Calabrian Chili Pappardelle (Print Version)
# Ingredients:
01 -
Enough olive oil to coat your pan.
02 -
1 pound of mild pork sausage (Italian style), uncooked.
03 -
4 tablespoons of unsalted butter.
04 -
One small onion, chopped finely.
05 -
Two little fennel bulbs, diced into small pieces.
06 -
1 pound of egg pappardelle pasta.
07 -
Six garlic cloves, minced.
08 -
1/4 cup tomato paste.
09 -
Two tablespoons of Calabrian chili peppers.
10 -
Half a cup of white wine.
11 -
A 24-ounce jar of tomato purée.
12 -
A cup of heavy cream.
13 -
One tablespoon of fresh oregano, chopped.
14 -
Half a cup of grated parmesan cheese, plus extra if you'd like.
15 -
Cracked black pepper for taste.
# Instructions:
01 -
Fill a large pot, heavily salt it, and get it boiling.
02 -
Warm up your stainless steel sauté pan on medium-high heat. Drizzle in enough olive oil to coat the base. Toss in the sausage, breaking it into bits with a wooden spoon. Add a little salt, cook for 5 minutes, or until browned. Scoop it out with a slotted spoon and set it on a plate.
03 -
Turn the heat to medium, drop in the butter, and let it melt. Toss in the onion and fennel, stirring often. Cook for about 8 minutes, letting them soften and caramelize. Sprinkle in some salt.
04 -
Add the pappardelle to your boiling water. Stir to prevent sticking, and cook until firm but not hard, following the package directions.
05 -
Mix in the garlic with your caramelized veggies and cook for 30 seconds. Add the tomato paste and chili peppers, letting them cook for another minute. Pour in the white wine, letting it simmer for a couple of minutes.
06 -
Stir in the tomato purée, cream, oregano, and the cooked sausage. Scoop out a cup of starchy pasta water (plus a little extra) and mix it in with the sauce. Simmer gently on medium-low heat for five minutes, stirring now and then.
07 -
Drain the pasta, then put it back into the pot. Pour the sauce over it, tossing until combined. Gradually sprinkle in parmesan cheese, stirring until it melts and the sauce sticks to the pasta.
08 -
Taste and adjust salt if needed. Serve hot with cracked black pepper and extra parmesan on top.
# Notes:
01 -
If the sauce is thick, loosen it with more pasta water. If it's thin, cook it down a bit longer.