Name: Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: Pappardelle Pasta: 12 oz pappardelle pasta Beef Sausage: 1 pound beef sausage (casings removed) Fennel: 1 small fennel bulb (thinly sliced) Garlic: 3 cloves garlic (minced) Calabrian Chili Paste: 1 tablespoon Calabrian chili paste (or more to taste) Dry White Wine: ½ cup dry white wine Heavy Cream: 1 cup heavy cream Parmesan Cheese: ½ cup grated Parmesan cheese Seasonings: 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper Garnish: Fresh fennel fronds or parsley for garnish (optional)

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If you’re longing for a bowl of comfort that packs a little heat, a lot of creaminess, and a burst of Italian-inspired flavor, this Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel is your new go-to. Picture broad ribbons of pappardelle luxuriously tangled with spicy beef sausage and tender fennel, all swirled into a lush, chili-spiked cream sauce. It’s the kind of pasta you make when you want an easy dinner that tastes like something you’d get at your favorite trattoria—hearty, vibrant, just the right amount of spicy, and utterly unforgettable.

Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel may be short and sweet, but it’s thoughtfully put together so that every component brings something crave-worthy—whether it’s velvety cream, spicy chili, or that irresistible anise aroma from fresh fennel. Here’s what you’ll want to gather before you start:

Pappardelle Pasta: Wide, flat noodles that soak up every bit of the creamy sauce—if you don’t have pappardelle, tagliatelle or fettuccine are great substitutes.
Olive Oil: A touch of richness for sautéing the sausage and vegetables.
Beef Sausage (casings removed): Brings hearty, meaty flavor and infuses the whole dish with savory goodness.
Fennel Bulb (thinly sliced): Offers subtle sweet and aromatic notes that lift the sauce and pair beautifully with sausage.
Garlic (minced): Essential for a rich, aromatic foundation—don’t skimp on it!
Calabrian Chili Paste: The signature spicy kick that sets this pasta apart; add more for extra heat, or less for a gentler glow.
Dry White Wine: Lifts and brightens the sauce while adding complexity.
Heavy Cream: Creates that luscious, silky texture that clings to every noodle.
Parmesan Cheese (grated): Adds savory depth and a salty finish; fresh grating is best for flavor and melt.
Salt & Black Pepper: Balances and sharpens all the other flavors; season to taste as you go.
Fresh Fennel Fronds or Parsley (optional): For a pop of color and freshness right before serving.

How to Make Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel

Step 1: Cook the Pappardelle

Bring a big pot of salted water to a boil—salting generously is the key to flavorful pasta. Drop in the pappardelle and cook until just al dente, following the package directions. Remember to save about half a cup of pasta water before draining; it can help emulsify your sauce and make it extra silky later on.

Step 2: Brown the Sausage

While the noodles are cooking, grab a large skillet and set it over medium heat. Add olive oil, then crumble the beef sausage into the pan. Cook it, breaking it up into small bits with your spoon, until it’s deeply browned and fully cooked—this usually takes 6 to 8 minutes. A little patience here goes a long way in building flavor for your Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel.

Step 3: Sauté the Fennel and Garlic

Once the sausage is nicely browned, stir in the thinly sliced fennel and let it cook for about 4 or 5 minutes, until it softens and turns sweet at the edges. Add the minced garlic and give it one more minute, just until fragrant—it should smell amazing at this point!

Step 4: Add Calabrian Chili Paste and Wine

Spoon in the Calabrian chili paste and stir so everything is evenly coated in its fiery red color. Next, pour in the white wine and use your spoon to scrape up all the tasty browned bits on the bottom of the pan. Allow the mixture to simmer for 2 to 3 minutes, so the flavors meld and the wine reduces just a little.

Step 5: Make It Creamy

Lower the heat, then add the heavy cream, grated Parmesan, salt, and black pepper. Stir together until the cheese melts and the sauce is thick and creamy, simmering gently for 2 to 3 minutes. Don’t let it boil; you want it smooth, not separated.

Step 6: Toss with the Pasta

Add the drained pappardelle directly to your skillet of sauce. Gently toss to coat each ribbon in the creamy, spicy goodness. If the sauce seems a bit thick, drizzle in that reserved pasta water until you reach your perfect consistency. Finish with a taste to adjust the salt and pepper if needed.

Step 7: Finish and Serve

Turn off the heat and plate up your Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel. Scatter over some chopped fennel fronds or parsley for a fresh and vibrant finishing touch. Serve immediately while it’s hot and fragrant—get ready for pasta bliss!

How to Serve Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel

Garnishes

For a final flourish that really makes this Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel pop, a sprinkle of freshly chopped fennel fronds or parsley is magic. They add color and a hint of herby freshness that contrasts beautifully with the rich, spicy sauce. A dusting of extra Parmesan or a drizzle of good olive oil can also elevate every bowl.

Side Dishes

This pasta is bold and satisfying, so you only need a simple green salad or a plate of garlicky sautéed greens to round out the meal. Crusty bread or toasted focaccia is practically non-negotiable, as you’ll want to swipe up every drop of that luscious Calabrian chili cream sauce.

Creative Ways to Present

For a showstopping dinner party, twirl piles of Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel into shallow bowls and top each with a dollop of ricotta or a few shaves of Parmesan. Serving family-style on a big platter lets everyone help themselves, and makes the meal feel even more festive and inviting.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate promptly. The flavors deepen as it sits, and Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel makes a wonderful lunch the next day. It should stay delicious in the fridge for up to 3 days.

Freezing

While you technically can freeze this dish, cream-based sauces sometimes change texture after thawing. If you do freeze it, let it cool completely, then pack in freezer-safe containers for up to 2 months. Defrost overnight in the fridge before reheating gently.

Reheating

To reheat, place leftovers in a saucepan with a splash of water or cream and warm over low heat, stirring gently. This helps revive the creaminess without breaking the sauce. Avoid microwaving in large batches, as it can make the pasta rubbery.

FAQs

Can I use a different type Main Course

Absolutely! Pork sausage, chicken sausage, or even plant-based sausage all work beautifully in Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel. Just adjust the cooking time as needed for your chosen protein.

How spicy is this dish?

The Calabrian chili paste gives a noticeable kick, but you control the flame. Start with a tablespoon, taste, and add more if you’re after a bolder heat. Or, scale it back for a milder, more family-friendly plate of pasta.

What if I can’t find Calabrian chili paste?

If Calabrian chili paste isn’t available, you can substitute with another chili paste or a combination of crushed red pepper flakes and a splash of extra olive oil. The depth of flavor will vary, but you’ll still get that crave-worthy heat.

Is it possible to make this dish lighter?

Yes! You can swap half the heavy cream for whole milk or even unsweetened oat milk for a lighter version. Be sure to simmer gently so your sauce stays smooth and creamy.

Can I make it gluten free?

Definitely—just use your favorite gluten-free pappardelle or another wide gluten-free pasta. The creamy, spicy sauce shines on any noodle!

Final Thoughts

If you’re craving a dinner that’s luscious, layered with flavor, and ready to impress, you can’t go wrong with Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel. It’s just the right mix of cozy and exciting—so grab your ingredients, invite someone you love, and dig into this unforgettable bowl of pasta!

Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in a flavorful pasta dish with a spicy kick! This Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel combines the heat of Calabrian chili paste with creamy sauce, savory beef sausage, and the subtle sweetness of fennel. A delicious Italian-American fusion that’s sure to please your taste buds.

Ingredients

Pappardelle Pasta:

12 oz pappardelle pasta

Beef Sausage:

1 pound beef sausage (casings removed)

Fennel:

1 small fennel bulb (thinly sliced)

Garlic:

3 cloves garlic (minced)

Calabrian Chili Paste:

1 tablespoon Calabrian chili paste (or more to taste)

Dry White Wine:

½ cup dry white wine

Heavy Cream:

1 cup heavy cream

Parmesan Cheese:

½ cup grated Parmesan cheese

Seasonings:

1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper

Garnish:

Fresh fennel fronds or parsley for garnish (optional)

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Instructions

Cook Pasta: Boil salted water and cook pappardelle until al dente. Reserve 1/2 cup pasta water.
Prepare Sausage: Cook beef sausage in olive oil until browned. Add fennel, garlic, and sauté. Stir in Calabrian chili paste.
Add Sauces: Pour in white wine, then add cream, Parmesan, salt, and pepper. Simmer until thickened.
Combine: Toss cooked pasta in sauce, using reserved water as needed. Garnish and serve.