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Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
Ash Tyrrell

Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe

I have to admit, the first time I made this creamy Calabrian chili pappardelle with sausage and fennel, 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
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.