1. Home
  2. Recipes
  3. Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Creamy Calabrian Chili Pappardelle with Sausage & Fennel

This Italian-inspired pasta dish combines tender pappardelle with sausage and caramelized fennel in a creamy, spicy sauce made with Calabrian chilies and tomatoes. Perfect for those who love a bit of heat with their pasta.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:31:23 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A bowl of pappardelle pasta topped with meat sauce, grated cheese, and herbs, with additional cheese and garlic in the background. Pin it
A bowl of pappardelle pasta topped with meat sauce, grated cheese, and herbs, with additional cheese and garlic in the background. | zestplate.com

This homemade Creamy Calabrian Chili Pappardelle with Sausage and Fennel is an easy recipe that creates the ultimate cozy pasta dish for fall and winter. Featuring hearty pappardelle noodles tossed in a creamy, spicy tomato sauce infused with the bold flavors of Calabrian chili peppers, fennel, and Italian sausage, this dish is perfect for warming up on a chilly night.

Why You'll Love This Recipe

This dish is a perfect balance of spicy, creamy, and savory flavors. The richness of the sauce clings beautifully to the pappardelle, while the caramelized sausage and fennel add depth. The slight heat from the Calabrian chili peppers gives it a unique twist, making it both comforting and exciting. It's quick to prepare and pairs wonderfully with a green salad and crusty bread for a complete meal.

Ingredients for Calabrian Chili Pappardelle

  • Pappardelle: Wide, flat egg pasta that holds up well to the creamy sauce.
  • Italian sausage: Sweet or spicy, depending on your preference, for a hearty protein.
  • Fennel: Thinly sliced, for a subtle anise flavor and sweetness.
  • Calabrian chili peppers: Chopped, for a spicy, tangy kick.
  • Shallots & garlic: Aromatics to build flavor in the sauce.
  • Butter: Adds richness and helps sauté the fennel and shallots.
  • Tomato paste & purée: For a robust tomato base.
  • Heavy cream: To create a silky, creamy texture.
  • White wine: Adds acidity to balance the richness.
  • Parmesan cheese: Finely grated, to finish the dish with a nutty flavor.
  • Fresh oregano: For a bright, herbal note.
  • Olive oil: For browning the sausage.

How to Make the Sauce

Brown the Sausage
In a high-sided sauté pan, heat olive oil over medium heat. Brown the Italian sausage until caramelized and cooked through, then remove and set aside.
Sauté Aromatics and Fennel
Melt butter in the same pan and add thinly sliced fennel and shallots. Cook until softened and golden, then stir in garlic and Calabrian chili peppers for 1–2 minutes until fragrant.
Build the Sauce
Stir in tomato paste and cook for 2 minutes to deepen its flavor. Deglaze the pan with white wine, scraping up any browned bits, then add tomato purée, heavy cream, and fresh oregano. Simmer until the sauce is rich and smooth.

Combine the Pasta and Sauce

Boil pappardelle in salted water until al dente, reserving 1 cup of pasta water. Add the cooked pasta to the sauce along with a splash of pasta water to help it cling to the noodles. Stir in grated parmesan cheese and the browned sausage, tossing until everything is well-coated in the sauce.

A close-up of a bowl of pappardelle pasta topped with meat sauce and grated cheese, surrounded by a rustic wooden table setting. Pin it
A close-up of a bowl of pappardelle pasta topped with meat sauce and grated cheese, surrounded by a rustic wooden table setting. | zestplate.com

Tips for Perfect Pappardelle

Cook the pasta just shy of al dente, as it will continue cooking in the sauce. Use a good-quality egg pappardelle for the best texture and flavor. If you prefer a milder spice level, reduce the amount of Calabrian chili peppers. For an extra burst of freshness, garnish with additional oregano or freshly chopped parsley.

Serving and Storage

Serve the creamy Calabrian chili pappardelle hot, with a green salad and crusty bread for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or pasta water to refresh the sauce. This dish does not freeze well due to the cream, so enjoy it fresh for the best flavor.

Frequently Asked Questions

→ What are Calabrian chilies?
Calabrian chilies are spicy Italian peppers from the Calabria region. They have a complex flavor that's both spicy and slightly fruity, making them perfect for pasta sauces.
→ Can I substitute the pasta type?
While pappardelle's wide ribbons are ideal for catching this hearty sauce, you could use other wide pasta like fettuccine or tagliatelle. The key is using a pasta that can hold up to the thick sauce.
→ Why save pasta water?
The starchy pasta water helps create a silky sauce that clings to the pasta. It's essential for adjusting the sauce consistency and helping the cheese emulsify into the sauce.
→ What can I substitute for fennel?
If you don't have fennel, you could use celery for crunch or add extra onions. However, fennel adds a unique flavor that complements the sausage beautifully.
→ How spicy is this dish?
The spice level comes mainly from the Calabrian chilies. You can adjust the amount to taste, starting with less and adding more if desired.

Conclusion

This Italian-inspired pasta dish combines tender pappardelle with sausage and caramelized fennel in a creamy, spicy sauce made with Calabrian chilies and tomatoes. Perfect for those who love a bit of heat with their pasta.

Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Wide pappardelle pasta tossed with sausage and fennel in a spicy, creamy tomato sauce featuring Calabrian chilies.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings (1 large pot pasta)

Dietary: ~

Ingredients

01 Olive oil, as needed.
02 1 lb raw mild Italian pork sausage.
03 4 tbsp unsalted butter.
04 1 small onion, diced.
05 2 small fennel bulbs, diced.
06 1 lb egg pappardelle.
07 6 garlic cloves, finely chopped.
08 1/4 cup tomato paste.
09 2 tbsp Calabrian chili peppers.
10 1/2 cup white wine.
11 1 (24 oz) jar tomato purée.
12 1 cup heavy cream.
13 1 tbsp chopped fresh oregano.
14 1/2 cup freshly grated parmesan cheese, plus more for topping.
15 Freshly cracked black pepper, as needed.

Instructions

Step 01

Bring a large pot of heavily salted water to a boil.

Step 02

Heat a 3-quart stainless steel sauté pan over medium-high heat. Once hot, add enough olive oil to coat the bottom. Add the sausage. Use a wooden spoon to break it apart into smaller pieces. Season with a pinch of salt. Cook the sausage until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.

Step 03

Reduce the heat to medium. Add the butter. Once melted, add the onion and fennel. Cook for about 8 minutes until caramelized and tender, stirring often. Season with a good pinch of salt.

Step 04

Drop the pappardelle into the boiling water, stir well, and cook to 'al dente' according to the bag's instructions.

Step 05

To the onions and fennel, add the garlic. Cook for 30 seconds. Stir in the tomato paste and calabrian chili paste, and cook for another minute or so. Pour in the white wine. Allow the wine to simmer for 2 minutes.

Step 06

Add the tomato purée, heavy cream, oregano, and browned sausage. Retrieve 1 cup (plus a little extra on the side if needed) of starchy pasta water and add it to the sauce. Stir well to combine. Bring the sauce to a bubble, reduce the heat to medium-low, and simmer for about 5 minutes, stirring occasionally.

Step 07

Drain the pasta and add it right back to the large pot. Pour in the sauce and toss to combine. Gradually add the parmesan cheese, stirring until it melts and the sauce clings to the pasta.

Step 08

Season with salt to taste. Plate the pasta with freshly cracked black pepper and more parmesan over top.

Notes

  1. Add more pasta water if sauce is too thick, or reduce if too thin.

Tools You'll Need

  • Large pot.
  • 3-quart stainless steel sauté pan.
  • Wooden spoon.
  • Slotted spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~