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
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
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 620
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
