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Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 46 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Parmesan cheese: Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
  8. 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.
  9. 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.

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