I have to admit, the first time I made this Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe, I was hooked instantly. The rich, silky sauce clinging to the wide pappardelle strands and the subtle heat from the chili peppers made it a comforting dish I couldn’t stop eating.
The fennel adds a fragrant sweetness, and the Italian sausage gives a hearty, savory punch. I love serving this with a crisp green salad and fresh bread—it turns dinner into a cozy, restaurant-style experience at home.
After trying it, I knew this recipe would be a new favorite for chilly evenings. You can also enjoy a warm bowl of Broccoli Cheese Soup Recipe alongside it for an extra comforting meal.
Ingredients for Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Here’s what you’ll need to create this flavorful pasta dish. I always recommend using fresh and high-quality ingredients for the best taste.
- olive oil, as needed – for browning sausage and sautéing vegetables, use a neutral or extra virgin oil for flavor.
- 1 lb mild Italian pork sausage – I prefer fresh sausage for a juicier, richer flavor; avoid pre-cooked.
- 4 tbsp unsalted butter – adds a smooth, creamy base; unsalted lets you control seasoning.
- 1 small onion, diced – choose sweet onions to enhance natural sweetness.
- 2 small fennel bulbs, diced – fresh fennel gives a delicate anise flavor that balances the chili heat.
- 1 lb egg pappardelle – fresh or high-quality dried pappardelle works best; it holds sauce beautifully.
- 6 garlic cloves, finely chopped – fresh garlic is essential; skip pre-minced for authentic aroma.
- ¼ cup tomato paste – concentrated flavor; I like to cook it briefly for a deeper taste.
- 2 tbsp Calabrian chili peppers – these bring smoky heat; adjust based on your spice tolerance.
- ½ cup white wine – adds acidity and depth, enhancing the richness of the sauce.
- 1 (24 oz) jar tomato purée – smooth texture is key; avoid chunky crushed tomatoes.
- 1 cup heavy cream – gives that luscious, creamy consistency; full-fat works best.
- 1 tbsp chopped fresh oregano – fresh herbs elevate the flavor; dried works in a pinch.
- ½ cup freshly grated Parmesan cheese, plus extra for topping – freshly grated melts perfectly.
- freshly cracked black pepper, as needed – for finishing and seasoning to taste. If you want a pasta dish with a cheesy twist, you might also enjoy the Garlic Parmesan Chicken Pasta Bake Recipe for a weeknight dinner.
Note: Serves 6-8
Variations
I love experimenting with this recipe depending on dietary needs or flavor preferences:
- Swap heavy cream for coconut milk to make it dairy-free.
- Use turkey or chicken sausage for a leaner version.
- Add roasted red peppers or sun-dried tomatoes for extra flavor complexity.
- Sprinkle crushed red pepper or smoked paprika to intensify the heat.
- Use gluten-free pappardelle for a gluten-free option without compromising texture.
Cooking Time
Here’s a quick glance at how long this recipe takes:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
Having the right tools makes this recipe so much easier:
- Large pot – to boil pasta to perfect al dente.
- 3-quart stainless steel sauté pan – ideal for browning sausage and simmering sauce.
- Wooden spoon – for stirring and breaking up sausage.
- Knife & cutting board – for chopping vegetables and herbs.
- Grater – for freshly grating Parmesan cheese.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Prepare the Sausage
Start by heating olive oil in a 3-quart sauté pan over medium-high heat. Add the Italian sausage, breaking it into small pieces. Cook until golden brown and slightly caramelized, then remove from the pan and set aside.
Sauté Onion and Fennel
Reduce the heat to medium and melt butter in the same pan. Add diced onion and fennel, cooking until soft and lightly caramelized. This builds a sweet, aromatic base for the sauce.
Cook the Garlic and Tomato Paste
Add finely chopped garlic and cook for just 30 seconds. Stir in the tomato paste and Calabrian chili, letting them cook together for about a minute to release their flavors.
Deglaze with White Wine
Pour in the white wine, letting it simmer for 2 minutes. This lifts the flavorful browned bits from the pan and adds a subtle acidity that balances the creaminess.
Make the Creamy Sauce
Add the tomato purée, heavy cream, fresh oregano, and cooked sausage back to the pan. Stir in a cup of pasta water to loosen the sauce and simmer gently for about 5 minutes, allowing all the flavors to meld together.
Cook the Pappardelle
Meanwhile, cook pappardelle in heavily salted boiling water until al dente. Drain and return the pasta to the pot. Pour the sauce over the pasta and toss thoroughly to coat every strand.
Finish with Cheese
Gradually stir in freshly grated Parmesan until the sauce clings beautifully to the pasta. Adjust the consistency with pasta water if needed, and season with freshly cracked black pepper before serving.
Additional Tips for Making this Recipe Better
From my experience, these tips make a huge difference:
- I always reserve pasta water; it’s magic for adjusting sauce thickness.
- Don’t rush caramelizing onion and fennel—they bring natural sweetness.
- Taste as you go, especially for salt and spice, to suit your palate.
- Fresh Parmesan makes the sauce silkier than pre-grated options.
- Let the sauce sit for a minute before tossing with pasta; flavors deepen beautifully.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
I love making this dish feel special by focusing on presentation:
- Serve in wide shallow bowls to showcase the creamy sauce coating each pappardelle strand.
- Garnish with extra Parmesan and freshly cracked black pepper.
- Add a few sprigs of fresh oregano for a pop of green.
- Pair with a crisp green salad and crusty bread to scoop up leftover sauce.
Nutritional Information
Here’s a rough guide to the nutrition for one serving:
- Calories: 580 kcal – a satisfying and hearty portion.
- Protein: 28 g – thanks to sausage and cheese.
- Carbohydrates: 55 g – from pappardelle and tomato base.
- Fat: 30 g – rich from cream, butter, and sausage.
Make Ahead and Storage
Storing
Keep leftover pasta in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of pasta water when reheating.
Freezing
This dish freezes well. Portion into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat over low-medium heat in a pan, stirring occasionally. Add a bit of cream or pasta water to revive the silky texture.
Why You’ll Love This Recipe
This creamy Calabrian chili pappardelle is a must-try for many reasons:
- Quick and easy to make, perfect for weeknights or special occasions.
- Bold, flavorful, and customizable to spice preference.
- Comforting and hearty, ideal for chilly fall or winter nights.
- Versatile with dietary swaps, from dairy-free to gluten-free options.
- Restaurant-quality dish you can make at home, impressing family and friends.
This recipe is creamy, spicy, and comforting all in one bowl. I promise, once you make it, it will become your go-to for cozy nights and family dinners alike.
Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Ingredients
Method
- Start by heating olive oil in a 3-quart sauté pan over medium-high heat. Add the Italian sausage, breaking it into small pieces. Cook until golden brown and slightly caramelized, then remove from the pan and set aside.
- Reduce the heat to medium and melt butter in the same pan. Add diced onion and fennel, cooking until soft and lightly caramelized. This builds a sweet, aromatic base for the sauce.
- Add finely chopped garlic and cook for just 30 seconds. Stir in the tomato paste and Calabrian chili, letting them cook together for about a minute to release their flavors.
- Pour in the white wine, letting it simmer for 2 minutes. This lifts the flavorful browned bits from the pan and adds a subtle acidity that balances the creaminess.
- Add the tomato purée, heavy cream, fresh oregano, and cooked sausage back to the pan. Stir in a cup of pasta water to loosen the sauce and simmer gently for about 5 minutes, allowing all the flavors to meld together.
- Meanwhile, cook pappardelle in heavily salted boiling water until al dente. Drain and return the pasta to the pot. Pour the sauce over the pasta and toss thoroughly to coat every strand.
- Gradually stir in freshly grated Parmesan until the sauce clings beautifully to the pasta. Adjust the consistency with pasta water if needed, and season with freshly cracked black pepper before serving.
Notes
- I always reserve pasta water; it’s magic for adjusting sauce thickness.
- Don’t rush caramelizing onion and fennel—they bring natural sweetness.
- Taste as you go, especially for salt and spice, to suit your palate.
- Fresh Parmesan makes the sauce silkier than pre-grated options.
- Let the sauce sit for a minute before tossing with pasta; flavors deepen beautifully.
