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.
Ingredients
Scale
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
Instructions
- Prepare a generously salted water bath in a substantial pot, bringing it to a rolling boil for the pappardelle pasta.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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