Description

This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a bold and comforting pasta recipe featuring spicy Calabrian chili paste, sweet fennel, and rich Italian sausage in a luscious cream sauce. Perfect for weeknight dinners or cozy indulgent meals.

Ingredients

12 oz pappardelle pasta

8 oz Italian sausage (mild or spicy), casing removed

1 small fennel bulb, diced

2 tbsp Calabrian chili paste

1 cup heavy cream

2 garlic cloves, minced

1 tbsp olive oil

Salt and pepper, to taste

1/2 cup freshly grated Parmesan cheese

Fennel fronds, for garnish (optional)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage, break it apart with a spoon, and cook until browned. Drain excess grease if needed.

2. Add diced fennel and minced garlic. Sauté for about 5 minutes, until softened and fragrant.

3. Stir in Calabrian chili paste, then add heavy cream. Simmer on low for 5–7 minutes until slightly thickened.

4. In a separate pot, cook pappardelle in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.

5. Transfer pasta to the sauce. Add reserved pasta water as needed and toss until well combined and glossy.

6. Plate and top with Parmesan and fennel fronds. Serve hot and enjoy!

Notes

For less heat, reduce the amount of Calabrian chili paste or use a milder variety.

Don’t skip the reserved pasta water—it helps emulsify and thicken the sauce.

Use freshly grated Parmesan for the best melt and flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 610
Sugar: 3g
Sodium: 720mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 22g
Cholesterol: 85mg