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This homemade Spicy Calabrian Chili Pappardelle with Sausage and Fennel is a simple dish that makes for the perfect comfort food during cold seasons. With thick pappardelle ribbons covered in a rich, spicy tomato sauce packed with bold Calabrian chili pepper flavors, fennel, and Italian sausage, you'll find it's just what you need when the temperature drops.
What Makes This Dish Special
You'll fall for the way this pasta balances heat, creaminess, and savory notes. The thick sauce sticks perfectly to the wide noodles, while the browned sausage and fennel create amazing flavor depth. There's a nice kick from the Calabrian chilis that makes it both familiar and interesting. You can whip it up pretty fast and it goes great with some green salad and bread on the side for a full dinner.
What You'll Need For This Pasta
- Pappardelle: Big, ribbon-like egg pasta that catches all the creamy sauce.
- Italian sausage: Go with mild or hot, whatever you like, for a meaty touch.
- Fennel: Cut into thin slices, adding sweetness with hints of licorice.
- Calabrian chili peppers: Diced up, giving that spicy, tangy taste.
- Shallots & garlic: The backbone flavors that start everything off.
- Butter: Brings luxury and helps cook down the fennel and shallots.
- Tomato paste & purée: Creates a strong tomato foundation.
- Heavy cream: Makes everything smooth and velvety.
- White wine: Cuts through the richness with some tang.
- Parmesan cheese: Grated fine, finishing things off with nutty goodness.
- Fresh oregano: Adds a pop of green, herby freshness.
- Olive oil: Gets the sausage nice and golden.
Creating Your Sauce
- Get The Sausage Going
- Pour some olive oil into a deep frying pan over medium heat. Cook the Italian sausage until it's nicely browned and done inside, then take it out and put it aside.
- Cook The Veggies
- Drop butter into the same pan and throw in your sliced fennel and shallots. Let them soften and turn golden, then mix in the garlic and Calabrian chilies for about 1–2 minutes until you can really smell them.
- Create The Base
- Mix in tomato paste and let it cook for 2 minutes to get more flavor. Pour in white wine and scrape all the tasty bits from the bottom, then add tomato purée, heavy cream, and fresh oregano. Let it bubble until it looks thick and smooth.
Putting It All Together
Cook your pappardelle in salty water until it's just firm, and save a cup of that starchy water. Dump the drained pasta right into your sauce with a splash of that saved water to help everything stick together. Mix in your parmesan and the cooked sausage, tossing everything around until the pasta is completely covered.
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Secrets For Amazing Pappardelle
Don't fully cook your pasta since it'll keep cooking in the hot sauce. Try to find good egg pappardelle for the best bite and taste. If you don't want it too spicy, just use fewer Calabrian peppers. Want it extra fresh? Sprinkle some more oregano or chopped parsley on top before serving.
How To Enjoy It Later
Eat your creamy Calabrian chili pasta while it's hot, maybe with some greens and bread for soaking up sauce. You can keep any leftovers in the fridge for up to 3 days in a sealed container. When reheating, do it slowly on the stove and add a little cream or pasta water to bring the sauce back to life. Don't try freezing this one—the cream won't hold up well, so it's best eaten fresh.
Frequently Asked Questions
- → What are Calabrian chilies?
- These peppers, from Italy's Calabria region, are spicy with a hint of fruity depth. They work perfectly for bold pasta sauces.
- → Can I swap out pappardelle?
- Sure! Other wide pastas like tagliatelle or fettuccine work great. Just pick something sturdy for the thick sauce.
- → Why is pasta water important?
- The starchy water helps make the sauce smooth and clingy. It's also great for thinning the sauce if needed.
- → What replaces fennel well?
- Celery is a good crunchy option, or you can double up on onions. But fennel's distinct flavor is hard to beat here.
- → How much heat does it pack?
- The spice mainly comes from the chilies, so you can start small and add more if you want to turn up the heat.