Creamy Calabrian Chili Pappardelle with Sausage & Fennel

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Introduction
Dive into the bold, aromatic world of Creamy Calabrian Chili Pappardelle with Sausage & Fennel, where tender pappardelle noodles meet a spicy, creamy sauce. This dish balances heat from Calabrian chili with the savory richness of Italian sausage and the subtle anise notes of fennel. Every bite offers a satisfying mix of textures, from silky pasta to crisped sausage edges. Perfect for weeknight dinners or a cozy weekend treat, this recipe is both approachable and indulgent. You’ll learn how to craft this restaurant-quality pasta in the comfort of your own kitchen with simple yet impactful techniques.

Why You’ll Love This Recipe

This Creamy Calabrian Chili Pappardelle with Sausage & Fennel delivers a symphony of flavors that makes it unforgettable. The spicy kick from Calabrian chili perfectly complements the rich cream sauce, while the fennel adds a subtle licorice-like aroma that brightens every bite. The pappardelle noodles are wide and silky, providing the perfect canvas for the sauce to cling. Crumbled, pan-seared sausage adds a satisfying meaty crunch, creating a contrast in texture. Beyond its flavor, this recipe is surprisingly easy to execute, offering a gourmet experience without hours in the kitchen. It’s ideal for entertaining or a comforting solo indulgence, and the creamy sauce ensures each forkful is decadent and satisfying.

Ingredients

12 oz. pappardelle pasta
1 lb. Italian sausage (mild or spicy, casings removed)
1 medium fennel bulb, thinly sliced
3 cloves garlic, minced
1 small shallot, finely diced
2 tsp Calabrian chili paste (adjust to taste)
1 cup heavy cream
½ cup chicken broth
¼ cup grated Parmesan cheese
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Pro Tips

Sear the sausage properly: Cook sausage over medium-high heat without overcrowding the pan to get golden brown edges that add flavor and texture.
Reserve pasta water: Before draining the pappardelle, save ½ cup of pasta water to adjust sauce consistency without diluting flavor.
Balance heat and creaminess: Start with 1 tsp of Calabrian chili paste and taste before adding more. The creamy sauce tempers the spice for a well-rounded flavor.

Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Prepare the Sausage
Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a spatula. Cook until browned and slightly crisp, about 5-7 minutes. Remove sausage from the pan and set aside.

Step 3: Sauté Aromatics
In the same skillet, add shallots, fennel, and garlic. Sauté for 3-4 minutes until fragrant and softened. The residual sausage flavor will infuse the aromatics.

Step 4: Build the Sauce
Lower heat to medium and stir in Calabrian chili paste. Add chicken broth, scraping up any browned bits from the pan. Pour in heavy cream and simmer gently for 3-5 minutes until sauce slightly thickens.

Step 5: Combine Pasta and Sauce
Return sausage to the skillet and toss in cooked pappardelle. Stir in Parmesan cheese and a splash of reserved pasta water to create a silky, clingy sauce. Season with salt and black pepper to taste.

Step 6: Finish and Serve
Garnish with fresh parsley and extra Parmesan if desired. Serve immediately for the best texture and flavor. This dish pairs beautifully with garlic bread or a simple arugula salad.

Variations

Vegetarian twist: Replace sausage with sautéed mushrooms and roasted bell peppers for a meat-free version.
Spicy lovers: Add extra Calabrian chili paste or a pinch of red pepper flakes for a bold kick.
Cheese variation: Swap Parmesan for Pecorino Romano for a sharper, saltier flavor profile.

Storage & Serving

Store leftover Creamy Calabrian Chili Pappardelle with Sausage & Fennel in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore its creamy consistency. For meal prep, portion into individual containers and garnish with parsley just before serving. Serve with a crisp side salad, garlic bread, or roasted vegetables for a complete meal.

FAQs

Q1: Can I use a different pasta?
Yes, fettuccine or tagliatelle works well as they hold the creamy sauce similarly.

Q2: Is Calabrian chili paste very spicy?
It has a moderate heat; start with less and adjust to taste.

Q3: Can this be made ahead of time?
Yes, but it’s best enjoyed freshly made. Reheat gently to preserve creaminess.

Q4: Can I use turkey sausage?
Absolutely. Turkey sausage will reduce fat but maintain flavor.

Q5: How do I prevent the sauce from separating?
Keep the heat medium or lower when adding cream and stir continuously until fully incorporated.

Conclusion

This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is comfort food at its finest — a harmonious blend of spicy, savory, and creamy flavors that feels indulgent yet approachable. It’s the kind of dish that elevates weeknight dinners or impresses guests without overwhelming your time in the kitchen. Every forkful delivers warmth, spice, and satisfaction, making it a go-to recipe for pasta lovers.