Get ready to indulge your senses with a rich and flavorful dish: Creamy Calabrian Chili Pappardelle with Sausage & Fennel. This recipe blends the savory flavors of Italian sausage with the aromatic essence of fennel, all wrapped up in a comforting creamy sauce with a hint of heat. It’s perfect for those cozy dinner nights when you want something incredibly satisfying yet sophisticated.
Why You’ll Love This Recipe
- Rich and Creamy: The blend of heavy cream and parmesan melts into a luscious, velvety sauce.
- Spicy and Savory: Calabrian chili provides a gentle kick, beautifully complementing the savory sausage.
- Easy Elegance: Despite its sophisticated taste, this dish is surprisingly simple to make and perfect for dinner parties.
- Versatile Flavor Base: The fennel and sausage duo creates a versatile flavor profile that pairs well with many sides.
Ingredients You’ll Need
Gathering the ingredients for our Creamy Calabrian Chili Pappardelle with Sausage & Fennel is like assembling a flavorful symphony. Each element brings its unique note, elevating the overall experience of the dish. Here’s what you need:
- Olive oil: Provides a rich foundation for sautéing, enhancing the natural flavors of the sausage and fennel.
- Italian Pork Sausage: Offers a savory, robust base that pairs beautifully with the creamy sauce.
- Fennel Bulbs: Bring a subtle anise flavor that lightens the dish and adds freshness.
- DeLallo Calabrian Chili Peppers: Introduce a warming heat that balances the creaminess perfectly.
- Heavy Cream: Creates the luscious texture that makes this pasta irresistible.
Variations
The beauty of this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is in its versatility. Whether you want to adjust for dietary preferences or experiment with new flavors, there are numerous ways to make this recipe your own.
- Vegetarian Twist: Swap out the sausage for sautéed mushrooms to maintain that robust umami flavor without the meat.
- Gluten-Free Option: Use your favorite gluten-free pasta to accommodate dietary needs without sacrificing taste.
- Extra Heat: Add more Calabrian chili or a pinch of red pepper flakes if you love a spicier kick.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Step 1: Brown the Sausage
Begin by heating some olive oil in a large sauté pan over medium-high heat. Add the Italian sausage, breaking it down into smaller chunks with a wooden spoon. Allow it to cook and brown, which should take approximately five minutes. This caramelization adds depth and richness to the sauce.
Step 2: Sauté the Vegetables
Reduce the heat to medium and add a generous pat of butter to the same pan. Toss in the diced onion and fennel, allowing them to soften and caramelize gently. Stir often, letting their flavors mingle and evolve, creating a sweet and savory foundation for your sauce.
Pro Tips for Making Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Brown the Sausage Perfectly: Ensure your pan is hot enough before adding the sausage; this helps in achieving that beautiful caramelization and deep flavor.
- Utilize Starchy Pasta Water: Reserve a cup of pasta water before draining to help thin the sauce and make it cling wonderfully to the pasta.
- Pasta Cooking Precision: Be careful not to overcook the pasta. Aim for al dente, as it will continue to cook slightly when mixed with the sauce.
- Customize the Spice: Adjust the Calabrian chili level to your liking; remember, you can always add more for an extra kick!
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Garnishes
Finish your Creamy Calabrian Chili Pappardelle with Sausage & Fennel by topping it with freshly grated parmesan and a sprinkle of freshly cracked black pepper. For a touch of color and freshness, add a bit of chopped fresh oregano or parsley.
Side Dishes
This hearty pasta pairs wonderfully with a simple green salad or garlic bread to complement the flavors while keeping the meal balanced. A side of roasted vegetables would also enhance the richness of the dish.
Creative Ways to Present
For an eye-catching presentation, serve the pappardelle in individual bowls with a small extra bowl of grated parmesan on the side. Consider using a vibrant, colorful plate to make the dish’s colors pop and enhance its visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Calabrian Chili Pappardelle with Sausage & Fennel in an airtight container in the refrigerator for up to three days. It makes for a delicious lunch or dinner the next day!
Freezing
While it’s best enjoyed fresh, you can freeze this dish. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to two months, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat your pasta gently over the stove on low heat, adding a splash of water or cream to bring the sauce back to the desired consistency. Stir occasionally until heated through.
FAQs
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Can I use a different type of pasta?
Absolutely! While pappardelle is perfect for catching the sauce, you can substitute it with other types such as fettuccine or tagliatelle.
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What can I use instead of heavy cream?
You can use half-and-half or a non-dairy cream alternative if you’re looking for a lighter option or need to avoid dairy.
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How can I make this dish more kid-friendly?
To make it milder, reduce the amount of Calabrian chili. You can also swap out the sausage for a mild ground meat, like turkey.
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Is there a vegetarian version of this pasta?
Yes, replace the sausage with plant-based crumbles or extra vegetables like mushrooms and zucchini for a vegetarian twist.
Final Thoughts
If you’ve been searching for the ultimate comforting yet elegant meal, this Creamy Calabrian Chili Pappardelle with Sausage & Fennel won’t disappoint. I highly encourage you to give it a try and experience a little slice of Italy in your kitchen. It’s a dish that promises to warm your heart and delight your taste buds. Enjoy every bite!
Print
Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Description
This creamy Calabrian chili pappardelle with sausage and fennel combines the spicy heat of Calabrian peppers with the richness of sausage and the sweetness of caramelized fennel, creating a flavorful and satisfying pasta dish perfect for any occasion.
Ingredients
Meat & Basic Ingredients
- Olive oil, as needed
- 1 lb raw mild Italian pork sausage
Vegetables & Aromatics
- 1 small onion, diced
- 2 small fennel bulbs, diced
- 6 garlic cloves, finely chopped
Dry & Canned Goods
- 4 tbsp unsalted butter
- 1/4 cup tomato paste
- 2 tbsp DeLallo Calabrian Chili Peppers
- 1/2 cup white wine
- 1 (24 oz) jar tomato purée
Pasta & Dairy
- 1 lb DeLallo Egg Pappardelle
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese, plus more for topping
Herbs & Seasonings
- 1 tbsp chopped fresh oregano
- Freshly cracked black pepper, as needed
Instructions
- Boil the Pasta: Bring a large pot of heavily salted water to a boil. Drop the pappardelle into the water, stir well, and cook to ‘al dente’ according to package instructions. Drain and set aside.
- Sear the Sausage: Heat a 3-quart stainless steel sauté pan over medium-high heat. Add enough olive oil to coat the bottom. Add the sausage and break it into small pieces with a wooden spoon. Season with a pinch of salt. Cook until browned, about 5 minutes. Transfer the sausage to a plate and set aside.
- Cook Vegetables: Reduce heat to medium. Add butter to the pan. Once melted, add diced onion and fennel. Cook for about 8 minutes until caramelized and tender, stirring often. Season with a pinch of salt.
- Build the Sauce Base: Add chopped garlic to the vegetables and cook for 30 seconds. Stir in tomato paste and Calabrian chili peppers, and cook for another minute. Pour in white wine and simmer for 2 minutes.
- Add Remaining Liquids and Meat: Stir in tomato purée, heavy cream, oregano, and browned sausage. Reserve about 1 cup of starchy pasta water. Add it to the sauce and stir well. Bring to a bubble, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Combine Pasta and Sauce: Add drained pasta to the sauce in the large pot. Toss to combine. Gradually stir in Parmesan cheese until melted and sauce coats the pasta. If too loose, simmer a bit longer; if too thick, add more reserved pasta water.
- Finish and Serve: Season with salt to taste, garnish with freshly cracked black pepper and more Parmesan cheese. Serve hot.
Notes
- Adjust the amount of Calabrian chili peppers to control heat level.
- You can substitute whole fennel bulbs with fennel fronds if preferred.
- For a lighter dish, use half-and-half instead of heavy cream.
- Prepare the sauce ahead; it reheats well.
Nutrition
- Serving Size: 1 plate (~350g)
- Calories: 650 kcal
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 40 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 22 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 100 mg
