Description
Spicy, creamy, and utterly irresistible, this Calabrian chili pappardelle with sausage and fennel brings restaurant flavors straight to your kitchen. Perfect for a cozy weeknight or dinner party!
Ingredients
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12 oz. pappardelle pasta
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1 lb. Italian sausage (mild or spicy, casings removed)
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1 medium fennel bulb, thinly sliced
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3 cloves garlic, minced
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1 small shallot, finely diced
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2 tsp Calabrian chili paste
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1 cup heavy cream
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½ cup chicken broth
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¼ cup grated Parmesan cheese
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2 tbsp olive oil
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Salt and freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook pasta over salted boiling water until al dente. Reserve ½ cup pasta water and drain.
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Heat olive oil in a skillet and brown sausage, breaking it into pieces. Remove and set aside.
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Sauté shallots, fennel, and garlic in the same skillet until soft.
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Stir in Calabrian chili paste, then add chicken broth and heavy cream. Simmer until slightly thickened.
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Return sausage to skillet and toss with cooked pasta. Stir in Parmesan and reserved pasta water. Season with salt and pepper.
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Garnish with parsley and extra Parmesan. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 25mins
- Category: Dinner
- Cuisine: American