Description
Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a luxurious pasta dish that beautifully balances spice, creaminess, and savory flavors.
Wide ribbons of pappardelle are coated in a velvety sauce made with heavy cream, parmesan cheese, and the subtle heat of Calabrian chili paste. Sweet Italian sausage, cooked to golden perfection, pairs seamlessly with sautéed fennel, offering a delicate licorice-like flavor that complements the spice. Garlic and shallots add depth, while a splash of white wine enhances the sauce with acidity and complexity.
Finished with a sprinkle of freshly grated parmesan, chopped parsley, and a drizzle of olive oil, this dish is both comforting and sophisticated. Perfect for an elegant dinner or a cozy night in, this pappardelle recipe promises to be a standout on your table. Serve it with crusty bread or a simple green salad for a complete and satisfying meal.
Ingredients
Here’s what you’ll need to make this flavorful Creamy Calabrian Chili Pappardelle with Sausage & Fennel:
- 12 oz pappardelle pasta (or any pasta of your choice)
- 1 lb halal Italian sausage (ground or sausage links, casing removed if using links)
- 1 tablespoon olive oil
- 1 medium fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons Calabrian chili paste or finely chopped Calabrian chilis (adjust for heat preference)
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (for garnish)
- Salt and pepper to taste
- Red pepper flakes (optional for extra heat)
Ingredient Highlights
- Calabrian Chili Paste: This paste is the secret to giving the dish its signature spicy and tangy flavor. Calabrian chilis add a depth of heat and flavor that will leave you craving more.
- Fennel: Fennel adds a slight licorice flavor and a mild sweetness, perfectly balancing the spice from the chili peppers and the richness of the sausage.
- Halal Italian Sausage: By using halal sausage, the dish becomes suitable for everyone while still maintaining that authentic Italian sausage flavor.
- Heavy Cream: The heavy cream creates a luxurious, velvety sauce that beautifully coats the pasta and harmonizes the spicy and savory flavors.
- Parmesan Cheese: A sprinkle of Parmesan adds a final layer of savory richness that enhances the creamy sauce and complements the other ingredients.
Instructions
Step-by-Step Instructions
Follow these simple steps to create the perfect Creamy Calabrian Chili Pappardelle with Sausage & Fennel:
Prepare the Pasta and Sauce Base:
- Cook the Pappardelle: Bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water to help with the sauce if needed.
- Cook the Sausage: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the halal sausage and cook, breaking it up into small pieces, until browned and cooked through. Remove the sausage from the pan and set aside.
- Sauté the Fennel and Garlic: In the same skillet, add the sliced fennel and cook for 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Calabrian Chili Paste: Stir in the Calabrian chili paste (or chopped chilis) to the fennel and garlic mixture. Cook for 1-2 minutes to let the chili flavors bloom. Adjust the amount of chili paste to suit your spice preference.
Make the Creamy Sauce:
- Add the Cream and Broth: Pour in the heavy cream and chicken (or vegetable) broth into the skillet, stirring to combine. Bring the mixture to a simmer and let it cook for 3-5 minutes, allowing the sauce to thicken slightly.
- Add the Parmesan Cheese: Stir in the grated Parmesan cheese and continue to cook the sauce for another 2-3 minutes, allowing the cheese to melt and the sauce to become creamy and smooth. Season with salt and pepper to taste.
Combine the Pasta and Sauce:
- Combine the Pasta with the Sauce: Add the cooked pappardelle pasta to the skillet with the creamy sauce. Toss gently to coat the pasta in the sauce, adding a bit of reserved pasta water if the sauce needs to be thinned.
- Add the Sausage Back In: Stir the cooked sausage back into the skillet, ensuring the sausage is evenly distributed throughout the pasta and sauce.
Serve and Garnish:
- Plate the Dish: Divide the creamy Calabrian chili pappardelle among plates, making sure to get a generous portion of sausage, fennel, and sauce with each serving.
- Garnish: Sprinkle fresh chopped basil on top for a burst of color and freshness. You can also add more Parmesan cheese and red pepper flakes for an extra kick of heat, if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
- Calories: 600-700 kcal
- Fat: 28g
- Carbohydrates: 80g
- Protein: 30g