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Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 40 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Cook Fennel: Add the sliced fennel to the skillet with the sausage and cook until softened and lightly caramelized, about 5-7 minutes.
  4. Sauté Garlic: Stir in the minced garlic and cook for about thirty seconds until fragrant, taking care not to burn it.
  5. Add Chili Paste: Stir in the Calabrian chili paste, ensuring the sausage and fennel are evenly coated with the spicy mixture.
  6. 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.
  7. Add Cheese: Stir in the grated Parmesan cheese until melted and the sauce is smooth.
  8. 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.
  9. Season: Season with salt, black pepper, and optional crushed red pepper flakes to taste. Remove from heat.
  10. 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.

Find it online: https://slsrecipes.com/creamy-calabrian-chili-pappardelle-with-beef-sausage-and-fennel-recipe-2/