If you’re looking to indulge in a pasta dish that oozes warmth and comfort while delivering a delightful kick, then the Creamy Calabrian Chili Pappardelle with Sausage & Fennel is your go-to recipe. With its luscious creaminess, aromatic fennel, and a hint of fiery Calabrian chili, this dish is bound to become a family favorite.
Why You’ll Love This Recipe
- Creamy Perfection: The balance between creaminess and spice is a culinary masterpiece.
- Flavorful Sausage: The sausage adds depth and hearty richness to every bite.
- Fennel Freshness: Fennel offers a subtle anise flavor that lightens the dish.
- Versatile: Easily adjustable to suit dietary needs or palates.
Ingredients You’ll Need
Creating the perfect Creamy Calabrian Chili Pappardelle with Sausage & Fennel starts with a selection of simple, high-quality ingredients. Each component plays a vital role in bringing out the flavors, textures, and colors that make this dish unforgettable.
- Olive oil: Used for sautéing, adding a light fruitiness to the dish.
- Italian pork sausage: Provides a savory, succulent base for the sauce.
- Fennel bulbs: Adds a crunchy, slightly sweet aspect that complements the heat.
- Calabrian chili peppers: The star ingredient, offering a bold, spicy kick.
- Heavy cream: Smooths out the spices, creating a luscious texture.
Variations
This dish is incredibly adaptable, and you can easily tailor it to your taste or dietary needs. Here are some ideas to get your creative juices flowing!
- Spice Level: Adjust the amount of Calabrian chili to control the heat intensity.
- Vegetarian Option: Leave out the sausage and double up on veggies like mushrooms.
- Different Pasta: Swap pappardelle for your favorite pasta shape, such as fettuccine or rigatoni.
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Step 1: Prepare the Sausage
Begin by bringing a large pot of heavily salted water to a boil. Meanwhile, heat a pan over medium-high heat, drizzle olive oil, and cook the Italian sausage until it’s beautifully browned and aromatic. Once done, set it aside to rest.
Step 2: Sauté the Vegetables
Reduce the heat to medium and melt butter in the same pan. Add diced onion and fennel, cooking until they’re caramelized and tender, which should take about eight minutes. This step builds the flavor foundation of your sauce.
Pro Tips for Making Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Ingredient Selection: Opt for high-quality sausages and fresh fennel to enhance the dish’s overall flavor.
- Pasta Perfection: Cook the pappardelle just until “al dente” for the perfect texture in every bite.
- Balancing Act: Use pasta water to achieve the right sauce consistency, ensuring it clings perfectly to the pappardelle.
- Final Flourish: Always finish with freshly grated parmesan and a dash of black pepper for maximum flavor.
How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Garnishes
Infuse some extra flavor by garnishing with fresh oregano, a sprinkle of chopped parsley, or a touch more of grated parmesan. These garnishes not only elevate the presentation but also freshen the palate.
Side Dishes
Pair this luscious pasta with a crisp green salad or a simple garlic bread to complement the richness of the sauce. A side of roasted vegetables would also bring out the earthy tones of the fennel and sausage.
Creative Ways to Present
Plate the pasta in a deep, wide bowl to create a warm and inviting tabletop. For a contemporary twist, serve individual portions in small, elegant dishes for refined dining.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen with time, making this dish even more delightful the next day.
Freezing
If planning to freeze, do so before adding the cream and cheese. Freeze the sausage and fennel sauce separately, then thaw and finish the dish fresh when needed for best texture and taste.
Reheating
Reheat gently on the stovetop over low heat. Add a splash of cream or milk to loosen the sauce, restoring its original creamy consistency. Stir continuously to avoid scorching.
FAQs
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Can I make this recipe spicier?
Absolutely! You can increase the amount of Calabrian chili peppers or even add a pinch of red pepper flakes for extra heat.
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Is there a dairy-free alternative?
Yes, you can substitute the heavy cream with coconut milk or almond milk, and use nutritional yeast in place of parmesan to keep it dairy-free.
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What can I use instead of fennel?
If you’re not a fan of fennel, try using celery or chopped green bell peppers to maintain the texture and slight sweetness.
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Can I add other vegetables?
Definitely! Mushrooms, spinach, or zucchini would be excellent additions, adding more complexity to the dish.
Final Thoughts
Sharing meals that bring joy is what life is all about, and this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is bound to deliver smiles all around. Easy to customize and bursting with flavor, it’s sure to earn a spot on your regular meal rotation. Happy cooking!
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Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a rich and flavorful pasta dish that combines tender sausage, caramelized fennel, and a spicy, creamy sauce infused with Calabrian chili peppers. Perfect for a comforting dinner, it features al dente pappardelle coated in a luscious tomato and cream-based sauce with aromatic herbs and Parmesan cheese.
Ingredients
Meat & Seafood
- 1 lb raw mild Italian pork sausage
Vegetables & Aromatics
- 1 small onion, diced
- 2 small fennel bulbs, diced
- 6 garlic cloves, finely chopped
- 1/2 cup chopped fresh oregano
Dairy
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
Pantry Items
- 1 lb DeLallo Egg Pappardelle
- 1/4 cup tomato paste
- 2 tbsp DeLallo Calabrian Chili Peppers
- 1/2 cup white wine
- 24 oz jar tomato purée
- 3 tbsp olive oil
Instructions
- Boil Pasta: Bring a large pot of heavily salted water to a boil. Once boiling, add the pappardelle and cook until al dente according to the package instructions. Drain and set aside.
- Cook Sausage: Meanwhile, heat a 3-quart stainless steel sauté pan over medium-high heat. Add enough olive oil to coat the bottom, then add the sausage. Use a wooden spoon to break it apart into smaller pieces. Season with a pinch of salt. Cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.
- Prepare Vegetables: Reduce heat to medium. Add butter to the pan. Once melted, add diced onion and fennel. Cook for about 8 minutes, stirring often, until caramelized and tender. Season with a pinch of salt.
- Sauté Garlic and Spices: Add chopped garlic to the vegetables and cook for 30 seconds. Stir in tomato paste and Calabrian chili peppers, cooking for another minute to develop flavor.
- Add Wine and Simmer: Pour in white wine, allowing it to simmer for 2 minutes until slightly reduced.
- Make Sauce: Add tomato purée, heavy cream, oregano, and cooked sausage to the pan. Fetch 1 cup of starchy pasta water and add to the sauce. Stir to combine and bring to a bubble. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Combine Pasta and Sauce: Toss cooked pappardelle into the sauce, stirring to coat. Gradually sprinkle in Parmesan cheese, stirring until melted and sauce thickens. Adjust consistency with additional pasta water if too thick, or raise heat slightly if too loose.
- Serve: Season with salt and freshly cracked black pepper. Plate the pasta, garnish with more Parmesan cheese, and serve hot.
Notes
- Adjust the spice level by adding more or less Calabrian chili peppers according to taste.
- For a creamier sauce, add a bit more heavy cream or Parmesan cheese.
- Best served immediately for optimal flavor and texture.
- You can substitute fresh herbs like basil or parsley for oregano if preferred.
- Using good quality pasta ensures the best dish; cook until just al dente for perfect texture.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 680 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 125 mg
