If you are craving a pasta dish that’s bursting with bold flavors yet luxuriously smooth, you have to try this Creamy Calabrian Chili Pappardelle Recipe. The smoky heat from the Calabrian chili paste paired with the rich cream and savory Italian sausage creates a fantastic balance that’s both comforting and exciting. The wide ribbons of pappardelle perfectly capture the sauce’s creamy texture, making every bite a mouthwatering experience you won’t soon forget.
Ingredients You’ll Need
This Creamy Calabrian Chili Pappardelle Recipe relies on simple, high-quality ingredients that pack a powerful punch. Each component plays a crucial role in building layers of flavor, texture, and color that come together effortlessly in this dish.
- 12 oz pappardelle: These wide, flat noodles are ideal for holding the creamy sauce in every fold.
- 1 tbsp salt: Essential for seasoning the pasta water, ensuring the noodles are perfectly flavored inside out.
- 2 tbsp olive oil: Adds richness and helps brown the sausage for depth of flavor.
- 1 lb Italian sausage: The star protein that brings savory and spicy notes, grounding the dish.
- 1 small fennel bulb, sliced: Offers a subtle anise-like sweetness and crunch that complements the sausage.
- 3 cloves garlic, minced: Infuses a warm, aromatic background flavor.
- 1 tsp fennel seeds (optional): Enhances the fennel’s natural flavor for added complexity.
- 1 tbsp Calabrian chili paste: The fiery, smoky heart of this recipe that wakes up the palate.
- ½ cup heavy cream: Creates the luscious, velvety texture that coats the pappardelle beautifully.
- ½ cup chicken broth: Adds savory umami and balances the richness of the cream.
- ½ cup Parmesan, grated: For salty, nutty depth in the sauce and as a finishing touch.
- 1 tsp lemon zest: Adds a burst of brightness that cuts through the creaminess.
- ½ tsp black pepper: For a gentle heat and added flavor dimension.
- Salt to taste: To perfectly season the sauce and highlight flavors.
- Fresh parsley/basil: Bright green herbs for freshness and garnish.
- Extra Parmesan: Because you can never have too much cheese.
- Crushed red pepper flakes (optional): For those who want an extra kick.
How to Make Creamy Calabrian Chili Pappardelle Recipe
Step 1: Cook Pasta
Bring a large pot of water to a boil, adding 1 tablespoon of salt to season it well. Cook the pappardelle until al dente, according to the package instructions—usually around 8 to 10 minutes. Before draining, reserve half a cup of the pasta water; this starchy liquid will be invaluable in adjusting the sauce’s consistency later. Then drain the pasta and set it aside, ready for the creamy, spicy sauce that’s about to come together.
Step 2: Cook Sausage & Fennel
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until it is nicely browned and cooked through. This browning builds a deep, savory foundation for your sauce. Add the sliced fennel bulb, minced garlic, and fennel seeds (if using). Sauté everything together until the fennel softens and the garlic is fragrant, releasing sweet and aromatic flavors that perfectly complement the spicy sausage.
Step 3: Make Sauce
Stir in the Calabrian chili paste, letting its smoky heat mingle with the sausage and fennel. Pour in the chicken broth to deglaze the pan, loosening any browned bits stuck to the bottom and infusing the sauce with rich umami flavors. Stir in the heavy cream and grated Parmesan, allowing the cheese to melt and thicken the sauce to a silky texture. Add the lemon zest, black pepper, and salt to taste. This combination ensures the sauce is creamy, zesty, and perfectly balanced with a gentle kick.
Step 4: Combine
Add the cooked pappardelle directly into the skillet with the sauce. Toss everything together gently to coat the noodles thoroughly in the creamy, spicy mixture. If the sauce feels too thick or clings too heavily, add a splash of the reserved pasta water. This will loosen it up and help the sauce cling in just the right way, making each pasta ribbon irresistibly saucy and flavorful.
Step 5: Garnish & Serve
Transfer the pasta to serving plates, then lavish the top with fresh parsley or basil for a bright herbal lift. Sprinkle extra Parmesan over the dish, and if you like an additional heat boost, add crushed red pepper flakes. This final flourish not only makes it look inviting but also adds even more layers of flavor, completing this unforgettable dish.
How to Serve Creamy Calabrian Chili Pappardelle Recipe
Garnishes
Fresh herbs like parsley or basil are perfect to cut through the richness with a pop of green. A generous sprinkle of extra Parmesan adds a salty finish, while crushed red pepper flakes bring a personalized spice level. Lemon zest can be gently flashed atop right before serving for that extra zing.
Side Dishes
This dish is so rich and substantial that lighter side dishes work best. A crisp green salad with a lemon vinaigrette or roasted seasonal vegetables would complement the creamy pasta without overwhelming your palate. Garlic bread is also a wonderful classic pairing if you’re feeling indulgent.
Creative Ways to Present
For a special touch, serve the pasta family-style in a rustic wooden bowl or cast iron skillet so guests can help themselves. Garnish with whole sprigs of herbs for a fresh garden feel, or scatter edible flowers for a pop of delicate color to impress at dinner parties.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Creamy Calabrian Chili Pappardelle Recipe thoroughly and store it in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it a perfect make-ahead meal for busy weeknights.
Freezing
Because of the dairy and delicate texture of pappardelle, freezing is not ideal and may result in a change in texture for both the pasta and sauce. For best flavor and consistency, enjoy leftovers fresh or refrigerated.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of broth or cream to revive the sauce’s creamy texture. Stir frequently to prevent the pasta from sticking or drying out. Alternatively, microwaving in short bursts with a bit of added liquid works well for a quick meal.
FAQs
Can I use other pasta shapes instead of pappardelle?
Absolutely! While pappardelle is ideal for its wide ribbons that hold the sauce well, fettuccine or tagliatelle are excellent substitutes that deliver a similar experience.
How spicy is the Calabrian chili paste?
Calabrian chili paste offers a smoky, moderately spicy heat that is flavorful rather than overwhelmingly hot. You can adjust the amount to suit your taste or add crushed red pepper flakes for additional spice.
Is it possible to make this recipe vegetarian?
Yes! Replace the Italian sausage with sautéed mushrooms or a plant-based sausage alternative. You can keep all other ingredients the same for a rich, satisfying vegetarian pasta.
Can I make this recipe dairy-free?
To make it dairy-free, substitute heavy cream with coconut cream or cashew cream, and choose a dairy-free Parmesan alternative. The flavor will shift slightly but remain creamy and delicious.
What wine pairs well with Creamy Calabrian Chili Pappardelle?
A crisp white wine like Pinot Grigio or a lightly chilled rosé pairs beautifully, balancing the spice and richness without overpowering the flavors in the dish.
Final Thoughts
There’s something truly magical about the way this Creamy Calabrian Chili Pappardelle Recipe blends fiery, rich, and fresh flavors into one unforgettable bowl of pasta. Whether you’re cooking for yourself or sharing with loved ones, this dish is bound to become a beloved favorite. So go ahead, gather your ingredients, and treat yourself to a meal that feels like a warm hug with a spicy little kick.
Print
Creamy Calabrian Chili Pappardelle Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Calabrian Chili Pappardelle combines the robust flavors of spicy Calabrian chili paste with savory Italian sausage and aromatic fennel, all coated in a luscious cream and Parmesan sauce. Perfectly cooked pappardelle noodles soak up every bit of the rich, spicy sauce, making this a comforting yet exciting pasta dish for weeknight dinners or special occasions.
Ingredients
Pasta
- 12 oz pappardelle
- 1 tbsp salt (for boiling water)
Meat and Vegetables
- 1 lb Italian sausage
- 1 small fennel bulb, sliced
- 3 cloves garlic, minced
- 1 tsp fennel seeds (optional)
Sauce
- 2 tbsp olive oil
- 1 tbsp Calabrian chili paste
- ½ cup heavy cream
- ½ cup chicken broth
- ½ cup Parmesan, grated
- 1 tsp lemon zest
- ½ tsp black pepper
- Salt to taste
Garnish
- Fresh parsley or basil, for topping
- Extra Parmesan
- Crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Cook Sausage & Fennel: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and brown thoroughly, breaking it up as it cooks. Then add the sliced fennel bulb, minced garlic, and fennel seeds if using, cooking until the fennel softens and the garlic is fragrant.
- Make Sauce: Stir in the Calabrian chili paste to coat the meat and vegetables evenly. Pour in the chicken broth and let it simmer briefly to meld flavors. Then reduce heat and stir in the heavy cream, grated Parmesan, lemon zest, salt, and black pepper. Cook until the sauce thickens slightly.
- Combine: Add the drained pappardelle to the sauce and toss to coat evenly. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached.
- Garnish & Serve: Plate the pasta and garnish generously with fresh parsley or basil, additional Parmesan cheese, and crushed red pepper flakes if a spicier kick is desired. Serve immediately.
Notes
- Using fresh Calabrian chili paste is key to achieving the authentic spicy flavor.
- Fennel seeds are optional but add a lovely anise-like aroma that complements the sausage.
- Reserve pasta water to adjust the sauce consistency and help it cling to the noodles.
- Substitute chicken broth with vegetable broth for a milder flavor or to make it pescatarian.
- For a lighter version, swap heavy cream for half-and-half, though the sauce will be less rich.
