If you’re craving a pasta dish that strikes the perfect balance between bold and comforting, you have to try this Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe. It’s a vibrant Italian-American masterpiece that combines the spicy kick of Calabrian chili paste with luscious cream, hearty beef sausage, and the subtle sweetness of fennel. Every forkful bursts with flavor, bringing warmth and richness together in a way that feels both indulgent and homey. Trust me, once you make this dish, it will become a beloved staple in your weeknight rotation.
Ingredients You’ll Need
The magic of this recipe lies in its simple, thoughtfully chosen ingredients. Each element adds its own special touch—whether it’s the silky pappardelle soaking up the spicy cream sauce, the robust beef sausage lending depth, or the fennel providing a gentle crunch and subtle anise aroma. These are essentials that make the dish both approachable and extraordinary.
- 12 oz pappardelle pasta: Broad, flat noodles perfect for capturing the creamy sauce.
- 1 tablespoon olive oil: Adds richness and helps brown the sausage beautifully.
- 1 lb Italian beef sausage (casings removed): Provides savory, meaty flavor and juicy texture.
- 1 medium fennel bulb (cored and thinly sliced): Gives a slight sweetness and aromatic freshness.
- 2 cloves garlic (minced): Delivers a fragrant, mild pungency to the sauce.
- 2 tablespoons Calabrian chili paste: Adds the signature spicy punch that wakes up the dish.
- 1/2 cup dry white wine: Enhances depth and adds a slight acidity to balance the creaminess.
- 1 cup heavy cream: Creates a luxuriously smooth and rich sauce base.
- 1/2 cup grated Parmesan cheese: Melts into the sauce for savory, umami richness.
- Salt and black pepper to taste: Essential seasoning to highlight all the flavors.
- Chopped parsley and fennel fronds for garnish (optional): Adds fresh color and a lively herbal note.
How to Make Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. This sets the foundation by seasoning the pasta itself. Cook your pappardelle according to the package instructions until perfectly al dente—tender yet with a slight bite. Don’t forget to reserve half a cup of the starchy pasta water before draining, as it will help loosen and bind the sauce beautifully later on.
Step 2: Brown the Beef Sausage
While the pasta is cooking, heat olive oil over medium heat in a large skillet. Add the beef sausage, breaking it up gently with a spoon as it browns. This step creates a rich, caramelized base packed with meaty goodness, which will infuse the sauce with robust flavor. Cook for about 5 to 6 minutes until the sausage is fully cooked and beautifully browned.
Step 3: Sauté the Fennel
Next, toss in the thinly sliced fennel. It’s going to soften and release its sweet, subtle licorice notes, which are an exquisite counterpoint to the spicy chili paste. Cook the fennel with the sausage for 4 to 5 minutes, stirring occasionally so it softens evenly without losing its delightful crunch.
Step 4: Add Garlic and Calabrian Chili Paste
Stir in the minced garlic and Calabrian chili paste, letting them cook together for about a minute until fragrant. This brief sauté is essential to awaken the incredible aroma of garlic and deepen the heat from the chili paste, elevating the sauce to a whole new level of complexity.
Step 5: Deglaze with White Wine
Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the skillet. This step not only adds brightness and subtle acidity but also lifts all those concentrated flavors into the sauce. Allow it to reduce for about 2 minutes to meld everything together.
Step 6: Create the Creamy Sauce
Stir in the heavy cream and bring the mixture to a gentle simmer. Let it thicken slightly over 3 to 4 minutes, then fold in the Parmesan cheese until it melts fully, enriching the sauce with a silky, cheesy depth that perfectly balances the spice and sweetness.
Step 7: Combine with Pasta
Finally, add the drained pappardelle to the skillet. Toss the pasta in the sauce, stirring well to coat each ribbon generously. Use the reserved pasta water a little at a time to loosen the sauce if needed, ensuring it clings smoothly to every bite. Season generously with salt and black pepper to taste, and your dish is ready to shine.
How to Serve Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Garnishes
A sprinkle of chopped parsley and some delicate fennel fronds are perfect finishing touches. They add fresh green pops of color and a subtle herbal brightness that lightens the richness, making every plate feel inviting and beautifully balanced.
Side Dishes
This dish shines best when paired with simple sides that complement its bold flavors. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables provide contrast in texture and flavor, while a warm crusty bread is wonderful for sopping up any leftover sauce.
Creative Ways to Present
For a fun twist, serve the pappardelle in individual shallow bowls topped with a drizzle of high-quality olive oil and a few shavings of fresh Parmesan. You can even add a fried sage leaf or a pinch of toasted breadcrumbs on top for added texture and a restaurant-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature before transferring to an airtight container. Stored in the refrigerator, this Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe will stay fresh for up to 3 days, making it an ideal meal for busy days when you need something delicious and quick.
Freezing
Because creamy pasta can sometimes change texture when frozen, it’s best to freeze the sauce and pasta separately if possible. Keep the sauce in a freezer-safe container for up to 2 months, and freeze cooked pasta in a separate container or resealable bag to maintain texture. Thaw overnight in the fridge before reheating gently.
Reheating
Warm leftovers gently on the stovetop over low heat, adding a splash of milk or pasta water to revive the creamy sauce without breaking it. Avoid the microwave for reheating if you can, as slow warming preserves the luscious texture and prevents the sauce from separating.
FAQs
Can I use a different type of sausage in this recipe?
Absolutely! While Italian beef sausage brings a great flavor and texture, you can swap it for pork sausage or even turkey sausage if you prefer a leaner option. Just be sure to remove casings and cook thoroughly.
How spicy is the Calabrian chili paste?
Calabrian chili paste has a moderate heat level with a smoky, fruity sweetness. If you’re sensitive to spice, start with one tablespoon and adjust to your taste as you cook.
Can I make this recipe vegetarian?
To make a vegetarian version, omit the beef sausage and substitute with sautéed mushrooms or vegan sausage alternative for a similarly satisfying bite, keeping all other ingredients the same.
What is the best way to store leftovers?
The best way is to refrigerate the leftovers in an airtight container and consume within three days. Reheat gently to maintain the silky texture of the sauce.
Can I substitute pappardelle with other pasta shapes?
Yes, if you don’t have pappardelle on hand, tagliatelle, fettuccine, or even wide egg noodles work beautifully as they hold the creamy sauce well.
Final Thoughts
This Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe is one of those dishes that feels like a warm hug on a plate. It’s rich, flavorful, and satisfying in every way. Whether you’re cooking for family, friends, or just treating yourself, this pasta will make any meal feel special. So go ahead, gather your ingredients, and dive into a bowl of comfort that’s bursting with spice and creaminess — you won’t regret it!
Print
Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel is a rich and flavorful Italian-American pasta dish that combines spicy Calabrian chili paste with savory Italian beef sausage and sweet fennel. Cooked al dente pappardelle is tossed in a creamy sauce made with heavy cream, Parmesan cheese, and a splash of white wine, resulting in a comforting, slightly spicy, and aromatic meal perfect for a satisfying dinner.
Ingredients
Pasta
- 12 oz pappardelle pasta
Protein & Vegetables
- 1 lb Italian beef sausage, casings removed
- 1 medium fennel bulb, cored and thinly sliced
- 2 cloves garlic, minced
Sauce
- 1 tablespoon olive oil
- 2 tablespoons Calabrian chili paste
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish (optional)
- Chopped parsley
- Fennel fronds
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Brown the sausage: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian beef sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5 to 6 minutes.
- Cook the fennel: Add the thinly sliced fennel to the skillet with the sausage. Cook, stirring occasionally, until the fennel is softened, about 4 to 5 minutes.
- Add garlic and chili paste: Stir in the minced garlic and Calabrian chili paste. Cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Deglaze the pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
- Make the sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 3 to 4 minutes until the sauce thickens slightly.
- Add Parmesan cheese: Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
- Toss pasta and sauce: Add the drained pappardelle to the skillet and toss to coat well in the creamy sauce. If the sauce is too thick, add some reserved pasta water a little at a time to loosen it to your desired consistency.
- Season and serve: Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with chopped parsley and fennel fronds, if desired.
Notes
- Adjust the amount of Calabrian chili paste to your preferred spice level to make it milder or spicier.
- If pappardelle is unavailable, tagliatelle or fettuccine are excellent substitutes.
- For extra richness, stir in a small pat of butter just before serving.
