination of sausage, fennel, and pappardelle, this dish is filling and satisfying, making it a great choice for dinner after a long day.
- Quick and Easy: Though it might seem like an elaborate dish, this creamy Calabrian chili pappardelle can be made in just 45 minutes from start to finish. Perfect for a weeknight meal or a weekend treat!
Ready to learn how to make this amazing pasta? Let’s break it down step by step!
Ingredients for Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Before you begin, gather these ingredients to make your creamy Calabrian chili pasta:
- Olive oil, as needed: Used to cook the sausage and sauté the veggies, olive oil adds healthy fats and a mild flavor to the dish.
- 1 lb raw mild Italian pork sausage: The sausage adds a savory and slightly spicy kick to the dish, making it the perfect complement to the Calabrian chili peppers.
- 4 tbsp unsalted butter: The butter helps create a rich and creamy sauce, adding depth to the flavor.
- 1 small onion, diced: Onion provides a subtle sweetness that contrasts with the heat from the Calabrian chili peppers.
- 2 small fennel bulbs, diced: Fennel offers a delicate licorice flavor that adds complexity to the sauce and pairs well with the sausage.
- 1 lb DeLallo Egg Pappardelle: Pappardelle is the pasta of choice for this dish. Its wide, flat ribbons soak up the creamy sauce, making every bite delightful.
- 6 garlic cloves, finely chopped: Garlic enhances the overall flavor, contributing a savory element that ties everything together.
- ¼ cup tomato paste: Tomato paste intensifies the richness of the sauce, providing a deeper, more savory flavor base.
- 2 tbsp DeLallo Calabrian Chili Peppers: The star ingredient! Calabrian chili peppers add that fiery, bold heat that makes this pasta dish stand out.
- ½ cup white wine: White wine is used to deglaze the pan, helping to release the delicious bits of flavor stuck to the skillet.
- 1 (24 oz) jar tomato purée: Tomato purée gives the sauce a smooth, tangy base that complements the cream and spice.
- 1 cup heavy cream: Heavy cream creates the creamy texture of the sauce, making it rich and luscious.
- 1 tbsp chopped fresh oregano: Oregano adds an herbal note that balances the rich flavors of the dish.
- ½ cup freshly grated parmesan cheese: Parmesan brings a salty, nutty flavor that enhances the creamy sauce and adds depth to the dish.
- Freshly cracked black pepper, as needed: Black pepper adds a final touch of seasoning, bringing all the flavors together.
Now that we have all the ingredients, let’s get cooking!
Directions to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Step 1: Cook the Sausage
Start by heating a splash of olive oil in a large skillet over medium heat. Add the raw Italian sausage to the skillet and cook, breaking it up with a wooden spoon as it browns. Cook the sausage until fully cooked, about 6-8 minutes. Once browned, remove the sausage from the skillet and set it aside. This will allow the sausage to release its flavorful juices into the pan, which will help flavor the sauce.
Step 2: Sauté the Vegetables
In the same skillet, melt the butter over medium heat. The leftover bits from the sausage will infuse the butter, adding extra flavor to the dish. Add the diced onion and fennel to the skillet. Sauté for about 5-6 minutes until the vegetables soften and become fragrant. The fennel will begin to caramelize slightly, adding sweetness and complexity to the sauce.
Step 3: Add Garlic & Tomato Paste
Once the onion and fennel have softened, add the finely chopped garlic to the skillet. Sauté for 1-2 minutes until the garlic becomes fragrant. Next, stir in the tomato paste, cooking for an additional minute. The tomato paste will deepen the flavor of the sauce and help create a rich base for the creamy sauce that’s to come.
Step 4: Infuse with Spice
Now it’s time to bring the heat! Add the DeLallo Calabrian chili peppers to the skillet, stirring well to combine. Let them cook for an additional 1-2 minutes to release their spicy oils into the mixture. The Calabrian chili peppers are the star of this dish, and this step is crucial to infusing the sauce with their bold, fiery flavor.
Step 5: Deglaze with White Wine
Pour in the white wine to deglaze the pan, scraping up any flavorful bits that have stuck to the bottom of the skillet. Allow the wine to cook down for 2-3 minutes, letting the alcohol evaporate and leaving behind the rich, concentrated flavors from the sausage and vegetables.
Step 6: Add Tomato Purée and Cream
Stir in the tomato purée, ensuring it mixes well with the other ingredients. Bring the sauce to a simmer, and once it’s simmering, lower the heat. Stir in the heavy cream and let the sauce simmer for 8-10 minutes, stirring occasionally. This will allow the sauce to thicken and develop a creamy, luxurious texture that will coat the pappardelle beautifully.
Step 7: Cook the Pappardelle
While the sauce is simmering, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. Pappardelle is a wide pasta, perfect for soaking up the creamy sauce. Be sure to reserve a little pasta water before draining the pasta. The starchy water can be used to thin the sauce if necessary, helping to create the perfect consistency.
Step 8: Combine and Toss
Once the sauce has thickened and the pappardelle is cooked, add the sausage back into the skillet with the sauce. Stir to combine the sausage with the creamy tomato sauce. Add the cooked pappardelle to the skillet and toss gently, ensuring the pasta is fully coated in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Step 9: Finish and Serve
To finish, stir in the chopped fresh oregano and parmesan cheese. Season the pasta with freshly cracked black pepper to taste. The fresh oregano adds an herbal freshness that complements the richness of the sauce, while the parmesan cheese adds a salty, nutty flavor. Serve the creamy Calabrian chili pappardelle with a generous sprinkle of more grated parmesan on top.
Enjoy your creamy, spicy, and flavorful pasta dish!
Nutritional Information
Each serving of this creamy Calabrian chili pappardelle with sausage & fennel provides approximately:
- Calories: 650 kcal per serving
- Protein: 25g
- Carbs: 70g
- Fat: 30g
- Fiber: 5g
- Sugar: 10g (from the tomato and fennel)
This dish is rich in flavor and will fill you up without feeling too heavy. It’s a perfect balance of creamy, spicy, and savory elements that come together in every bite.
Frequently Asked Questions
1. Can I Use a Different Type of Pasta Instead of Pappardelle?
Yes, you can substitute pappardelle with other pasta types like fettuccine, rigatoni, or even spaghetti. However, pappardelle’s wide, flat ribbons are ideal for absorbing the creamy sauce, so it’s the best choice for this recipe if you can find it.
2. How Can I Adjust the Spice Level in This Dish?
If you prefer a milder flavor, you can reduce or omit the DeLallo Calabrian chili peppers. For a spicier kick, feel free to add extra Calabrian chili peppers or some crushed red pepper flakes. Adjust the spice level according to your personal taste preference.
3. Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, reheat the sauce and toss it with freshly cooked pappardelle. It’s a great option for meal prepping or for a stress-free dinner!
4. Can I Substitute Heavy Cream for a Lighter Option?
If you want a lighter version of this dish, you can substitute heavy cream with half-and-half or a plant-based cream, like coconut cream or oat cream. Keep in mind that the texture and flavor may change slightly, but it will still be creamy and delicious.
Conclusion
In conclusion, this Creamy Calabrian Chili Pappardelle with Sausage & Fennel recipe is a flavorful and satisfying dish that’s sure to become a family favorite. The combination of creamy sauce, spicy Calabrian chili peppers, and savory sausage creates an irresistible pasta that strikes the perfect balance between comfort and excitement. Whether you’re cooking for a special occasion or just a weeknight meal, this dish will impress every time.
If you loved this recipe, don’t forget to share your creation on social media! And for more delicious ideas, check out these other recipes you’re sure to enjoy:
- Cajun Sausage and Garlic Butter Pasta
- One-Skillet Creamy Smoky BBQ Chicken Sausage Pasta
- Cajun Smoked Sausage Alfredo Pasta
Happy cooking, and enjoy every delicious bite!
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a bold and flavorful pasta dish featuring a creamy, spicy sauce with Italian sausage, fennel, and Calabrian chili peppers. The smoothness of heavy cream balances the heat of the chilies, creating a deliciously rich and spicy dish. Perfect for a weeknight dinner or a special occasion!
Ingredients
- 1 lb raw mild Italian pork sausage
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 small fennel bulbs, diced
- 1 lb DeLallo Egg Pappardelle
- 6 garlic cloves, finely chopped
- ¼ cup tomato paste
- 2 tbsp DeLallo Calabrian Chili Peppers
- ½ cup white wine
- 1 (24 oz) jar tomato purée
- 1 cup heavy cream
- 1 tbsp chopped fresh oregano
- ½ cup freshly grated parmesan cheese, plus more for topping
- Freshly cracked black pepper, to taste
- Olive oil, as needed
Instructions
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the raw sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 6-8 minutes). Remove from the skillet and set aside.
- Sauté the Veggies: In the same skillet, melt butter over medium heat. Add diced onion and fennel, sautéing for 5-6 minutes until softened and fragrant.
- Add Garlic & Tomato Paste: Add chopped garlic and cook for 1-2 minutes until fragrant. Stir in tomato paste and cook for another minute to deepen the flavor.
- Infuse with Spice: Add the Calabrian chili peppers and cook for 1-2 minutes to release their spicy oils into the mixture.
- Deglaze with Wine: Pour in white wine to deglaze the pan, scraping up flavorful bits stuck to the bottom. Let it cook down for 2-3 minutes.
- Add Tomato Purée and Cream: Stir in tomato purée and bring the sauce to a simmer. Lower the heat and stir in heavy cream. Let it simmer for 8-10 minutes.
- Cook the Pappardelle: While the sauce simmers, cook pappardelle according to package instructions. Drain, reserving some pasta water.
- Combine and Toss: Add the cooked sausage back to the skillet. Toss in cooked pappardelle, adding reserved pasta water if needed to thin the sauce.
- Finish and Serve: Stir in fresh oregano and parmesan cheese. Season with black pepper and serve with additional parmesan on top.
Notes
- You can substitute the sausage with turkey sausage for a lighter version.
- For extra heat, add more Calabrian chili peppers to the sauce.
- If you prefer a thicker sauce, simmer it a bit longer to reduce it further.
- This dish pairs wonderfully with a simple green salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Calabrian chili pappardelle, creamy pasta with sausage, spicy Italian pasta, Calabrian chili pasta recipe, pappardelle with sausage, creamy fennel pasta, spicy creamy pasta