Rich, spicy, and utterly comforting, this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is the ultimate Italian-inspired pasta dish that brings bold flavors to your plate in under an hour. Thick ribbons of pappardelle cradle a savory sausage ragu, mellowed with cream and sparked with a hit of Calabrian chili paste. It’s the kind of meal that feels like a warm hug, perfect for cozy nights or impressive dinner dates.

The sweetness of fennel complements the spice of the chili, while the sausage adds hearty depth. Finished with a blanket of freshly grated Parmesan and delicate fennel fronds, this dish is as stunning to serve as it is satisfying to eat. Whether you’re craving something indulgent or need a new pasta night favorite, this creamy, spicy bowl has you covered.

Why You’ll Love This Creamy Calabrian Chili Pappardelle with Sausage & Fennel

This dish hits all the right notes: creamy, spicy, savory, and fresh. The Calabrian chili paste brings a unique, fruity heat that sets this pasta apart from classic red sauces. The addition of fennel offers a subtle anise flavor, balancing the richness of the sausage and cream.

It’s an easy yet elevated recipe, perfect for both weekday meals and entertaining. Plus, it’s customizable—you can adjust the spice level or swap the sausage for a vegetarian option like mushrooms or lentils.

Preparation Phase & Tools to Use

To get this dish on the table seamlessly, here’s what you’ll need in your kitchen:

Large Skillet or Sauté Pan: Essential for browning sausage and building the sauce. A wide pan ensures even cooking and reduces splatter.
Large Pot: For boiling the pappardelle pasta. A generous pot allows pasta to cook evenly without sticking.
Wooden Spoon or Silicone Spatula: Ideal for breaking up sausage and stirring the sauce gently.
Fine Grater or Microplane: For freshly grating Parmesan, which melts beautifully into the sauce.
Tongs: Helpful for transferring pasta directly into the sauce, preserving some of the starchy cooking water for a silkier finish.

Set yourself up for success by prepping ingredients ahead of time—chopping fennel, measuring cream and chili paste, and getting your pasta water boiling early.

Ingredients for the Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Pappardelle Pasta: Wide, flat noodles that hold the creamy sauce beautifully.
Italian Sausage (mild or spicy): Adds meaty richness and bold, savory flavor.
Fennel Bulb: Brings a sweet, lightly licorice taste that balances the heat.
Calabrian Chili Paste: The star ingredient for that smoky, fruity heat.
Heavy Cream: Provides the luscious texture that makes the sauce irresistibly smooth.
Garlic Cloves: A flavorful base note that enhances the sausage.
Olive Oil: For sautéing and adding depth.
Salt & Pepper: To season and bring all the flavors into harmony.
Parmesan Cheese: Freshly grated for umami and creamy saltiness.
Fennel Fronds (optional): A lovely, fresh garnish that highlights the fennel in the dish.

How To Make the Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Step 1: Brown the Sausage

Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove excess grease if necessary.

Step 2: Sauté the Fennel & Garlic

Add chopped fennel and minced garlic to the pan. Sauté until softened and aromatic—about 5 minutes. This step builds a delicious base of flavor.

Step 3: Stir in the Chili Paste & Cream

Add the Calabrian chili paste and stir well to coat the sausage and fennel. Pour in the heavy cream and let the sauce simmer gently until slightly thickened, about 5–7 minutes.

Step 4: Cook the Pasta

While the sauce simmers, cook the pappardelle in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.

Step 5: Combine Pasta & Sauce

Add the cooked pasta directly into the sauce along with a splash of reserved pasta water. Toss everything together with tongs until well coated and glossy.

Step 6: Finish & Serve

Top with freshly grated Parmesan and fennel fronds. Serve immediately for the best texture and flavor.

Serving & Storing This Pasta Dish

This pasta is best enjoyed hot and fresh, straight from the skillet to your plate. Serve it with a simple green salad or some warm, crusty bread to soak up every last bit of sauce.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or pasta water and warm gently over low heat to keep the sauce smooth and creamy. Avoid microwaving for too long, as the sauce may separate.

Frequently Asked Questions

Can I use another type of pasta instead of pappardelle?

Yes! While pappardelle is ideal for holding creamy sauces, tagliatelle, fettuccine, or even rigatoni can be used as substitutes.

What is Calabrian chili paste, and where can I find it?

Calabrian chili paste is made from sun-dried chilies native to the Calabria region of Italy. It’s spicy, fruity, and smoky—available at most specialty or Italian grocery stores, or online.