Creamy Calabrian Chili Pappardelle with Sausage & Fennel

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This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a luxurious pasta dish that brings bold Southern Italian flavors to your table with ease. Thick, silky ribbons of pappardelle are coated in a spicy, creamy Calabrian chili sauce, layered with the richness of Italian sausage and the subtle sweetness of sautéed fennel. Topped with freshly grated Parmigiano-Reggiano and a sprinkle of fresh herbs, it strikes the perfect balance between comfort and sophistication.

Whether you’re cooking for a cozy weeknight dinner or entertaining guests with a glass of wine in hand, this dish never fails to impress. The combination of spicy chilies, fragrant fennel, and savory sausage creates a depth of flavor that lingers beautifully in every bite. Plus, it’s a relatively simple recipe to pull off, even for novice home cooks, thanks to its minimal ingredients and one-pan magic.

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

• Bursting with bold and complex flavors
• The cream sauce tames the heat for a balanced taste
• A quick yet elegant meal idea for weeknights or date nights
• Comfort food with a gourmet twist
• Easily adaptable for spicier or milder palates

Preparation Phase & Tools to Use

To make this dish seamlessly, gather the right tools from the start:

• Large sauté pan or skillet – Essential for cooking the sausage, fennel, and sauce all in one pan, enhancing flavor cohesion.
• Large pot – For boiling the pappardelle until al dente.
• Tongs or pasta fork – Useful for transferring pasta directly into the sauce.
• Microplane or fine grater – Ideal for finely grating fresh Parmesan on top.
• Sharp knife and cutting board – For chopping fennel and any herbs.

Each tool helps streamline the cooking process, reduce mess, and ensure the textures come out just right. A large skillet gives the sauce room to thicken, while the microplane finishes the dish with a fine, fluffy shower of cheese.

Preparation Tips

Start by browning your sausage thoroughly to build deep flavor right from the base. Make sure to slice your fennel thinly so it softens and caramelizes beautifully in the pan. When adding Calabrian chili paste, start with a conservative amount—it’s easier to add heat than to take it away. Let your sauce simmer until it slightly reduces, giving it a luxurious texture that clings to the pappardelle. Lastly, always reserve a bit of pasta water to help the sauce emulsify perfectly with the noodles.

Ingredients for Creamy Calabrian Chili Pappardelle with Sausage & Fennel

• 12 oz pappardelle pasta
• 1 tbsp olive oil
• 1 lb Italian sausage (spicy or mild, casings removed)
• 1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
• 3 garlic cloves, minced
• 2 tbsp Calabrian chili paste (adjust to taste)
• 1/2 cup dry white wine (optional, but adds depth)
• 1 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano (plus more for serving)
• Salt and freshly cracked black pepper, to taste
• 1/2 cup reserved pasta water (as needed)
• Fresh herbs for garnish (optional: parsley, fennel fronds)

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pappardelle and cook until just al dente according to the package directions. Reserve about 1/2 cup of pasta water before draining. Set the pasta aside.

Step 2: Brown the Sausage

While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add the Italian sausage, breaking it up with a spoon or spatula. Cook for 5–7 minutes, or until browned and fully cooked through. Transfer the sausage to a plate, leaving some of the fat in the pan.

Step 3: Sauté the Fennel and Garlic

In the same pan, add the sliced fennel and cook over medium heat for about 5 minutes, or until softened and slightly caramelized. Add the minced garlic and sauté for an additional 1–2 minutes until fragrant.

Step 4: Add Chili Paste and Deglaze

Stir in the Calabrian chili paste and cook for about 30 seconds. If using wine, pour it in now to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, which should take about 2 minutes.

Step 5: Create the Cream Sauce

Lower the heat to medium-low and pour in the heavy cream. Stir to combine, then return the cooked sausage to the pan. Let everything simmer gently for about 3–4 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 6: Combine Pasta and Sauce

Add the drained pappardelle directly into the sauce. Toss gently to coat the noodles evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Step 7: Finish and Serve

Sprinkle in the grated Parmesan and stir until melted into the sauce. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra cheese, fennel fronds, and fresh herbs if desired.

Notes

For the best results, choose high-quality Italian sausage and don’t skip on the Calabrian chili paste—it’s the heart of the dish. If you can’t find pappardelle, tagliatelle or fettuccine make great substitutes. When cooking the sauce, let it simmer rather than boil to preserve its creamy texture. Also, taste throughout the process to balance heat, saltiness, and creaminess to your preference.

Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Since the noodles will finish cooking in the sauce, aim for just under al dente.
• Not reserving pasta water: That starchy liquid is essential to loosening and binding the sauce.
• Too much chili paste too soon: The heat intensifies as it simmers. Start small, then build.
• Skipping fennel: It adds a gentle sweetness that balances the spicy sausage and chili.
• Using pre-shredded Parmesan: Freshly grated cheese melts better and tastes noticeably superior.

Storage Instructions

Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, add a splash of cream or water to loosen the sauce and warm gently in a pan over medium heat. This dish doesn’t freeze well due to the cream base, so enjoy it fresh when possible.

Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~750 kcal
• Protein: 27g
• Carbohydrates: 58g
• Fat: 45g
• Saturated Fat: 20g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1100mg
• Cholesterol: 120mg

Frequently Asked Questions

Can I make this recipe less spicy?

Yes, simply reduce the amount of Calabrian chili paste, or use a milder chili alternative like red pepper flakes or paprika.

What if I can’t find pappardelle?

Tagliatelle, fettuccine, or even linguine work well—any wide, flat noodle is ideal for this sauce.

Can I make it dairy-free?

You can substitute coconut cream or a plant-based heavy cream alternative, though the flavor and richness will vary.

Is there a vegetarian version of this?

Yes, substitute the sausage with plant-based ground meat or mushrooms sautéed in smoked paprika for depth.

Can I prep any components in advance?

Yes. You can cook the sausage and fennel mixture ahead and refrigerate it for up to 2 days. Reheat and add cream and pasta when ready to serve.

What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or a light red like Chianti complements the heat and creaminess perfectly.

Will the sauce thicken too much if I make it ahead?

It might. Use a splash of pasta water or cream when reheating to return it to the right consistency.

Can I double this recipe?

Absolutely. Just make sure your skillet is large enough to handle the volume, or cook in batches for better sauce distribution.

Conclusion

Creamy Calabrian Chili Pappardelle with Sausage & Fennel is more than just a pasta recipe—it’s a bold, crave-worthy experience. With layers of spice, savory sausage, silky cream, and aromatic fennel, it delivers gourmet-level satisfaction with weeknight-level effort. Ideal for those who love Italian cuisine with a spicy twist, it’s a dish you’ll find yourself coming back to time and again.

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