The Bold & Tangy Calabrian Chili Pappardelle Recipe

Weeknight dinners demand bold, comforting flavors that satisfy deep hunger.

This creamy calabrian chili pappardelle with sausage & fennel brings spicy elegance to your table with minimal effort.

Smooth pasta ribbons dance with robust Italian sausage and delicate fennel, creating a symphony of textures.

calabrian chilies spark excitement through each carefully crafted bite, warming the palate with their distinctive heat.

Rich cream softens the spice, balancing intense flavors into a harmonious dish.

The recipe transforms simple ingredients into a restaurant-worthy meal you can master at home.

Prepare to fall in love with this irresistible pasta that promises to become a new family favorite.

What Sets Calabrian Chili Pappardelle Apart

• Calabrian chili paste and sausage combine to create a mouthwatering taste experience that will make your taste buds dance with excitement.
• This recipe uses a single pan for multiple cooking steps, minimizing cleanup and making cooking a breeze for busy home chefs.
• The flexible sauce allows simple adjustments by adding pasta water to control thickness, giving home cooks the confidence to perfect their dish.
• Despite its gourmet appearance, this recipe requires basic cooking skills, making it accessible for home cooks looking to elevate their meal game without complicated techniques.

Calabrian Chili Pappardelle Ingredients

• Pappardelle: Wide, flat pasta that provides a perfect canvas for the rich sauce.

• Sausage: Flavorful meat that adds depth and richness to the dish.

• Onion, Fennel: Provide a sweet and subtle anise-like flavor that caramelizes beautifully in the pan.

• Tomato Paste, Tomato Puree: Create a robust and tangy base for the sauce.
• Calabrian Chili Paste: Adds a spicy and vibrant kick to the dish.
• Heavy Cream: Brings a luxurious and creamy texture to the sauce.
• White Wine: Enhances the overall flavor profile with its subtle acidity.

• Garlic: Adds a pungent and aromatic element to the sauce.
• Oregano: Provides a classic Italian herb flavor.
• Salt, Black Pepper: Essential for balancing and enhancing the dish's taste.

• Parmesan Cheese: Adds a salty, nutty finish and helps to thicken the sauce.

• Olive Oil: Used for sautéing and adding richness.
• Butter: Helps to caramelize vegetables and add depth.
• Pasta Water: Helps to adjust sauce consistency and add starchy richness.

Making Calabrian Chili Pappardelle

Step 1: Boil Water with Salt

Fill a large pot with water and add a generous amount of salt.

Bring the water to a rolling boil, creating the perfect foundation for cooking delicious pasta.

Step 2: Brown the Sausage

Heat a stainless steel saute pan over medium-high heat.

Add olive oil to coat the bottom of the pan.

Crumble the sausage into the hot pan and season with a pinch of salt.

Cook until the meat develops a beautiful golden-brown color, about 5 minutes.

Transfer the browned sausage to a plate, keeping the flavorful bits in the pan.

Step 3: Caramelize Vegetables

Reduce heat to medium and add butter to the same pan.

• Diced onion
• Fennel

Stir frequently for about 8 minutes until the vegetables become tender and develop a rich, golden color.

Sprinkle salt to enhance their natural sweetness.

Step 4: Cook Pasta

Drop pappardelle into the boiling water.

Stir gently to prevent sticking and cook until al dente, following package instructions for the perfect texture.

Step 5: Create Sauce Base

Add garlic to the caramelized vegetables, cooking for 30 seconds to release its aroma.

• Tomato paste
• Calabrian chili paste

Cook for another minute.

Pour in white wine and let it simmer and reduce for 2 minutes to intensify the sauce’s depth.

Step 6: Build Creamy Sauce

• Tomato puree
• Heavy cream
• Oregano
• Browned sausage

Retrieve a cup of starchy pasta water and add to the sauce.

Bring to a gentle bubble, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.

Step 7: Finish the Dish

Drain pasta and return to the pot.

Pour sauce over the pasta and toss to combine.

Gradually add parmesan cheese, stirring until it melts and coats the pappardelle.

Adjust sauce consistency using reserved pasta water if needed.

Step 8: Garnish and Serve

Taste and adjust seasoning with salt.

• Freshly cracked black pepper
• Extra parmesan cheese

Savor the rich, creamy, and spicy flavors of this incredible pasta dish!

Tips for Calabrian Chili Pappardelle

• Salt the boiling water generously to infuse flavor directly into the pasta, creating a delicious foundation for your dish.
• Take time to slowly cook onions and fennel over medium heat, stirring frequently to develop deep, sweet caramelized notes without burning.
• Use reserved pasta water strategically to adjust sauce thickness, adding splashes gradually to achieve the ideal creamy texture that clings beautifully to pappardelle.
• Calabrian chili paste brings heat, while heavy cream provides a smooth, rich counterpoint, creating a harmonious and complex sauce flavor profile.
• Build depth by browning sausage first, then using the same pan to sauté vegetables and develop a rich, interconnected taste foundation for the sauce.

Storing Calabrian Chili Pappardelle

• Store cooled pasta in an airtight container and keep in the refrigerator for up to 3-4 days. Cover tightly to prevent moisture loss and absorb other food odors.
• Place pasta in a microwave-safe dish, add a splash of water or cream to restore moisture. Heat in 30-second intervals, stirring between each to distribute heat evenly and prevent drying out.
• Warm pasta in a skillet over medium-low heat, adding a little cream or pasta water to revive the sauce's creamy consistency. Stir gently and continuously to prevent sticking and maintain texture.
• Transfer completely cooled pasta to a freezer-safe container, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating using microwave or stovetop methods.

What to Serve with Calabrian Chili Pappardelle

• Pair with Zesty Sangiovese: Choose a medium-bodied Italian red wine with bright acidity that complements the spicy sausage and cuts through the creamy sauce.
• Create Crisp Fennel Salad: Prepare a light side salad with thinly sliced fennel, arugula, lemon vinaigrette, and shaved parmesan to balance the rich pasta dish.
• Serve Garlic Herb Focaccia: Bake a rustic Italian bread with rosemary and sea salt to soak up the delicious sauce and provide a crunchy textural contrast.
• Match with Chilled Aperol Spritz: Mix a refreshing cocktail that offers citrusy notes and effervescence to cleanse the palate between bites of the spicy, creamy pasta.

Variations on Calabrian Chili Pappardelle

• Vegetarian Version: Replace sausage with plant-based ground meat or crumbled tofu, seasoned with fennel seeds and red pepper flakes for similar flavor profile.
• Gluten-Free Adaptation: Swap pappardelle with gluten-free wide rice noodles or chickpea pasta, ensuring same rich texture and sauce absorption.
• Low-Carb Option: Substitute pasta with spiralized zucchini noodles or spaghetti squash, maintaining the creamy Calabrian chili sauce and keeping protein from sausage or alternative protein source.
• Dairy-Free Alternative: Use coconut cream instead of heavy cream, nutritional yeast in place of parmesan cheese, and ensure all other ingredients are dairy-free for those with lactose restrictions.

FAQs

• Why use Calabrian chili paste in this recipe?

Calabrian chili paste adds a unique, spicy kick with a fruity undertone that elevates the entire dish, providing depth and complexity to the sauce without overwhelming the other flavors.

• What makes fennel a good ingredient in this pasta dish?

Fennel brings a subtle, sweet licorice-like flavor that complements the sausage and adds a delicate aromatic quality to the overall sauce, creating a more nuanced and interesting taste profile.

• How important is the pasta water in this recipe?

Pasta water is crucial because it contains starch that helps thicken the sauce, creates a silky texture, and helps the sauce adhere better to the pappardelle, ensuring each bite is perfectly coated and flavorful.

• Can I substitute the pappardelle with another pasta?

While pappardelle’s wide, flat shape is ideal for holding the creamy sauce, you can use other wide noodles like fettuccine or tagliatelle that will similarly capture the rich sauce and sausage bits.

Creamy Calabrian Chili Pappardelle With Sausage & Fennel Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Creamy Calabrian Chili Pappardelle delights with bold Italian flavors, blending spicy sausage and aromatic fennel in a luxurious sauce. Pasta lovers will savor each twirled bite of this comforting, zesty dish that brings Mediterranean warmth to your table.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb raw mild Italian pork sausage
• 1 lb DeLallo Egg Pappardelle
• 1 (24 oz) jar tomato puree
• 1 cup heavy cream

Vegetables and Aromatics:

• 2 small fennel bulbs, diced
• 1 small onion, diced
• 6 garlic cloves, finely chopped
• 1 tablespoon chopped fresh oregano
• 1/4 cup tomato paste
• 2 tablespoons DeLallo Calabrian Chili Peppers

Liquids, Fats, and Seasonings:

• 1/2 cup white wine
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated parmesan cheese, plus more for topping
• olive oil, as needed
• freshly cracked black pepper, as needed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Fill a large pot with salted water and bring to a rolling boil at high heat, preparing for pasta cooking.
2. Heat olive oil in a stainless steel pan over medium-high temperature. Add sausage, breaking into smaller pieces and seasoning with salt. Cook until browned, approximately 5 minutes. Remove sausage with a slotted spoon, keeping pan drippings.
3. Reduce heat to medium and melt butter in the same pan. Add diced onion and fennel, cooking for 8 minutes while stirring frequently until caramelized and tender.
4. Drop pappardelle into boiling water, stirring to prevent sticking. Cook until al dente according to package instructions.
5. Incorporate minced garlic into vegetable mixture, sautéing for 30 seconds. Mix in tomato paste and Calabrian chili paste, cooking for an additional minute. Deglaze pan with white wine, allowing it to reduce for 2 minutes.
6. Add tomato puree, heavy cream, oregano, and reserved sausage to the pan. Stir thoroughly. Reserve 1 cup of starchy pasta water. Simmer sauce on medium-low heat for 5 minutes, stirring occasionally.
7. Drain pasta and return to pot. Pour sauce over pasta, tossing to combine. Gradually fold in parmesan cheese until melted and sauce coats pasta evenly. Adjust sauce consistency using reserved pasta water if needed.
8. Taste and season with additional salt. Plate pasta and garnish with freshly cracked black pepper and extra parmesan cheese. Serve immediately while hot.

Notes

• Choose sturdy pasta like pappardelle to hold the rich, creamy sauce perfectly without breaking apart during mixing.
• Reserve extra pasta water as a secret weapon for adjusting sauce consistency, helping create a silky, clingy texture that coats each noodle beautifully.
• Caramelize vegetables slowly to develop deep, sweet undertones that elevate the entire dish’s flavor profile, transforming simple ingredients into something extraordinary.
• Swap sausage with plant-based alternatives like crumbled tempeh or Beyond Meat for a vegetarian version that maintains the recipe’s robust and hearty character.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 750
• Sugar: 6 g
• Sodium: 920 mg
• Fat: 40 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 105 mg