Why Make This Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Indulging in a comforting pasta dish can elevate any meal, and this Creamy Calabrian Chili Pappardelle with Sausage & Fennel does just that. The rich, creamy sauce melds perfectly with the robust flavors of Italian sausage and the aromatic touch of fennel. Add a touch of heat with Calabrian chili paste, and you’ve got a dish that will tantalize discerning palates. This recipe is not only about flavor; it’s all about the texture, too. The broad, flat noodles of pappardelle are perfect for soaking up that delicious sauce, making each bite a culinary delight. Perfect for cozy dinners or casual gatherings, you’ll want to savor every moment with this exquisite dish.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Making this creamy pasta is simpler than you might think. With some basic cooking skills and a few fresh ingredients, you can create something restaurant-worthy right in your own kitchen. This recipe focuses on layering flavors, starting from the sausage’s savory base, refreshing fennel, and finishing with a velvety cream sauce. Follow the step-by-step directions below to impress your family or friends at your next dinner!
Ingredients:
- 12 oz pappardelle pasta
- 1 tbsp olive oil
- 1 lb Italian sausage (casings removed)
- 1 medium fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp Calabrian chili paste
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
- Fresh herbs (optional, for garnish)
Directions:
- Bring a large pot of salted water to a boil. Cook the pappardelle until just al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a large sauté pan, heat olive oil over medium-high. Add sausage and cook until browned, about 5–7 minutes. Transfer to a plate.
- In the same pan, add fennel and sauté for about 5 minutes until soft. Add garlic and cook for another minute until fragrant.
- Stir in Calabrian chili paste and cook for 30 seconds. Deglaze with white wine if using, letting it reduce by half.
- Lower heat and pour in the heavy cream. Add the cooked sausage back to the pan and simmer for 3–4 minutes.
- Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese until melted. Season with salt and pepper.
- Serve hot with extra Parmesan, fennel fronds, or herbs if desired.
Nutritional Information
Per serving (approximately based on 4 servings):
- Calories: 650
- Total Fat: 40g
- Saturated Fat: 20g
- Cholesterol: 110mg
- Sodium: 600mg
- Total Carbohydrates: 55g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 23g
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
This dish is best served fresh and hot right from the stove. Consider pairing it with a side salad dressed in a light vinaigrette to balance the richness of the pasta. For a little extra flair, sprinkle some fresh herbs like basil or parsley on top before serving. If you’re hosting a dinner party, you might serve it alongside a crusty baguette or garlic bread to soak up any leftover sauce, ensuring nothing goes to waste.
How to Store Creamy Calabrian Chili Pappardelle with Sausage & Fennel
If you happen to have leftovers, store them in an airtight container in the refrigerator. Properly stored, the dish should maintain its quality for about 3 days. To reheat, warm it in a skillet over low heat, adding a splash of cream or pasta water to keep the sauce creamy. Alternatively, you can microwave it in a covered dish.
Expert Tips for Perfect Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Pasta Cooking: Make sure your pasta is cooked al dente, as it will continue to cook slightly when mixed with the sauce.
- Sausage Choice: If you prefer a milder dish, opt for sweet Italian sausage instead of spicy.
- Calabrian Chili Paste: Adjust the amount of chili paste to your taste – you can start with less and add more if you enjoy a bit more heat.
- Creaminess: For an ultra-creamy sauce, don’t skip the full-fat heavy cream; using half-and-half will yield a thinner sauce.
- Fresh Fennel: When handling fennel, use a sharp knife to get nice thin slices and enjoy its subtle anise flavor in the dish.
Delicious Variations
- Vegetarian Option: Swap sausage for sautéed mushrooms or plant-based sausage to create a hearty vegetarian version.
- Seafood Twist: Add shrimp or scallops for a delightful seafood variation.
- Herb-Infused: Mix in fresh herbs like thyme or dill for an aromatic flavor boost.
- Cheese Swap: Use goat cheese or feta instead of Parmigiano-Reggiano for a tangier taste.
- Gluten-Free: Substitute pappardelle with gluten-free pasta made from brown rice or chickpeas to accommodate dietary needs.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and store it separately. Cook the pasta fresh when you’re ready to serve for the best texture.What can I use instead of pappardelle?
If you don’t have pappardelle, you can substitute tagliatelle or fettuccine, which will work nicely with the creamy sauce.Is Calabrian chili paste very spicy?
Calabrian chili paste does provide a moderate to hot level of heat, but you can adjust the amount according to your spice preference. Start with half and test before adding more.
Conclusion
Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a wonderful way to embrace bold flavors and textures in your cooking. This dish not only delights the palate but also allows for various adjustments to cater to your specific tastes and dietary needs. Whether for a special occasion or a weeknight treat, this recipe will impress your family and friends alike. Give it a try, and let me know how it turns out—the flavor journey awaits you! Enjoy every creamy, spicy bite!