If you’ve ever dreamed of a pasta dish that balances rich creaminess with a fiery kick and a touch of aromatic charm, you’re in for a treat with this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe. It brings together luscious pappardelle noodles enveloped in a luxurious sauce made from spicy Calabrian chili paste, hearty Italian sausage, and delicately sweet fennel. This is comfort food with personality—bold, indulgent, and so deeply satisfying that it’s destined to become one of your favorite weeknight dinners or dinner party stars.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, blending simple elements to build complex flavors and textures. From the peppery fennel to the smoky sausage and the fiery Calabrian chili paste, each contributes to the vivid character of this dish.
- 12 oz pappardelle pasta: Wide ribbons that perfectly hold the creamy sauce, making each bite luscious and hearty.
- 1 lb Italian sausage, casings removed: Adds a savory, meaty depth that compliments the spicy heat and creaminess.
- 1 fennel bulb, thinly sliced: Brings a subtle sweetness and crunchy texture, balancing the richness.
- 3 cloves garlic, minced: Infuses the sauce with fragrant aromatics that brighten every mouthful.
- 1/2 cup heavy cream: Turns the sauce velvety smooth and indulgently creamy.
- 1/4 cup grated Parmesan cheese: Provides a salty, nutty finish that blends beautifully with the sauce.
- 2 tbsp Calabrian chili paste: Gives the dish its distinct spicy, smoky flavor and a gorgeous deep red hue.
- 2 tbsp olive oil: For cooking and bringing all the ingredients together with subtle fruitiness.
- Salt and pepper to taste: Enhances all flavors without overpowering them.
- Fresh parsley, chopped, for garnish: Adds a fresh, herbal contrast and bright green color to the finished dish.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Step 1: Cook the pasta to perfection
Start by bringing a large pot of salted water to a roaring boil. The salt seasons the pasta from within as it cooks. Toss in your pappardelle and cook according to the package until al dente, which means the noodles still have a pleasant bite. Don’t forget to save half a cup of that starchy pasta water before draining—it’s liquid gold for adjusting your sauce’s consistency later.
Step 2: Brown the sausage
Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the Italian sausage. Breaking it up with your spoon helps it cook evenly and lets those rich flavors develop as it browns beautifully. This process usually takes about 5 to 7 minutes. Once cooked through, remove the sausage and set it aside—you’ll bring it back in later to soak up all that incredible sauce.
Step 3: Caramelize the fennel and garlic
In the same skillet, add your thinly sliced fennel. Cooking it until just caramelized (about 5 minutes) releases its natural sugars, which adds a delicate sweetness that balances the heat and richness. Add the minced garlic last, cooking for just one more minute until fragrant, to keep its sharpness fresh and bright.
Step 4: Build the creamy, spicy sauce
Turn the heat down low and stir in the Calabrian chili paste, letting its spicy, smoky aroma fill the kitchen. Slowly pour in the heavy cream, stirring continuously to meld everything together into a silky sauce. Let this simmer gently for 2 to 3 minutes—this slow meld is where magic happens and that wonderful creamy texture starts to shine.
Step 5: Mix in the sausage and Parmesan
Return the browned sausage to the skillet, mixing it thoroughly with the fennel and sauce. Sprinkle in the grated Parmesan cheese—it will melt into the sauce, adding a lovely nutty richness and helping to thicken things just enough for that perfect coating without clumping.
Step 6: Combine pasta and sauce
Gently toss the cooked pappardelle in the skillet, ensuring each ribbon is luxuriously coated with the spicy, creamy sauce. If it feels too thick or heavy, gradually add back reserved pasta water until it reaches your ideal consistency—silky, but not runny.
Step 7: Final seasoning and serving
Season with salt and pepper to your taste, keeping in mind that the Parmesan already adds some saltiness. Serve it hot, garnished with a sprinkle of fresh, chopped parsley and an optional extra dusting of Parmesan for that irresistible finishing touch.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Garnishes
Bright, fresh parsley is a must to cut through the richness and add a pop of vibrant green. A little extra Parmesan cheese on top just adds that luxurious, mellow saltiness that ties everything together beautifully.
Side Dishes
This dish shines on its own but pairs wonderfully with crisp green salads or roasted seasonal vegetables. A simple arugula salad with lemon vinaigrette offers a peppery contrast, and crusty garlic bread is perfect for sopping up every last drop of that creamy sauce.
Creative Ways to Present
For a special gathering, twirl the pappardelle into neat nests on each plate before spooning the sauce over, then garnish with a sprig of parsley for elegance. Alternatively, serve in shallow bowls to showcase those gorgeous ribbons enveloped in sauce, making every forkful visually inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making it a fantastic next-day meal.
Freezing
This creamy pasta is best enjoyed fresh, but you can freeze the cooked sausage and fennel sauce (without the pasta) in a freezer-safe container for up to 2 months. When ready, thaw overnight and reheat gently, then toss with freshly cooked pappardelle for the best texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to loosen the sauce if it has thickened. Avoid microwaving directly to maintain the sauce’s silky texture.
FAQs
What is Calabrian chili paste and where can I find it?
Calabrian chili paste originates from the Calabria region in Italy and is made from sun-dried chili peppers blended with oil and sometimes salt or garlic. It’s widely available at specialty grocery stores or online and adds smoky heat with a fruity undertone.
Can I use a different pasta instead of pappardelle?
Absolutely! While pappardelle is ideal for its wide surface that holds sauce well, fettuccine or tagliatelle are excellent alternatives that will still catch the creaminess beautifully.
How spicy is this dish?
The heat level depends on how much Calabrian chili paste you add. Two tablespoons provide a noticeable but balanced kick, but you can adjust to your heat preference by using less or more.
Can I substitute the sausage for a vegetarian option?
Yes! Try using plant-based sausage or hearty mushrooms like cremini or portobello, seasoned well, to maintain that savory depth while keeping things vegetarian.
Is fennel essential to this recipe?
Fennel adds a unique sweet and anise-like flavor that beautifully complements the sausage and chili. If you can’t find fennel, thinly sliced onions can work in a pinch, but don’t skip it entirely for the full flavor experience.
Final Thoughts
There’s something irresistibly comforting about this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe that feels like a warm hug on a plate. The harmonious mix of spicy, sweet, creamy, and savory will have you coming back for seconds—maybe even thirds. I can’t recommend giving this recipe a whirl enough; it’s truly a joyful celebration of flavors that’s perfect any night of the week.
Print
Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a rich and flavorful Italian pasta dish featuring spicy Calabrian chili paste, savory Italian sausage, and sweet caramelized fennel, all tossed in a luscious cream sauce with Parmesan cheese. Perfect for those who enjoy a harmonious blend of heat, creaminess, and aromatic herbs in a comforting meal.
Ingredients
Pasta
- 12 oz pappardelle pasta
Sausage & Vegetables
- 1 lb Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
Sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp Calabrian chili paste
- 2 tbsp olive oil
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Brown Sausage: In a large skillet over medium heat, add olive oil. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Caramelize Fennel and Sauté Garlic: In the same skillet, add the fennel slices and cook until they begin to caramelize, about 5 minutes. Add the garlic and cook for an additional 1 minute or until fragrant.
- Make Sauce: Reduce the heat to low and stir in the Calabrian chili paste and heavy cream. Cook for 2-3 minutes, stirring continuously to create a smooth sauce.
- Combine Sausage and Sauce: Return the cooked sausage to the skillet and toss to combine with the fennel and sauce. Add the Parmesan cheese and stir until melted and well incorporated.
- Toss Pasta in Sauce: Add the cooked pappardelle to the skillet, gently tossing to coat the noodles with the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and an additional sprinkle of Parmesan if desired.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- You can substitute Italian sausage with spicy chorizo for a different flavor profile.
- To make this dish less spicy, reduce the amount of Calabrian chili paste.
- Use freshly grated Parmesan cheese for the best melt and flavor.
- Fresh parsley garnish adds a bright contrast, but basil can be used alternatively.
