Creamy Calabrian Chili Pappardelle with Sausage & Fennel

A luscious, creamy Calabrian chili pappardelle with sausage and fennel that balances spice

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Introduction

The first time I made creamy Calabrian chili pappardelle with sausage & fennel, my kitchen filled with an aroma that transported me straight to southern Italy. There’s something magical about how the spicy Calabrian chilies meld with the rich cream, coating each ribbon of pappardelle pasta in a sauce that’s simultaneously fiery and soothing. The Italian sausage adds depth while the fennel brings a subtle anise-like sweetness that balances everything perfectly. I’ve spent years perfecting this creamy Calabrian chili pappardelle recipe, and I’m thrilled to finally share my secrets for creating this unforgettable dish that will have everyone at your table reaching for seconds.

Why You’ll Love This Creamy Calabrian Chili Pappardelle

If you’ve ever struggled to find the perfect balance between spicy and creamy in a pasta dish, this creamy Calabrian chili pappardelle with sausage and fennel solves that challenge beautifully. I remember serving this at a dinner party where one guest claimed to dislike spicy food and another avoided cream sauces – yet both went back for seconds! The beauty of this recipe lies in how customizable it is; you can dial the heat up or down depending on your preference while still maintaining that distinctive Calabrian flavor.

When my Italian grandmother first watched me making this fusion of traditional and modern Italian cooking, she raised an eyebrow skeptically. But after one bite of the creamy Calabrian chili pappardelle, she nodded approvingly and said, “This isn’t exactly how my mother made pasta, but it honors the spirit of our cooking.” That’s exactly what I aim for – respecting tradition while embracing innovation.

This dish also solves the weeknight dinner dilemma – it’s impressive enough for special occasions yet simple enough for a Tuesday night when you need something comforting after a long day. The wide pappardelle noodles create perfect pockets to catch the flavorful sauce, ensuring every bite delivers a perfect balance of pasta, cream, spice, and savory sausage.

Ingredients for Creamy Calabrian Chili Pappardelle

For the Pasta and Base

• 1 pound fresh pappardelle pasta: The wide, flat ribbons are crucial for this dish as they provide maximum surface area for the sauce to cling to. If you can’t find fresh, dried works too, though the texture won’t be quite as silky. For a gluten-free option, rice-based pappardelle is the best substitute.
• 2 tablespoons extra virgin olive oil: Use a good quality Italian olive oil for authentic flavor. The fruity notes will form the foundation of your sauce.
• 1 tablespoon unsalted butter: The combination of oil and butter provides the perfect fat base – the oil brings flavor while the butter adds richness without burning.

For the Flavor Base

• 1 pound Italian sausage (casings removed): I prefer a mixture of sweet and hot Italian sausage for balanced flavor, but you can adjust based on your heat preference. For a lighter version, turkey sausage works surprisingly well.
• 1 large fennel bulb, thinly sliced: Fennel is non-negotiable in this recipe – its subtle anise flavor is what makes this dish unique. Save the fronds for garnish! If you’re not a fennel fan, you can start with a smaller amount, but I encourage you to include it.
• 1 medium yellow onion, finely diced: Yellow onions provide the perfect sweet base note. Red onions can work in a pinch but will alter the final color of your sauce.
• 4 cloves garlic, minced: Fresh garlic is essential – the pre-minced variety lacks the aromatic qualities needed here. For a milder garlic flavor, try roasting the cloves first.

For the Sauce

• 3-4 tablespoons Calabrian chili paste: This is the star ingredient of creamy Calabrian chili pappardelle. These vibrant red peppers from southern Italy deliver a distinctive fruity heat that can’t be replicated. If you can’t find it, substitute with 2 tablespoons of crushed red pepper flakes mixed with 1 tablespoon of tomato paste, though the flavor profile will be different.
• 1 cup dry white wine: Use something you’d drink – a Pinot Grigio or Sauvignon Blanc works beautifully. For an alcohol-free version, substitute with chicken stock and a splash of white wine vinegar.
• 1 cup heavy cream: This creates the luscious texture that defines the dish. For a lighter version, you can substitute half-and-half, though the sauce won’t be quite as rich.
• ½ cup pasta cooking water (reserved): The starchy water is the secret to silky sauce that clings to pasta perfectly.
• ¾ cup freshly grated Pecorino Romano: The sharp, salty character of Pecorino stands up well to the spice. Parmesan is an acceptable substitute but lacks the distinctive tang.

For Finishing

• Zest of one lemon: The bright citrus notes cut through the richness and balance the heat.
• 2 tablespoons fresh lemon juice: Adds brightness to the finished dish.
• Fresh basil leaves, torn: For a fresh, aromatic finish.
• Salt and freshly ground black pepper: Always season to taste – the amount will depend on the saltiness of your sausage and cheese.

How to Make Creamy Calabrian Chili Pappardelle with Sausage and Fennel

Step 1: Prepare Your Ingredients

1. Bring a large pot of water to a boil for your pappardelle. Add a generous amount of salt – the water should taste like the sea.
2. While waiting for the water to boil, prep all your ingredients. Having everything ready will make the cooking process much smoother, as this dish comes together quickly once you start.
3. Slice your fennel bulb thinly – I recommend using a mandoline if you have one for consistent, thin slices. Set aside some of the feathery fronds for garnish.

Step 2: Create the Flavor Base

1. Heat olive oil and butter in a large, deep skillet over medium heat until the butter stops foaming.
2. Add the Italian sausage, breaking it apart with a wooden spoon into bite-sized pieces. Cook until nicely browned and no longer pink, about 5-7 minutes. The caramelization on the sausage will add depth to your creamy Calabrian chili pappardelle sauce.
3. Add the sliced fennel and diced onion to the pan with the sausage. Cook until they begin to soften and turn translucent, about 4-5 minutes. You’ll know they’re ready when the fennel loses its raw crunch but still maintains some texture.
4. Add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic, as it will turn bitter.

Step 3: Build the Sauce

1. Add the Calabrian chili paste to the pan, stirring to coat the sausage and vegetables. Cook for 1-2 minutes to bloom the flavors in the oil. You’ll notice the aroma shifting to become more complex and spicy.
2. Pour in the white wine, using it to deglaze the pan by scraping up any browned bits from the bottom with your wooden spoon. These bits are full of flavor! Let the wine reduce by half, about 3-4 minutes.
3. Meanwhile, cook the pappardelle in the boiling water until al dente, about 1 minute less than the package directions. Remember that the pasta will continue cooking slightly in the sauce. Before draining, reserve 1 cup of the starchy pasta water.
4. Once the wine has reduced, lower the heat to medium-low and add the heavy cream to the pan. Stir to combine and let it simmer gently for 2-3 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still remain pourable.

Step 4: Combine and Finish

1. Drain the al dente pappardelle and add it directly to the sauce in the skillet. Using tongs, gently toss the pasta in the sauce, allowing each strand to get evenly coated.
2. Add about ¼ cup of the reserved pasta water and most of the Pecorino Romano cheese (save some for garnish). Continue tossing until the sauce becomes glossy and clings to the pasta. Add more pasta water as needed if the sauce seems too thick.
3. Add the lemon zest and juice, tossing once more to incorporate. The citrus will brighten the creamy Calabrian chili pappardelle and balance the richness.
4. Taste and adjust seasonings with salt and pepper as needed. Remember that the cheese and sausage both contribute saltiness.
5. Just before serving, tear fresh basil leaves over the dish and sprinkle with the remaining Pecorino Romano and reserved fennel fronds.
6. Serve immediately in warmed bowls. The contrast between the hot pasta and the cool serving dish can impact the eating experience significantly.

Variations of Creamy Calabrian Chili Pappardelle

Seafood Calabrian Chili Pappardelle

Replace the sausage with 1 pound of mixed seafood (shrimp, scallops, and calamari work beautifully). Add the seafood after the fennel has softened and cook just until opaque before proceeding with the sauce. The sweetness of the seafood creates a delightful contrast with the spicy Calabrian chilies.

Vegetarian Calabrian Chili Pappardelle

Substitute the sausage with 8 ounces of sautéed mushrooms (a mix of cremini and shiitake) and 1 cup of roasted cauliflower florets. The mushrooms provide umami depth while the cauliflower adds substance. Use vegetable broth instead of pasta water for extra flavor.

Spring Calabrian Chili Pappardelle

Add 1 cup of fresh green peas and 1/2 cup of chopped asparagus in the last minute of cooking the pasta. Finish with fresh mint instead of basil. This variation highlights seasonal spring vegetables while maintaining the creamy, spicy backbone of the original recipe.

Smoked Calabrian Chili Pappardelle

Add 1/2 teaspoon of smoked paprika along with the Calabrian chili paste and substitute smoked mozzarella for half of the Pecorino. This adds a wonderful smoky dimension that complements the heat beautifully.

Calabrian Chili Pappardelle Bake

After combining the pasta and sauce, transfer to a baking dish, top with additional cheese and breadcrumbs, and bake at 400°F for 15-20 minutes until golden and bubbling. This creates a wonderful textural contrast between the crispy top and creamy interior.

Creamy Calabrian chili pappardelle with sausage and fennel

A luscious, creamy Calabrian chili pappardelle with sausage and fennel that balances spice

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cuisine Italian

Servings 4

Calories 650 kcal

Equipment

• Large deep skillet

Ingredients

  

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For the Pasta and Base:

• 1 pound fresh pappardelle pasta
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter

For the Flavor Base:

• 1 pound Italian sausage casings removed
• 1 large fennel bulb thinly sliced
• 1 medium yellow onion finely diced
• 4 cloves garlic minced

For the Sauce:

• 3-4 tablespoons Calabrian chili paste
• 1 cup dry white wine
• 1 cup heavy cream
• ½ cup pasta cooking water reserved
• ¾ cup freshly grated Pecorino Romano

For Finishing:

• Zest of one lemon
• 2 tablespoons fresh lemon juice
• Fresh basil leaves torn
• Salt and freshly ground black pepper

Instructions

 

Step 1: Prepare Your Ingredients

• Bring a large pot of salted water to a boil for the pappardelle.
• Prep all ingredients: slice fennel, dice onion, mince garlic, and measure out the chili paste, cream, and wine.

Step 2: Create the Flavor Base

• Heat olive oil and butter in a deep skillet over medium heat.
• Add Italian sausage, breaking it apart as it cooks for 5-7 minutes until browned.
• Stir in sliced fennel and onion, cooking until softened (4-5 minutes).
• Add minced garlic, cooking for 30 seconds until fragrant.

Step 3: Build the Sauce

• Stir in Calabrian chili paste, cooking for 1-2 minutes.
• Deglaze the pan with white wine, scraping up browned bits, and let it reduce by half.
• Meanwhile, cook pappardelle until al dente, reserving ½ cup pasta water before draining.
• Lower heat, add heavy cream to the skillet, and let it simmer for 2-3 minutes.

Step 4: Combine and Finish

• Toss drained pasta into the skillet, adding reserved pasta water and Pecorino Romano. Stir until glossy.
• Add lemon zest and juice, adjusting salt and pepper to taste.
• Garnish with torn basil and extra Pecorino Romano. Serve immediately.

Notes

• Variations: Try with seafood, mushrooms, or even a baked version.
• Spice Level: Adjust chili paste (reduce for mild, increase for extra heat).
• Storage: Keep sauce separate if making ahead.
• Reheating: Add a splash of cream or water when reheating to maintain sauce consistency.
• Dairy-Free Option: Use coconut milk instead of heavy cream and a dairy-free cheese alternative.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 65gProtein: 30gFat: 30gFiber: 5g

Keyword Creamy Calabrian Chili Pappardelle, easy pasta dinner, Italian pasta recipe, sausage and fennel pasta, spicy Italian food, spicy pasta

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Frequently Asked Questions About Creamy Calabrian Chili Pappardelle

Can I make creamy Calabrian chili pappardelle ahead of time?

You can prepare the sauce up to 2 days in advance, storing it in an airtight container in the refrigerator. When ready to serve, reheat the sauce gently on the stovetop, adding a splash of cream or pasta water if needed to maintain the proper consistency. Cook the pasta fresh and combine just before serving for best results. The flavors actually develop beautifully over time, making this a great prepare-ahead option.

How spicy is this dish, and how can I adjust the heat level?

The spice level is moderate as written, with a building heat that doesn’t overwhelm the other flavors. For a milder version, reduce the Calabrian chili paste to 1-2 tablespoons and remove the seeds if your paste contains them. For extra heat, increase to 5 tablespoons or add a pinch of cayenne pepper. Remember that the cream helps temper the spice, creating a balanced dish.

What can I substitute for pappardelle pasta?

While the wide ribbons of pappardelle are ideal for catching the creamy sauce, you can substitute other pasta shapes. Fettuccine works well, as does tagliatelle. In a pinch, rigatoni or penne can work too, though the eating experience will be different. The key is choosing a pasta with enough surface area or ridges to hold the delicious sauce.

How do I store and reheat leftovers?

Store leftover creamy Calabrian chili pappardelle in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or water and warm gently in a skillet over medium-low heat, stirring occasionally. Avoid microwaving if possible, as it can break the sauce and overcook the pasta. A fresh grating of Pecorino and some torn basil will refresh the reheated dish beautifully.

Can I freeze this pasta dish?

While you can freeze the sauce alone, I don’t recommend freezing the complete dish as the pasta texture will suffer and the cream sauce may separate upon thawing. If you must freeze, do so without the pasta and then make fresh pasta when reheating the sauce.

Is there a dairy-free version of this recipe?

Yes! Substitute the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative such as a cashew-based cheese. The coconut milk adds a subtle sweetness that works surprisingly well with the spicy Calabrian chilies, creating a different but equally delicious version of the dish.

A Final Note on Creamy Calabrian Chili Pappardelle

There’s something profoundly satisfying about watching someone take their first bite of my creamy Calabrian chili pappardelle with sausage and fennel. I’ve seen the moment countless times – the initial surprise at the heat, followed by appreciation for how the cream mellows it, and finally, pure enjoyment as all the flavors come together in perfect harmony.

This dish represents what I love most about cooking – the balance between honoring tradition and embracing innovation. The Calabrian chilies have been cultivated in southern Italy for centuries, but combining them with cream and fennel creates something new and exciting. When my Italian-American family first tasted this dish, it sparked a lively debate about authenticity versus creativity that lasted well into the night, with empty plates as the only evidence that regardless of culinary philosophy, good food brings people together.

I encourage you to make this creamy Calabrian chili pappardelle your own. Perhaps you’ll adjust the heat to suit your family’s preferences, or maybe you’ll experiment with one of the variations. Whatever you do, take a moment to appreciate the centuries of culinary tradition that influenced this dish, even as you create new memories around your own table.

When the conversation quiets as everyone focuses on their plates, when you see someone sopping up the last bit of sauce with a piece of bread, you’ll know you’ve created something truly special with this creamy Calabrian chili pappardelle with sausage and fennel. And isn’t that what cooking is all about?