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
Scale
- 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