If you’re craving a dish that totally wows with every bite, the Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe is just the meal you need. Imagine wide, tender pappardelle noodles wrapped in a luxuriously creamy sauce brightened with spicy Calabrian chili paste, perfectly balanced by the savory richness of browned beef sausage and the sweet, subtle crunch of fennel. This recipe brings Italian warmth and a little heat to your table in a way that’s both comforting and exciting, making it an instant favorite for weeknights or a special occasion feast with friends and family.
Ingredients You’ll Need
Getting the ingredients right is the heart of this recipe — each component is simple but essential, contributing unique flavors, textures, and colors that make the dish sing. From the spicy Calabrian chili paste to the fresh fennel fronds, every item plays a starring role.
- 12 ounces pappardelle pasta: The wide ribbons are perfect for catching the creamy sauce, making every mouthful rich and satisfying.
- 1 tablespoon olive oil: A quality olive oil adds a smooth base for sautéing sausage and fennel, bringing out their natural flavors.
- 12 ounces beef sausage, casings removed: Provides savory depth and a juicy texture that balances the spice from the chili.
- 1 medium fennel bulb, thinly sliced (fronds reserved): Adds a subtle anise flavor and tender crunch that compliments the creamy sauce beautifully.
- 3 cloves garlic, minced: Garlic infuses the sauce with aromatic warmth and enhances overall complexity.
- 2 tablespoons Calabrian chili paste (adjust to taste): Brings smoky heat and vibrant red color, giving the dish its signature kick.
- 1 cup heavy cream: Creates that luscious, velvety texture crucial for the creamy sauce.
- ½ cup chicken broth: Adds moisture and a subtle savory base to temper the cream and chili paste.
- ½ cup freshly grated Parmesan cheese plus more for serving: Parmesan enriches the sauce with nutty, salty goodness and helps it thicken perfectly.
- Salt and black pepper to taste: Basic seasoning to elevate all the wonderful flavors.
- Crushed red pepper flakes (optional): For those who want to dial the heat even higher.
- Fresh parsley or fennel fronds, finely chopped for garnish: Adds a fresh, herbal finish and a pop of color.
How to Make Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Step 1: Cook the Pappardelle Pasta
Start by bringing a large pot of well-salted water to a boil. Cook the pappardelle according to package directions until al dente — this means the pasta is tender but still has a slight bite, which is perfect for soaking up the sauce without becoming mushy. Before draining, reserve one cup of the pasta water; this starchy liquid will help loosen the sauce later and keep everything silky.
Step 2: Brown the Beef Sausage
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the beef sausage, breaking it into small pieces with your spatula. Cook until it’s nicely browned and cooked through, releasing all that savory richness and caramelized bits which are key to the dish’s bold flavor.
Step 3: Add and Caramelize the Fennel
Next, throw in the thinly sliced fennel. Sauté it until it softens and begins to caramelize, which mellows its natural anise notes and adds a sweet, slightly nutty flavor. This step also adds a lovely texture contrast that prevents the dish from being one-note creamy.
Step 4: Build Flavor with Garlic and Calabrian Chili
Stir in the minced garlic and cook just for about thirty seconds until fragrant — this brief sauté ensures the garlic remains bright and not bitter. Then, add the Calabrian chili paste, stirring well to coat the sausage and fennel evenly in that smoky, spicy goodness that defines this recipe.
Step 5: Simmer the Creamy Sauce
Pour in the chicken broth and heavy cream, stirring to combine everything thoroughly. Let the sauce come to a gentle simmer and cook until it thickens just a bit, concentrating and marrying all those vibrant flavors together in a luscious sauce.
Step 6: Finish with Parmesan and Combine with Pasta
Turn off the heat and stir in the freshly grated Parmesan cheese until it melts completely and the sauce is smooth, creamy, and a little cheesy. Toss the cooked pappardelle into the skillet and gently mix to coat every ribbon with the sauce. If the sauce feels too thick, add some of the reserved pasta water a splash at a time until you reach the perfect consistency. Finally, season with salt, black pepper, and optional crushed red pepper flakes to taste.
How to Serve Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Garnishes
Never underestimate the power of garnishes! Sprinkle finely chopped fresh parsley or reserved fennel fronds over the top just before serving to bring brightness and a pop of color. If you love a little extra heat, a few more red pepper flakes will add that final kick.
Side Dishes
This dish is rich and filling on its own, but pairing it with a crisp, green salad tossed with lemon vinaigrette or some roasted vegetables creates a lovely balance. A crusty Italian bread also makes a fantastic companion, perfect for sopping up every last bit of sauce.
Creative Ways to Present
For a dinner party, consider plating the pappardelle in shallow bowls arranged with delicate fennel fronds and a dusting of Parmesan. You could also add a drizzle of good-quality extra virgin olive oil or a splash of fresh lemon juice for a bright twist. For a family-style meal, serve it in a rustic wooden bowl with plenty of Parmesan on the side so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid mixing in too much sauce before storing; reserve a little separately if possible.
Freezing
This dish is best enjoyed fresh because cream-based sauces can separate after freezing. However, you can freeze the cooked sausage and fennel mixture separately in a freezer-safe container for up to 2 months. Reheat gently and toss with freshly cooked pasta and cream to refresh.
Reheating
When reheating leftovers, warm gently over low heat in a skillet. Add a splash of chicken broth or milk to revive the creamy sauce and stir often to prevent sticking or curdling. A quick zap in the microwave works too but heat in short intervals for best results.
FAQs
Can I use another type of pasta?
Absolutely! While pappardelle’s wide ribbons are ideal for holding the luscious sauce, fettuccine, tagliatelle, or even rigatoni would work wonderfully as substitutes.
Is the dish very spicy?
The heat level largely depends on how much Calabrian chili paste you use. Starting with 2 tablespoons creates a pleasant warmth, but you can adjust to your personal taste — reduce for milder or increase for a spicier kick.
Can I substitute beef sausage?
Yes! Pork or chicken sausage can be excellent alternatives, each bringing a slightly different flavor profile but still pairing beautifully with the fennel and chili.
Can I make a lighter version of the sauce?
For a lighter take, substitute half and half for the heavy cream. The sauce won’t be as rich but will still be creamy and delicious.
How do I store leftover sauce if I want to use it later?
Store leftover sauce separately from pasta in the refrigerator for up to 2 days. Reheat gently and toss with freshly cooked pappardelle for best texture and flavor.
Final Thoughts
This Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe is exactly the kind of dish that makes you smile with every forkful. It’s rich but balanced, spicy but comforting, and surprisingly easy to prepare. Whether you’re feeding a crowd or treating yourself to something special, I encourage you to give this recipe a try—it might just become your new go-to dinner that everyone asks for again and again.
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Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and spicy Italian pasta dish featuring creamy Calabrian chili sauce, tender beef sausage, and caramelized fennel, served over perfectly cooked pappardelle noodles and finished with Parmesan cheese and fresh herbs.
Ingredients
Pasta
- 12 ounces pappardelle pasta
Main Ingredients
- 1 tablespoon olive oil
- 12 ounces beef sausage, casings removed
- 1 medium fennel bulb, thinly sliced with fronds reserved
- 3 cloves garlic, minced
- 2 tablespoons Calabrian chili paste (adjust to taste)
Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Crushed red pepper flakes (optional)
Garnish
- Fresh parsley or fennel fronds, finely chopped
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil and cook the pappardelle according to package directions until al dente. Reserve one cup of pasta water, then drain the pasta.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the beef sausage, breaking it into small pieces, and cook until browned and cooked through.
- Cook Fennel: Add the sliced fennel to the skillet with the sausage and cook until softened and lightly caramelized, about 5-7 minutes.
- Sauté Garlic: Stir in the minced garlic and cook for about thirty seconds until fragrant, taking care not to burn it.
- Add Chili Paste: Stir in the Calabrian chili paste, ensuring the sausage and fennel are evenly coated with the spicy mixture.
- Make Sauce: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-5 minutes.
- Add Cheese: Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Toss Pasta: Add the cooked pappardelle to the skillet and toss well to coat with the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Season: Season with salt, black pepper, and optional crushed red pepper flakes to taste. Remove from heat.
- Garnish and Serve: Garnish with finely chopped fresh parsley or reserved fennel fronds before serving warm.
Notes
- For a lighter version, substitute half and half for the heavy cream.
- Use pork or chicken sausage as an alternative to beef sausage.
- Adjust the amount of Calabrian chili paste to control spiciness level according to your preference.
