If you’re craving a pasta dish that’s bold, creamy, and packed with layers of flavor, this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is calling your name. Imagine wide ribbons of pappardelle coated in a luxuriously creamy sauce, spiked with the perfect amount of heat from Calabrian chilis. The sausage brings savory depth, while fennel adds a subtle sweetness that balances everything beautifully. It’s rich, comforting, and just a little spicy—the kind of meal that makes you close your eyes after the first bite.
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Why You’ll Love Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Rich & Creamy: A velvety sauce that clings perfectly to every strand of pasta.
Perfectly Spicy: Calabrian chilis add just the right amount of heat without overpowering.
Savory & Sweet Balance: Sausage and fennel create an irresistible combination.
Restaurant-Worthy: Feels gourmet but is simple enough to make at home.
Great for Date Night: Impressive yet easy to prepare—perfect for a special dinner.
Ingredients in Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Pappardelle Pasta: Wide, ribbon-like noodles that soak up the sauce beautifully.
Italian Sausage: Spicy or mild, depending on your heat preference.
Calabrian Chilis: These little gems bring a smoky, slightly fruity heat.
Fennel Bulb: Adds a mild sweetness and slight crunch to balance the spice.
Garlic & Shallots: Aromatic and flavorful, the base of a great sauce.
Heavy Cream: Makes the sauce rich and indulgent.
Parmesan Cheese: Melts into the sauce for a salty, nutty finish.
White Wine: Adds depth and a hint of acidity to balance the creaminess.
Olive Oil & Butter: For sautéing and adding extra richness.
Salt & Black Pepper: Enhances all the flavors.
Fresh Parsley: A bright, fresh garnish for the final touch.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Pasta: Boil pappardelle in salted water until al dente. Reserve some pasta water before draining.
Sauté the Sausage: In a large skillet, cook sausage until browned and crispy. Remove and set aside.
Cook the Fennel & Aromatics: In the same skillet, sauté fennel, shallots, and garlic in olive oil and butter until softened.
Add the Heat: Stir in Calabrian chilis, letting their flavor infuse the mixture.
Deglaze with Wine: Pour in white wine, scraping up any browned bits for extra flavor. Let it reduce slightly.
Make it Creamy: Stir in heavy cream and Parmesan, letting everything meld into a silky sauce.
Combine Everything: Add the cooked pasta and sausage back into the skillet, tossing to coat. Use reserved pasta water to adjust the sauce consistency if needed.
Serve & Enjoy: Garnish with fresh parsley and extra Parmesan before serving.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
With Garlic Bread: The perfect way to soak up any extra sauce.
Paired with a Crisp Salad: A fresh arugula or Caesar salad balances the richness.
With a Glass of Wine: A dry white or light red pairs beautifully.
Topped with Extra Cheese: Because more Parmesan is always a good idea.
Family-Style: Serve in a big bowl for an inviting, shareable meal.
Additional Tips
Adjust the Heat: Use more or fewer Calabrian chilis to control the spice level.
Swap the Pasta: Try tagliatelle or fettuccine if you can’t find pappardelle.
Make it Lighter: Use half-and-half instead of heavy cream for a slightly lighter sauce.
Storage Tips: Store leftovers in an airtight container and reheat gently with a splash of water or cream.
Extra Flavor: Add a squeeze of lemon juice for brightness before serving.
FAQ Section
Q1: Can I use ground sausage instead of links?
A1: Yes! Just remove the casings or buy pre-ground Italian sausage.
Q2: What can I substitute for Calabrian chilis?
A2: Try red pepper flakes or a spoonful of harissa for a similar heat.
Q3: Can I make this ahead of time?
A3: The sauce can be made in advance and reheated before tossing with pasta.
Q4: How do I store leftovers?
A4: Keep in an airtight container in the fridge for up to 3 days.
Q5: Can I freeze this dish?
A5: The sauce freezes well, but the pasta may become too soft after thawing.
Q6: What’s the best way to reheat?
A6: Warm on low heat with a splash of cream or pasta water to restore the sauce.
Q7: Can I make this dairy-free?
A7: Use coconut cream instead of heavy cream and a dairy-free Parmesan alternative.
Q8: What protein can I use instead of sausage?
A8: Try chicken, shrimp, or even mushrooms for a vegetarian version.
Q9: How can I make this gluten-free?
A9: Use gluten-free pasta and check labels on other ingredients.
Q10: Can I add vegetables?
A10: Yes! Spinach, cherry tomatoes, or roasted red peppers would be great additions.
Final Thoughts
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is the perfect balance of spice, creaminess, and savory depth. It’s an easy yet impressive dish that feels like something straight out of an Italian trattoria. Whether you’re making it for a cozy dinner at home or a special occasion, this pasta is guaranteed to wow. One bite, and you’ll be hooked!
Print
Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This rich and spicy pappardelle is tossed in a creamy tomato sauce infused with Calabrian chili peppers, Italian sausage, and fennel for a perfect balance of heat and flavor. A comforting, restaurant-quality pasta dish that’s easy to make at home!
Ingredients
- Olive oil, as needed
- 1 lb mild Italian pork sausage
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 small fennel bulbs, diced
- 1 lb pappardelle pasta
- 6 garlic cloves, finely chopped
- 1/4 cup tomato paste
- 2 tbsp Calabrian chili peppers (or to taste)
- 1/2 cup white wine
- 1 (24 oz) jar tomato purée
- 1 cup heavy cream
- 1 tbsp fresh oregano, chopped
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- Salt & freshly cracked black pepper, to taste
Instructions
-
Boil the Pasta Water:
- Bring a large pot of salted water to a boil.
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Cook the Sausage:
- Heat a large sauté pan over medium-high heat. Add enough olive oil to coat the bottom.
- Add the sausage, breaking it into smaller pieces. Season with salt and cook for 5 minutes, until browned.
- Transfer to a plate and set aside.
-
Sauté the Vegetables:
- Reduce heat to medium, add butter, and let it melt.
- Stir in onion and fennel, season with salt, and cook for 8 minutes, stirring often, until caramelized.
-
Cook the Pasta:
- Drop the pappardelle into the boiling water, stir well, and cook to “al dente” according to package instructions.
-
Make the Sauce:
- Add garlic to the pan and cook for 30 seconds.
- Stir in tomato paste and Calabrian chili paste, cooking for another minute.
- Pour in white wine and let it simmer for 2 minutes.
- Add tomato purée, heavy cream, oregano, and browned sausage.
- Retrieve 1 cup of starchy pasta water, add to the sauce, and stir.
- Simmer over medium-low heat for 5 minutes, stirring occasionally.
-
Combine Everything:
- Drain the pasta and return it to the pot.
- Pour in the sauce and toss to coat.
- Stir in parmesan cheese until melted and combined.
- Adjust sauce consistency with extra pasta water if needed.
-
Serve:
- Taste and season with salt and black pepper as needed.
- Plate the pasta and garnish with more parmesan cheese.
Notes
- Adjust the Calabrian chili for your spice preference.
- Swap Italian sausage for chicken sausage or plant-based alternatives.
- Leftovers can be stored for 3-4 days in the fridge.
Nutrition
- Serving Size: 1 portion
- Calories: 600 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 35 g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg