Creamy Calabrian Chili Pappardelle with Sausage & Fennel
A rich and creamy Italian pasta dish with a spicy kick from Calabrian chili and savory sausage, perfect for cozy dinners and special occasions.
Ingredients
Pasta and Sauce Base
- 12 oz pappardelle pasta Wide, silky noodles capturing every drop of sauce.
- 1 lb Italian sausage (crumbled) Savory, flavorful bursts that add depth.
- 1 bulb fennel, thinly sliced Aromatic and sweet, contributing a fresh crunch.
- 2 tablespoons Calabrian chili paste Bold and spicy, lending a fiery kick.
- 1/2 cup heavy cream Rich and velvety, providing a luxurious texture.
- 1/4 cup Parmesan cheese, grated Nutty and salty, adding umami richness.
- 2 cloves garlic, minced Fragrant and potent, enhancing flavor complexity.
- 2 tablespoons olive oil Fruity and smooth, for sautéing.
- Salt and pepper to taste Essentials for balancing flavors.
Instructions
Preparation
- Cook the pappardelle according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the crumbled Italian sausage and cook until golden.
- Introduce the thinly sliced fennel and minced garlic to the skillet. Cook until the fennel softens.
- Stir in the Calabrian chili paste and cook for an additional minute.
- Pour in the heavy cream and add the grated Parmesan cheese, stirring continuously until the sauce is creamy.
- Season with salt and pepper to taste.
- Toss the cooked pappardelle into the sauce until well coated and serve hot.
Notes
For a healthier twist, opt for whole wheat or lentil-based pappardelle. You can replace heavy cream with Greek yogurt or silken tofu for a lighter version. Adjust Calabrian chili paste based on your spice preference.