Creamy Calabrian chili pappardelle with sausage and fennel
A luscious, creamy Calabrian chili pappardelle with sausage and fennel that balances spice
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Servings 4
Calories 650 kcal
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
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.
- 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.
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