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

Units Scale

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

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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