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
Scale
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.