Craving a bowl of cozy, flavor-packed pasta that feels like a warm Italian hug? You’re going to fall in love with Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel. This dish is a gorgeous celebration of spice, creaminess, and the subtle sweetness of fennel, woven together by silky ribbons of pappardelle. Imagine hearty beef sausage, that signature kick from Calabrian chili paste, and a fabulously creamy sauce—this is comfort food that still feels positively special.
Ingredients You’ll Need
You’ll be amazed how just a handful of thoughtfully chosen ingredients can deliver such layers of flavor and texture. Each component plays a starring role, whether in adding gentle heat, velvety creaminess, or irresistible savory depth.
- Pappardelle Pasta: These luxurious wide noodles soak up every drop of that creamy sauce—don’t be tempted to swap for something thinner!
- Olive Oil: Just a tablespoon to gently cook everything and boost the sauce’s silkiness.
- Beef Sausage (casings removed): Choose a sausage you love; it brings robust flavor and hearty texture.
- Fennel Bulb (thinly sliced): Adds delicate sweetness and a fresh crunch that perfectly balances the richness.
- Garlic (minced): Provides a lovely aromatic base—fresh is best for maximum flavor.
- Calabrian Chili Paste: The hero of this dish, lending gentle heat and a gorgeous pop of color; adjust to your spice preference.
- Dry White Wine: Deglazes the skillet, lifting all those delicious browned bits for more complexity.
- Heavy Cream: For that dreamy, luscious sauce that clings to every noodle.
- Grated Parmesan Cheese: Adds umami, depth, and a hint of nutty sharpness at the end.
- Salt and Black Pepper: Season carefully, tasting as you go for a perfectly balanced finish.
- Chopped Fennel Fronds or Parsley (for garnish): Just a sprinkle makes the whole dish sing with brightness.
How to Make Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel
Step 1: Cook the Pappardelle
Bring a large pot of salted water to a boil and cook the pappardelle until just al dente according to package directions. Reserve about half a cup of the pasta water before draining—the starchy liquid is your secret weapon for the perfect sauce texture later. Set the noodles aside; they’ll be ready and waiting to soak up all those incredible flavors.
Step 2: Brown the Sausage
Heat your olive oil in a roomy skillet over medium heat. Add the beef sausage (make sure the casings are removed) and break it up with a wooden spoon as it cooks. You’re looking for deliciously browned, crispy edges and a savory aroma that fills your kitchen—this takes about 6 to 8 minutes.
Step 3: Sauté the Fennel
Toss in the thinly sliced fennel and sauté for 3 to 4 minutes. The fennel will soften a bit and become beautifully fragrant, adding that subtle, sweet note which balances beautifully with the spicy and creamy elements.
Step 4: Add the Aromatics and Chili Paste
Next, stir in the minced garlic and let it cook for just a minute—keep an eye on it so it doesn’t brown. Then comes the magic: Calabrian chili paste! This is what gives Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel its unmistakable glow and gentle heat. Stir well so that the sausage, fennel, and chili get to know each other.
Step 5: Deglaze and Create the Sauce
Pour in the dry white wine to deglaze the skillet, scraping up any rich, caramelized bits from the bottom. Let it bubble away for 2 to 3 minutes to mellow out. Then, lower the heat and swirl in the heavy cream. Simmer everything together for another 3 to 5 minutes until the sauce thickens slightly into that irresistible, creamy texture.
Step 6: Finish with Cheese and Seasoning
Stir in the grated Parmesan cheese until it melts right into the sauce. Taste, then season with salt and plenty of black pepper to amp up all the flavors. If the sauce feels too thick, add a splash of the reserved pasta water.
Step 7: Toss It All Together
Add the cooked pappardelle into the skillet, tossing gently to coat every ribbon with sauce. If you need to loosen things up, gradually add more reserved pasta water until the sauce hugs the noodles just right. And voilà —you’ve just created Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel!
How to Serve Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel
Garnishes
Sprinkle just-chopped fennel fronds or fresh parsley over the top before serving. They add both a pop of color and a refreshing finish that lifts every forkful of the pasta—plus, any extra Parmesan is always a welcome addition!
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed simply with olive oil and lemon, or some crusty bread for mopping up every last bit of that glorious sauce. Roasted broccoli or asparagus also make a fantastic side, offering balance to the dish’s rich flavors.
Creative Ways to Present
Try serving Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel in shallow pasta bowls to show off the ribbons of noodles and vibrant sauce. For a special dinner, set out individual portions twirled into nests and finish with extra chili oil for color and heat. Or, go family-style: bring the skillet straight to the table for everyone to dig in!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), quickly cool and store Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel in an airtight container in the refrigerator. It’ll keep well for up to three days, staying creamy and flavorful.
Freezing
For longer storage, you can freeze this pasta in single-serving containers for up to a month. Just know that the creamy sauce may separate slightly when thawed, but a good stir during reheating will have it right back to delicious form.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat, splashing in a tablespoon or two of milk or cream to revive the sauce’s silkiness. You can also microwave in short bursts, stirring between each interval. Finish with fresh herbs and a shower of Parmesan before serving.
FAQs
Can I substitute the beef sausage with another type Main Course
Absolutely! Italian sausage, pork sausage, ground chicken, or even vegetarian crumbles work well. Just make sure to adjust seasoning and cook times as needed, but the soul of Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel will shine through no matter your choice.
Is there a dairy-free alternative for the cream?
Certainly! Coconut cream or unsweetened cashew cream make excellent substitutes for heavy cream. The sauce will still turn out rich and luscious, and the Calabrian chili paste is robust enough to stand up to dairy-free options.
What can I use if I can’t find Calabrian chili paste?
If Calabrian chili paste isn’t available, try a mix of crushed red pepper flakes and a dash of tomato paste, or use another mild chili paste you enjoy. The goal is that balanced, gentle heat that makes the Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel so memorable.
How can I make this dish less spicy for kids or spice-sensitive guests?
Simply reduce the amount of Calabrian chili paste in the sauce, or even serve it on the side. You’ll still enjoy all the savory, creamy notes, with just a subtle whisper of heat.
Can I make this ahead for a dinner party?
Definitely! Prepare the sauce (up to adding the cream and Parmesan) ahead of time, then gently reheat and toss with freshly cooked pappardelle right before serving. That way, your guests can enjoy the freshest, silkiest Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel.
Final Thoughts
I hope you give this Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel a try soon. Every bite is a happy balance of heat, richness, and freshness—it’s the kind of meal that invites smiles around the table. Let this recipe transport you to your favorite cozy trattoria, right in your own kitchen!
Print
Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a rich and flavorful pasta dish with this Creamy Calabrian Chili Pappardelle featuring savory beef sausage, aromatic fennel, and a touch of heat from Calabrian chili paste. This creamy and indulgent pasta is a perfect balance of spicy, creamy, and satisfying flavors.
Ingredients
Pappardelle Pasta:
- 12 oz pappardelle pasta
Sauce:
- 1 tablespoon olive oil
- 1 pound beef sausage (casings removed)
- 1 small fennel bulb (thinly sliced)
- 3 cloves garlic (minced)
- 2 tablespoons Calabrian chili paste (adjust to taste)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fennel fronds or parsley for garnish
Instructions
- Cook the Pappardelle: Boil pappardelle until al dente, reserve pasta water, drain, and set aside.
- Sear Sausage and Fennel: In a skillet, cook beef sausage until browned. Add fennel, cook until softened, then add garlic.
- Prepare the Sauce: Stir in Calabrian chili paste, deglaze with white wine, simmer, add cream, and cook until slightly thickened. Mix in Parmesan, season with salt and pepper.
- Combine and Serve: Toss cooked pappardelle in the sauce, adding reserved pasta water if needed. Garnish with fennel fronds or parsley.
Notes
- For a milder dish, adjust Calabrian chili paste to taste.
- Italian or pork sausage can be used as alternatives.
- Pair with crusty bread and a light salad for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 4g
- Sodium: 690mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 115mg
