creamy calabrian chili pappardelle
Indulge in creamy Calabrian chili pappardelle a spicy, savory pasta dish with sausage, fennel, and a rich, velvety tomato-cream sauce.
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