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Creamy Calabrian Chili Pappardelle with Sausage & Fennel

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
Cook Time 25 minutes
Cuisine Italian
Servings 4
Calories 650 kcal

Equipment

  • Large deep skillet

Ingredients
  

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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