Description

This Creamy Calabrian Chili Pappardelle with Sausage & Fennel combines the fiery kick of Calabrian chili paste with the rich creaminess of a velvety sauce. The addition of fennel introduces a delicate aniseed flavor that perfectly balances the savory Italian sausage, making it an unforgettable dish. Perfect for weeknight dinners or a cozy weekend treat, this dish pairs elegance with simplicity, ready in under an hour.

Ingredients

Scale

12 oz pappardelle pasta
2 tbsp olive oil
1 lb Italian sausage, casings removed
1 fennel bulb, thinly sliced
3 cloves garlic, minced
1/2 cup Calabrian chili paste
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil, for garnish

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Instructions

Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through.
Add the sliced fennel and garlic to the skillet, cooking for 3-4 minutes until the fennel softens.
Stir in the Calabrian chili paste and cook for 1-2 minutes until fragrant.
Pour in the heavy cream, bringing the mixture to a simmer. Reduce heat and cook for 5-7 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Toss the cooked pappardelle in the sauce until evenly coated.
Serve topped with fresh basil and additional Parmesan cheese, if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes