Name: i Pappardelle with Beef Sausage & Fennel Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz pappardelle pasta; 1 lb Italian beef sausage (casings removed); 1 medium fennel bulb (thinly sliced); 3 cloves garlic (minced); 1/4 cup chopped fresh parsley (for garnish); 1 tablespoon olive oil; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1–2 tablespoons Calabrian chili paste (to taste); Salt and black pepper to taste; Reserved pasta water as needed

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Get ready to fall in love with i Pappardelle with Beef Sausage & Fennel—a creamy, spicy, and utterly irresistible pasta dish that brings the bold flavors of southern Italy right to your table. Imagine wide ribbons of pappardelle coated in a luscious Calabrian chili cream sauce, tangled with juicy beef sausage and ribbons of aromatic fennel. Every twirl is a little celebration of comfort and heat, making this a recipe you’ll crave on busy weeknights and for cozy gatherings alike.

i Pappardelle with Beef Sausage & Fennel Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of ingredients can come together to create something this satisfying. Each item here is chosen for a reason: either to add depth, bring a pop of color, or to heighten the luxurious texture of our i Pappardelle with Beef Sausage & Fennel. Here’s what you’ll need and why they matter.

Pappardelle pasta: Wide, silky noodles that soak up the creamy sauce beautifully and provide the perfect bite.
Italian beef sausage (casings removed): Brings hearty, savory flavor with a touch of spice—feel free to use pork or a plant-based sausage for a twist!
Olive oil: Adds a fruity richness and helps brown the sausage for that irresistible flavor base.
Fennel bulb (thinly sliced): Offers a sweet, slightly anise-like aroma that brightens the whole dish.
Garlic (minced): Delivers classic Italian depth and a subtle punch to the sauce.
Dry white wine: Lifts and balances the richness with a gentle acidity, deglazing all the tasty browned bits.
Heavy cream: Creates the decadent, silky sauce that clings to every noodle.
Calabrian chili paste: The signature heat and smokiness—start mild and add more for a fiery finish!
Grated Parmesan cheese: Melts into the sauce, bringing a nutty, salty finish.
Salt and black pepper: Essential for seasoning, so taste and adjust as you go.
Chopped fresh parsley: For a burst of color and fresh, herby contrast to the creamy sauce.
Reserved pasta water: Helps loosen the sauce and create that glossy, restaurant-style finish.

How to Make i Pappardelle with Beef Sausage & Fennel

Step 1: Cook the Pappardelle

Start by bringing a large pot of salted water to a boil. Add your pappardelle and cook it until just al dente—this gives it that perfect, satisfying bite. Don’t forget to reserve a cup of that starchy pasta water before draining, because it will work magic in your sauce later!

Step 2: Brown the Sausage

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the beef sausage (casings removed, of course) and break it up with a spoon as it sizzles. Let it get deeply browned and cooked through; this step builds a savory, flavorful foundation for your i Pappardelle with Beef Sausage & Fennel.

Step 3: Sauté the Fennel and Garlic

Stir in the thinly sliced fennel and cook for about five minutes until it softens and smells sweet and fragrant. Next, add the minced garlic and let it cook for just a minute, releasing that classic Italian aroma without letting it burn.

Step 4: Deglaze and Simmer

Pour in the dry white wine, scraping up any browned bits from the bottom of the pan (that’s pure flavor!). Let the wine reduce by half—this will take just a minute or two, but it makes the sauce more complex and delicious.

Step 5: Build the Creamy Chili Sauce

Reduce the heat and stir in the heavy cream and Calabrian chili paste. Start with a little chili paste and taste as you go; you can always add more if you’re feeling bold! Let the sauce simmer for two to three minutes, thickening slightly and turning a gorgeous sunset color.

Step 6: Toss Everything Together

Add the drained pappardelle right into the skillet, tossing gently to coat every strand with sauce. Splash in some reserved pasta water a bit at a time until you get that glossy, silky texture. Sprinkle in the Parmesan cheese and season with salt and black pepper to taste.

Step 7: Serve and Enjoy

Pile your i Pappardelle with Beef Sausage & Fennel into warm bowls, and finish with a generous shower of fresh parsley. Serve it piping hot and watch everyone dive in!

How to Serve i Pappardelle with Beef Sausage & Fennel

Garnishes

For the finishing touch, sprinkle extra grated Parmesan and chopped fresh parsley over each bowl. If you want even more fragrance, a little bit of fennel frond or a drizzle of good olive oil goes a long way. These small details elevate the look and flavor of your i Pappardelle with Beef Sausage & Fennel.

Side Dishes

This rich, creamy pasta loves a crisp green salad tossed with lemony vinaigrette to balance its richness. Add a loaf of warm, crusty Italian bread for mopping up every drop of sauce, or pair with roasted vegetables like broccoli or asparagus for extra color and crunch.

Creative Ways to Present

To really make i Pappardelle with Beef Sausage & Fennel special, try serving it in a shallow pasta bowl with a swirl of chili oil and a few fennel fronds on top. Or, for a fun family-style meal, pile the pasta high on a large platter and let everyone help themselves—just like a rustic Italian trattoria.

Make Ahead and Storage

Storing Leftovers

If you have any leftover i Pappardelle with Beef Sausage & Fennel (lucky you!), tuck it into an airtight container and store it in the refrigerator for up to three days. The flavors will deepen as it sits—just be sure to save a bit of extra Parmesan for reheating.

Freezing

While creamy pastas can sometimes separate after freezing, you can freeze this dish if needed. Cool it completely, portion into freezer-safe containers, and store for up to two months. When ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat i Pappardelle with Beef Sausage & Fennel, warm it gently in a skillet over medium-low heat, adding a splash of milk or cream to revive the sauce. Stir occasionally until hot throughout—this keeps your pasta luscious and creamy, not dry or sticky.

FAQs

Can I use a different type Main Course

Absolutely! While beef sausage adds a robust, rich flavor, pork or even a good plant-based sausage will work beautifully in i Pappardelle with Beef Sausage & Fennel. Just adjust the seasoning to your liking.

What if I can’t find Calabrian chili paste?

You can substitute with another chili paste or even a spoonful of crushed red pepper flakes, though the flavor will be slightly different. Calabrian chili paste has a unique, smoky heat that really makes this dish pop, so try to find it if you can!

Is there a way to make this dish lighter?

For a lighter version of i Pappardelle with Beef Sausage & Fennel, you can use half-and-half instead of heavy cream and choose a leaner sausage. You’ll still get plenty of flavor, but with a little less richness.

How spicy is this pasta?

The heat really depends on how much Calabrian chili paste you use. Start with one tablespoon for a gentle warmth, and add more if you’re after a spicier kick. You’re in control!

Can I prepare the sauce ahead of time?

Yes, you can make the sausage, fennel, and cream sauce ahead and store it in the fridge for up to two days. Reheat gently, then toss with freshly cooked pappardelle and a splash of pasta water just before serving for best results.

Final Thoughts

If you’re craving something bold, creamy, and just a little bit spicy, i Pappardelle with Beef Sausage & Fennel is your new go-to comfort dish. It’s easy enough for a weeknight but special enough to share, so roll up your sleeves and give this recipe a try—you’re going to love every single bite!

i Pappardelle with Beef Sausage & Fennel Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel is a rich and spicy Italian pasta dish featuring tender pappardelle noodles tossed in a luscious sauce made from Italian beef sausage, fragrant fennel, garlic, white wine, heavy cream, and fiery Calabrian chili paste. Topped with grated Parmesan cheese and fresh parsley, this flavorful and comforting meal delivers a perfect balance of heat and creaminess, ideal for a satisfying weeknight dinner.

Ingredients

Scale

pasta

12 oz pappardelle pasta

Meat & Protein

1 lb Italian beef sausage (casings removed)

Vegetables & Aromatics

1 medium fennel bulb (thinly sliced)
3 cloves garlic (minced)
1/4 cup chopped fresh parsley (for garnish)

Liquids & Dairy

1 tablespoon olive oil
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese

Seasonings

1–2 tablespoons Calabrian chili paste (to taste)
Salt and black pepper to taste

Others

Reserved pasta water as needed

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the beef sausage, breaking it up with a spoon, and cook until browned and fully cooked through.
Sauté Fennel and Garlic: Add the thinly sliced fennel to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half to concentrate the flavors.
Make the Sauce: Stir in the heavy cream and Calabrian chili paste, adjusting the amount of chili paste to your preferred spice level. Let the sauce simmer for 2 to 3 minutes until it thickens slightly.
Toss Pasta in Sauce: Add the drained pappardelle to the skillet and toss gently to coat with the sauce. Add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
Finish and Serve: Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Serve the pasta hot, garnished with chopped fresh parsley.

Notes

Substitute pork sausage or plant-based sausage if preferred.
For extra richness and a silky finish, add a tablespoon of butter when finishing the sauce.
Calabrian chili paste is quite spicy; start with 1 tablespoon and adjust to taste based on your heat preference.
Reserve pasta water is crucial to achieve the perfect sauce consistency.
This dish pairs wonderfully with a crisp green salad and a glass of dry white wine.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian