The Creamiest Calabrian Chili Pappardelle Recipe You’ll Ever Love

Crafting an irresistible creamy calabrian chili pappardelle transforms ordinary weeknight dinners into a culinary adventure.

Wide ribbons of pasta embrace spicy sausage with unexpected depth and warmth.

Fennel’s subtle licorice notes dance playfully against the rich, velvety sauce.

Mediterranean ingredients blend seamlessly, creating a dish that whispers of southern Italian kitchens.

Robust flavors intertwine, promising a meal that sparks conversation and brings smiles.

Complex yet approachable, this recipe invites you to experience comfort with a delightful kick.

Dive into a plate that turns simple ingredients into something extraordinary.

Pappardelle Tips With Calabrian Heat

• Save a cup of starchy pasta water to create a silky, clingy sauce that perfectly coats every noodle.
• Caramelize fennel slowly to unlock its sweet, nutty undertones that complement the spicy sausage.
• Adjust Calabrian chili paste quantity to control heat level, ensuring a personalized spice experience.
• Break sausage into smaller pieces and brown thoroughly for maximum flavor development and texture.
• Add parmesan cheese gradually and stir continuously to create a smooth, glossy sauce without clumping.

Pappardelle with Sausage and Fennel Stored Creamy and Spicy

• Store leftover pasta in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Warm gently in a skillet over medium-low heat, adding a splash of pasta water or cream to restore moisture and prevent drying out. Stir frequently to distribute heat evenly.
• Place portions in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to ensure consistent temperature.
• Cream-based sauces tend to separate and lose texture when frozen, so consuming within 3-4 days is recommended for the best taste and quality.

Best Sides With Chili Pappardelle

• Pair with Zesty Italian Red Wine: A bold Chianti or Barbera complements the spicy sausage and rich, creamy sauce, cutting through the heaviness while enhancing the Calabrian chili's heat.
• Crisp Arugula Salad Sidekick: Toss a light arugula salad with lemon vinaigrette to balance the pasta's richness, providing a fresh, peppery contrast that cleanses the palate between bites.
• Herbed Focaccia Bread: Serve warm, crusty focaccia brushed with olive oil and sprinkled with rosemary to soak up the delicious sauce, adding a rustic Italian touch to the meal.
• Citrus-Infused Sparkling Water: Offer a refreshing, palate-cleansing drink with lemon or orange slices to help cool down the Calabrian chili's spiciness and refresh the taste buds.

Chili Pappardelle with Sausage Spins

• Vegetarian Delight: Replace sausage with plant-based ground meat or crumbled tofu, using smoked paprika for depth and maintaining the rich flavor profile.
• Gluten-Free Option: Swap pappardelle with gluten-free wide pasta noodles made from rice or chickpea flour, ensuring the same luxurious texture.
• Low-Carb Adaptation: Substitute pasta with zucchini noodles or spaghetti squash, keeping the creamy Calabrian chili sauce and sausage intact for a lighter meal.
• Dairy-Free Alternative: Use coconut cream instead of heavy cream and nutritional yeast in place of parmesan cheese, preserving the sauce's creamy consistency while catering to dairy-sensitive diners.

FAQs

• What are Calabrian chilies and why are they special in this recipe?

Calabrian chilies are spicy, fruity peppers from Southern Italy, adding a vibrant heat and complex flavor to the sauce that makes this pasta dish uniquely delicious.

• Can I substitute the pappardelle pasta with another type?

Yes, you can use fettuccine or rigatoni if pappardelle isn’t available. Just ensure the pasta shape can hold the creamy sauce well and has a similar texture.

• How spicy is this dish with Calabrian chili paste?

The dish has a moderate heat level that’s balanced by the cream, creating a warm, tingling sensation without overwhelming spiciness. You can adjust the amount of chili paste to control the heat intensity.

• Is this recipe suitable for meal prep?

While best enjoyed fresh, you can prepare components ahead of time. Cook the sauce and sausage in advance, then reheat and combine with freshly cooked pasta for a quick meal.

Calabrian Chili Pappardelle With Sausage That Feels Bold

• Quickly Craft a Gourmet Meal: This recipe transforms simple ingredients into a restaurant-worthy dish with minimal kitchen skills required.
• Flavor Explosion: Calabrian chili and sausage create a spicy, rich sauce that delivers bold tastes without complicated techniques.
• Time-Smart Cooking: From start to finish, you'll have a delicious meal ready in under 45 minutes, perfect for busy weeknight dinners.
• Versatile Comfort Food: Adaptable for date nights, family gatherings, or solo indulgence, this pasta satisfies diverse dining scenarios with its hearty and comforting profile.

Pasta and Protein in Calabrian Chili Pappardelle

• Sausage: Hearty meat base adding rich, savory flavor to the dish. Choose spicy Italian sausage for extra kick.
• Parmesan Cheese: Salty, umami finishing cheese that enhances overall flavor. Use freshly grated for best results.

• Pappardelle: Wide, flat pasta perfect for holding creamy sauce. Wide ribbons catch sauce beautifully.

• Onion, Fennel: Sweet, caramelized base providing depth and complexity. Fennel adds subtle anise-like flavor.
• Garlic: Aromatic foundation that elevates the sauce's flavor profile. Fresh garlic preferred over pre-minced.

• Tomato Purée, Tomato Paste: Rich, concentrated tomato base creating depth. Add complexity to sauce.
• Calabrian Chili Paste: Spicy, vibrant condiment bringing heat and complexity. Authentic Italian pepper paste.
• White Wine: Deglazing liquid adding acidity and depth. Dry white wine works best.
• Heavy Cream: Luxurious element creating silky, smooth sauce texture.

• Oregano: Classic Italian herb adding earthy undertones. Dried or fresh work well.
• Salt, Black Pepper: Essential seasoning for balancing and enhancing flavors.

• Olive Oil: Fundamental cooking fat for sautéing. Use extra virgin for best flavor.
• Butter: Adds richness and helps caramelize vegetables.

Creamy Calabrian Chili Pappardelle with Sausage & Fennel – Cooking Method

Step 1: Prepare Boiling Liquid

Fill a large pot with water and add a generous pinch of salt.

Bring the water to a rolling boil over high heat.

Step 2: Brown Savory Protein

Heat olive oil in a wide sauté pan over medium-high heat.

Crumble sausage into the pan, breaking into small pieces.

Cook until golden and crispy, stirring occasionally.

Transfer cooked sausage to a separate plate.

Step 3: Caramelize Aromatic Vegetables

Reduce pan heat to medium and add butter.

• Chopped onions
• Sliced fennel

Sprinkle with salt and cook slowly, stirring frequently until vegetables turn soft and golden brown.

Step 4: Cook Ribbon Pasta

Slide pappardelle into boiling water.

Stir gently and cook until perfectly tender, following package guidance for al dente texture.

Step 5: Create Spicy Creamy Sauce

Add minced garlic to vegetable mixture and sauté briefly.

• Tomato paste
• Calabrian chili paste

Deglaze pan with white wine and let reduce.

• Tomato purée
• Heavy cream
• Dried oregano

Stir in browned sausage.

Scoop one cup of starchy pasta water and incorporate into sauce.

Simmer gently.

Step 6: Marry Pasta and Sauce

Drain pasta and return to pot.

Pour sauce over noodles and toss thoroughly.

Sprinkle parmesan cheese and stir until melted and glossy.

Step 7: Plate and Finish

Taste and adjust seasoning with salt and black pepper.

Transfer to serving dishes.

Garnish with additional parmesan cheese.

Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe

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4.9 from 22 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Creamy Calabrian Chili Pappardelle weaves Italian passion into a comforting pasta experience, blending spicy sausage and delicate fennel. Hearty ribbons of pappardelle invite warm flavors that dance across your palate with bold, Mediterranean-inspired charm.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 grams) mild Italian pork sausage

Produce:

• 2 small fennel bulbs, diced
• 1 small onion, diced
• 6 garlic cloves, finely chopped
• 1 tablespoon fresh oregano, chopped

Pasta & Dairy:

• 1 lb (454 grams) pappardelle pasta
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup (120 ml) freshly grated parmesan cheese, plus more for topping

Sauces & Liquids:

• 1/4 cup tomato paste
• 1 (24 oz/680 grams) jar tomato puree
• 1/2 cup (120 ml) white wine
• 2 tablespoons Calabrian chili peppers (or to taste)

Oils & Seasonings:

• Olive oil, as needed
• Salt & freshly cracked black pepper, to taste

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Instructions

1. Prepare a generously salted water bath in a substantial pot, bringing it to a rolling boil for the pappardelle pasta.
2. Warm a spacious skillet over medium-high flame, coating the surface with olive oil. Crumble sausage into the pan, seasoning with a pinch of salt. Sear the meat until it develops a rich golden-brown crust, approximately 5 minutes. Transfer the cooked sausage to a holding plate.
3. Reduce the skillet’s temperature to medium. Introduce butter and allow it to melt smoothly. Incorporate finely sliced onions and fennel, seasoning with salt. Gently caramelize the vegetables, stirring frequently, until they transform into a soft, golden mixture.
4. Submerge the pappardelle into the boiling water, stirring to prevent clumping. Cook until the pasta reaches a perfect al dente texture, following the package’s guidance.
5. Introduce minced garlic to the vegetable mixture, allowing it to become fragrant. Blend in tomato paste and Calabrian chili paste, creating a robust base. Deglaze the pan with white wine, letting it reduce and concentrate flavors. Pour in tomato purée and heavy cream, then reintroduce the browned sausage. Sprinkle dried oregano for additional depth. Extract a cup of starchy pasta water to enrich the sauce’s consistency. Simmer the mixture gently, stirring occasionally.
6. Drain the pasta and return it to its original pot. Pour the luxurious sauce over the pappardelle, tossing thoroughly to ensure complete coverage. Fold in freshly grated parmesan cheese until it melts seamlessly into the sauce. Adjust the sauce’s thickness with reserved pasta water if necessary.
7. Perform a final taste test, seasoning with salt and freshly cracked black pepper. Elegantly plate the pasta, crowning it with an additional sprinkle of parmesan cheese for a beautiful presentation.

Notes

• Make sure to salt the pasta water generously to enhance the overall flavor of the dish.
• Break sausage into smaller, uniform pieces for even cooking and better distribution throughout the sauce.
• Caramelize onions and fennel slowly to develop a deep, sweet flavor that adds complexity to the sauce.
• Use freshly grated parmesan cheese for a more robust and authentic taste compared to pre-grated options.
• Adjust the Calabrian chili paste quantity based on your spice tolerance, adding more or less as desired.
• Reserve pasta water before draining, as the starchy liquid helps create a silky, cohesive sauce.
• For a lighter version, substitute heavy cream with half-and-half or whole milk.
• Gluten-free option: Replace pappardelle with gluten-free wide pasta or zucchini noodles.
• Vegetarian adaptation: Swap sausage with plant-based sausage or add roasted mushrooms for umami flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 800
• Sugar: 6 g
• Sodium: 900 mg
• Fat: 45 g
• Saturated Fat: 20 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 120 mg