If you’re looking for a pasta dish that balances spice, creaminess, and savory flavors, creamy Calabrian chili pappardelle is your answer. Originating from Calabria in southern Italy, Calabrian chili peppers give this dish a distinctive spicy yet smoky profile. Combined with al dente pappardelle pasta, rich Italian sausage, sweet fennel, and indulgent heavy cream, it’s a gourmet recipe that effortlessly elevates weeknight dinners or special occasions. This recipe not only satisfies your cravings for hearty pasta but also introduces a unique, flavorful heat that warms you from the inside out.
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What Makes Creamy Calabrian Chili Pappardelle Special?
Creamy Calabrian chili pappardelle is distinct for its unique balance of heat, creaminess, and freshness. Unlike standard pasta dishes, this original dish uses Calabrian chili paste, which adds a smoky depth and subtle heat. Heavy cream and Parmesan cheese enrich the dish, giving it a luxurious texture that complements the al dente pappardelle pasta beautifully.
The inclusion of savory Italian sausage and caramelized fennel provides a delightful contrast in flavor and texture. The sweetness of fennel counterbalances the spiciness, creating an ideal fall or winter pasta dish perfect for cozy evenings. The dish’s appeal also lies in its simplicity it comes together quickly yet tastes like something served at a high-end Italian bistro.
How Do You Select the Perfect Ingredients?
- Calabrian Chili Paste: Choose authentic Calabrian chili paste for its smoky, fruity heat.
- Italian Sausage: Opt for fresh, high-quality Italian sausage, ideally from a local butcher.
- Fennel Bulbs: Select bulbs that are firm, bright, and have vibrant green fronds.
- Pappardelle Pasta: Use premium-quality pasta for superior texture and sauce absorption.
- Olive Oil: Go for extra virgin olive oil to enhance flavor.
- Parmesan Cheese: Freshly grated Parmesan provides maximum flavor and creaminess.
- Garlic: Choose fresh garlic bulbs for intense aroma and taste.
- Tomato Products: High-quality tomato paste and ripe tomato purée offer a robust flavor base.
- White Wine: Adds depth and balances the acidity in the sauce.
- Oregano: Enhances the Italian-inspired herb profile.
Each of these ingredients plays a role in creating a harmonious flavor profile that is robust, creamy, and satisfying. Take time in sourcing them, as the quality truly impacts the final result.
How to Make Creamy Calabrian Chili Pappardelle
- Brown the Sausage:
- Heat olive oil in a skillet over medium heat.
- Add sausage, cooking until browned and crumbly (about 6–8 minutes).
- Set aside sausage, keeping the flavorful bits in the pan.
- Prepare Vegetables:
- In the same skillet, add a bit more olive oil if needed.
- Sauté thinly sliced fennel and onions until caramelized and tender (about 8–10 minutes).
- Add minced garlic, cooking for another minute until fragrant.
- Create Sauce Base:
- Stir in 1 tablespoon tomato paste and 1/2 cup tomato purée.
- Add 1–2 teaspoons Calabrian chili paste depending on heat preference.
- Pour in 3/4 cup heavy cream, add a splash (2 tablespoons) of white wine and 1/2 teaspoon oregano.
- Simmer gently for about 5 minutes to thicken.
- Cook Pasta:
- Cook pappardelle pasta in a large pot of salted boiling water until al dente (usually 7–9 minutes).
- Reserve about 1/2 cup pasta water before draining.
- Combine and Finish:
- Return the cooked sausage and fennel mixture to the sauce and mix thoroughly.
- Stir in a few tablespoons of reserved pasta water to achieve a silky, creamy texture.
- Add the cooked pappardelle and toss until everything is evenly coated.
- Let it simmer together for another minute or two so the flavors fully meld.
- Garnish and Serve:
- Plate the pasta with freshly cracked black pepper, grated Parmesan, and chopped parsley or basil.
Serving Suggestions for Creamy Calabrian Chili Pappardelle
Serve this pasta dish garnished generously with freshly cracked black pepper, grated Parmesan, and chopped parsley or fresh basil leaves. A hearty green salad dressed lightly in olive oil and lemon juice pairs wonderfully, providing freshness and balance.
Warm, crusty bread alongside completes the meal perfectly, ideal for soaking up extra creamy tomato sauce. Consider pairing with robust red wines like Chianti or Montepulciano to complement the pasta’s rich, spicy character. For a slightly lighter option, a chilled glass of Pinot Grigio also pairs well, especially if you add a bit of lemon zest to your garnish.
Hosting a dinner? Serve this as your main course, preceded by antipasti like marinated olives or roasted red peppers. It’s a dish that holds its own but also plays well in a larger Italian-themed spread.
FAQs
Is Calabrian chili very spicy?
Calabrian chili has moderate heat, noticeable but not overwhelmingly spicy. Its smoky, fruity undertones provide depth, making it ideal for sauces and pasta dishes. You can adjust the amount used to suit your spice tolerance.
What sauce goes with pappardelle?
Pappardelle is versatile, pairing best with hearty sauces like creamy tomato sauces, ragù, or robust mushroom-based sauces due to its broad shape and substantial texture. This makes it perfect for creamy Calabrian chili pappardelle.
What is the closest thing to a Calabrian chili?
A good substitute for Calabrian chili includes red pepper flakes combined with smoked paprika or Fresno peppers for a similar heat and smoky sweetness. While not identical, they can replicate the flavor profile well enough in most dishes.
What Calabrian chili paste does Giada use?
Celebrity chef Giada De Laurentiis frequently recommends Tutto Calabria brand Calabrian chili paste, known for its authentic, rich flavor. It’s widely available and highly regarded among chefs and home cooks alike.
creamy calabrian chili pappardelle
Ingredients
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 8 oz Italian sausage casings removed
- 1 small fennel bulb thinly sliced
- 1/2 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1/2 cup tomato purée
- 1 –2 tsp Calabrian chili paste to taste
- 3/4 cup heavy cream
- 2 tbsp white wine
- 1/2 tsp dried oregano
- Salt and freshly cracked black pepper to taste
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese plus more for serving
- Fresh parsley or basil chopped (for garnish)
- Instructions
Instructions
Brown the Sausage:
- In a large skillet, heat olive oil over medium heat.
- Add sausage and cook until browned and crumbly, about 6–8 minutes.
- Remove sausage and set aside, leaving rendered fat in the pan.
Cook Vegetables:
- In the same skillet, add sliced fennel and onion.
- Sauté over medium heat until caramelized and tender, about 8–10 minutes.
- Add minced garlic and cook for 1 additional minute.
Build the Sauce:
- Stir in tomato paste and tomato purée.
- Mix in Calabrian chili paste, heavy cream, white wine, and oregano.
- Bring to a gentle simmer and let the sauce thicken, about 5 minutes.
Boil Pasta:
- Cook pappardelle in a large pot of salted boiling water until al dente.
- Reserve 1/2 cup pasta water, then drain.
Combine:
- Return browned sausage to the skillet.
- Stir in drained pasta and reserved pasta water.
- Toss well to coat the pasta in the sauce.
- Simmer together for 1–2 minutes so flavors meld.
Finish and Serve:
- Season with salt and freshly cracked black pepper.
- Garnish with grated Parmesan and chopped parsley or basil.
- Serve immediately with fresh bread and a green salad.
Notes
Nutrition Information (Per Serving)
- Calories: 620 kcal
- Total Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 75mg
- Sodium: 720mg
- Total Carbohydrates: 55g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 28g
