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
Units
Scale
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
