Introduction to Creamy Calabrian Chili Pappardelle with Sausage & Fennel
There’s something magical about a bowl of pasta that warms the soul, and this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is no exception. Picture a busy weeknight when you want to impress your family without spending hours in the kitchen. This dish is your answer! With its rich, creamy sauce and a hint of spice from the Calabrian chili, it’s a delightful way to elevate your dinner game. Plus, it’s quick to whip up, making it perfect for those evenings when time is tight but flavor is a must.
Why You’ll Love This Creamy Calabrian Chili Pappardelle with Sausage & Fennel
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a game-changer for your dinner routine. It’s not just about the incredible flavors; it’s also about the ease of preparation. In just 30 minutes, you can serve a restaurant-quality meal that will have everyone asking for seconds. The combination of creamy sauce, savory sausage, and a kick of heat makes it a dish that satisfies both the palate and the soul.
Ingredients for Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Gathering the right ingredients is the first step to creating your Creamy Calabrian Chili Pappardelle with Sausage & Fennel. Here’s what you’ll need:
Pappardelle pasta: This wide, flat noodle is perfect for holding onto the creamy sauce. You can find it fresh or dried at most grocery stores.
Olive oil: A staple in Italian cooking, it adds richness and helps sauté the sausage and vegetables.
Italian sausage: Choose your favorite type—mild or spicy. It brings a hearty flavor that pairs beautifully with the cream.
Onion: Diced onion adds sweetness and depth to the dish. Yellow or white onions work best.
Fennel: This aromatic vegetable has a subtle anise flavor that complements the sausage. Slice it thinly for even cooking.
Garlic: Minced garlic adds a fragrant kick. Fresh is best, but jarred can work in a pinch.
Calabrian chili paste: This spicy paste is the star of the show! Adjust the amount to suit your heat preference.
Heavy cream: For that luscious, creamy texture. If you want a lighter version, half-and-half is a great substitute.
Parmesan cheese: Grated Parmesan adds a salty, nutty flavor that enhances the sauce. Freshly grated is always better!
Salt and pepper: Essential for seasoning. Don’t skip these; they elevate the dish.
Fresh parsley: Chopped parsley is perfect for garnish, adding a pop of color and freshness.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with your ingredients—this dish is versatile and can adapt to what you have on hand!
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Now that you have all your ingredients ready, let’s dive into the steps to create this mouthwatering Creamy Calabrian Chili Pappardelle with Sausage & Fennel. Each step is straightforward, ensuring you can whip this up without a hitch. Trust me, your taste buds will thank you!
Step 1: Cook the Pappardelle Pasta
Start by bringing a large pot of salted water to a rolling boil. Once it’s bubbling, add the pappardelle pasta. Cook according to the package instructions until it’s al dente, usually around 8-10 minutes. Remember to reserve about half a cup of that starchy pasta water before draining. This water will help adjust the sauce later, so don’t skip this step!
Step 2: Brown the Sausage
While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the Italian sausage, breaking it up with a spoon. Cook until it’s nicely browned and cooked through, about 5-7 minutes. The aroma of the sausage sizzling will make your kitchen feel like an Italian trattoria!
Step 3: Sauté the Vegetables
Next, toss in the diced onion and thinly sliced fennel to the skillet. Sauté these for about 5 minutes until they soften and become fragrant. Then, stir in the minced garlic and Calabrian chili paste, cooking for an additional minute. This step is where the magic happens, as the flavors meld together beautifully!
Step 4: Create the Creamy Sauce
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, mixing until it’s melted and well combined. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency. You want it creamy but not overly heavy—just right!
Step 5: Combine Pasta and Sauce
Finally, add the cooked pappardelle to the skillet, tossing it gently to coat the pasta in that luscious creamy sauce. Season with salt and pepper to taste, adjusting as needed. Serve immediately, and watch as everyone digs in with delight. This dish is sure to impress!
Tips for Success
Always salt your pasta water; it enhances the flavor of the noodles.
Don’t overcook the pappardelle; it should be al dente for the best texture.
Adjust the Calabrian chili paste to your heat preference; start small and add more if needed.
For a creamier sauce, use freshly grated Parmesan instead of pre-grated.
Garnish with parsley just before serving for a fresh touch.
Equipment Needed
Large pot: For boiling the pappardelle. A Dutch oven works well too.
Skillet: A large skillet is essential for cooking the sausage and sauce.
Colander: To drain the pasta. A slotted spoon can also do the trick.
Wooden spoon: Perfect for stirring and breaking up the sausage.
Variations
Vegetarian Option: Swap the Italian sausage for a plant-based sausage or sautéed mushrooms for a hearty, meat-free dish.
Spicy Kick: Add more Calabrian chili paste or toss in some red pepper flakes for an extra layer of heat.
Herb Infusion: Incorporate fresh herbs like basil or thyme for a fragrant twist that brightens the dish.
Cheese Lovers: Mix in other cheeses like goat cheese or fontina for a unique flavor profile.
Gluten-Free: Use gluten-free pappardelle made from rice or lentils to accommodate dietary needs.
Serving Suggestions
Side Salad: Pair with a simple arugula salad dressed in lemon vinaigrette for a refreshing contrast.
Wine Pairing: A chilled Pinot Grigio complements the creaminess beautifully.
Presentation: Serve in shallow bowls, garnished with extra Parmesan and a sprinkle of fresh parsley for a pop of color.
FAQs about Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Can I make this dish ahead of time? Absolutely! You can prepare the sauce and cook the pasta in advance. Just store them separately in the fridge. When you’re ready to serve, reheat the sauce and toss in the pasta. Add a splash of reserved pasta water to bring it back to life!
What can I substitute for Calabrian chili paste? If you can’t find Calabrian chili paste, you can use crushed red pepper flakes or sriracha for a similar heat. Just remember to adjust the amount based on your spice tolerance!
Is this recipe suitable for meal prep? Yes! This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is perfect for meal prep. Portion it out into containers, and it will keep well in the fridge for up to three days. Just reheat when you’re ready to enjoy!
Can I use a different type of pasta? Definitely! While pappardelle is ideal for this creamy sauce, you can substitute it with fettuccine, tagliatelle, or even penne. Just adjust the cooking time according to the pasta you choose.
How can I make this dish lighter? For a lighter version, consider using half-and-half instead of heavy cream. You can also opt for turkey sausage instead of traditional Italian sausage to cut down on fat while still enjoying great flavor.
Final Thoughts
Cooking this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is more than just preparing a meal; it’s about creating a moment. The rich, creamy sauce envelops the pasta, while the spicy kick of Calabrian chili adds excitement to every bite. It’s a dish that brings family and friends together, sparking laughter and conversation around the table. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to impress. So roll up your sleeves, embrace the joy of cooking, and let this delightful pasta dish become a staple in your culinary repertoire!
A delicious and creamy pasta dish featuring pappardelle, Italian sausage, and fennel, enhanced with Calabrian chili for a spicy kick.
Ingredients
Scale
8 ounces pappardelle pasta
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 medium onion, diced
1 bulb fennel, thinly sliced
2 cloves garlic, minced
1 teaspoon Calabrian chili paste (adjust to taste)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
Add the diced onion and sliced fennel to the skillet. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and Calabrian chili paste, cooking for an additional minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and mix until melted and combined. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Add the cooked pappardelle to the skillet, tossing to coat the pasta in the creamy sauce. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley and additional Parmesan if desired.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
You can also use turkey sausage for a leaner option.
For added flavor, consider tossing in some sun-dried tomatoes or spinach before serving.
