Creamy Calabrian Chili Pappardelle with Sausage & Fennel
A rich and creamy pasta dish featuring Calabrian chili, savory sausage, and aromatic fennel, embodying the essence of Italian cuisine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pork, Gluten
Ingredients
Scale
- 12 oz pappardelle pasta
- 1 lb Italian sausage, crumbled
- 1 fennel bulb, thinly sliced
- 2 tablespoons Calabrian chili paste
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the pappardelle according to package instructions.
- Drain and set aside, reserving a cup of pasta water.
- Warm olive oil in a large skillet over medium heat.
- Crumble the Italian sausage into the pan and cook until browned.
- Add the fennel and garlic, cooking until tender, about 5-7 minutes.
- Stir in the Calabrian chili paste and cook briefly.
- Pour in the heavy cream and sprinkle the Parmesan cheese, stirring until combined.
- Season with salt and pepper.
- Toss in the cooked pappardelle to coat in the sauce.
- Serve immediately, optionally garnished with extra Parmesan.
Notes
For best results, avoid overcooking the pappardelle and reserve pasta water for a creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg