Creamy Calabrian Chili Pappardelle with Sausage & Fennel
A rich and creamy pasta dish that combines pappardelle with savory sausage, aromatic fennel, and a spicy kick from Calabrian chili paste, creating a warm and flavorful culinary experience.
Ingredients
Pasta and Sauce Base
- 12 oz pappardelle pasta Perfect for trapping creamy sauces
- 1 lb Italian sausage Crumble for rich depth and savory goodness
- 1 bulb fennel Thinly sliced, for anise-like sweetness
- 2 tbsp Calabrian chili paste Provides a spicy kick
- 1/2 cup heavy cream Lends a rich, velvety texture
- 1/4 cup Parmesan cheese Grated, for nutty flavor
- 2 cloves garlic Minced, for added fragrance
- 2 tbsp olive oil For sautéing
- to taste Salt and pepper Enhances overall depth
Instructions
Cooking the Pasta
- Cook the pappardelle according to package instructions until al dente, then drain and set aside.
Preparing the Sauce
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add crumbled sausage to the skillet, browning it gently.
- Once fully cooked, add thinly sliced fennel and minced garlic. Cook until softened.
- Stir in Calabrian chili paste and let it simmer for about one minute.
- Pour in heavy cream and sprinkle in Parmesan cheese, stirring until the sauce is creamy.
- Season with salt and pepper to taste.
Combining and Serving
- Gently toss the cooked pappardelle into the sauce, ensuring every strand is coated.
- Serve hot, topping with extra Parmesan cheese.
Notes
To enhance this dish, serve with a light arugula salad dressed in a zesty lemon vinaigrette. Opt for high-quality ingredients for the best flavor.