There’s something special about swirling thick ribbons of pasta through a luxuriously creamy sauce that’s been kissed by fiery Calabrian chili and studded with savory bites of sausage and sweet fennel. Every time I twirl my fork around a mound of this Creamy Calabrian Chili Pappardelle with Sausage & Fennel, I can’t help but smile—partly because of the incredible flavor party happening in my mouth, and partly because this dish always brings back fond memories of cozy family dinners and lively chats around the table. The heat of the chili paste is just enough to create a pleasantly warm tingle, while the fennel adds that subtle, aromatic hint of anise that cuts through the richness. And let’s not forget the little sparkle of lemon zest on top—that bright pop of citrus that ties everything together like the perfect finishing note of a symphony.
One of my favorite things about this recipe is how it feels both indulgent and approachable at the same time. Whether I’m cooking for a crowd on a chilly evening or whipping up a quick weeknight meal for just two, this pasta never disappoints. The Italian sausage sizzles in the pan until beautifully browned, releasing all those flavorful juices into the sauce base. Then a splash of white wine to deglaze the skillet, followed by a swirl of heavy cream, chicken broth, and more chili paste until it all comes together in a silky dream. And yes, I always save a little pasta water—trust me on this—to pull the sauce together at the very end. It’s a simple trick that ensures every strand of pappardelle is perfectly coated. So grab your favorite bottle of white wine, put on some good music, and let’s dive into the details of how to make this unforgettable pasta for your next meal!
KEY INGREDIENTS IN CREAMY CALABRIAN CHILI PAPPARDELLE WITH SAUSAGE & FENNEL
Before we roll up our sleeves and get cooking, let’s take a look at the stars of the show. Each ingredient brings its own personality to the table, working in harmony to build layers of flavor, texture, and aroma. From the sturdy ribbons of pasta that cradle every drop of sauce to the bright herbs that add a final flourish, here’s what you’ll need and why each component matters.
- Pappardelle pasta
These wide, flat noodles are perfect for holding onto a thick, creamy sauce. Their generous surface area ensures every bite is loaded with flavor.
- Italian sausage (preferably spicy)
A robust, savory element that adds both richness and a little kick. Browning the sausage releases flavorful oils that form the base of the sauce.
- Fennel bulb
Thinly sliced, it brings a sweet, anise-like crispness that balances the creaminess and the heat.
- Onion
Finely chopped for sweetness and depth. As it caramelizes, it builds a savory foundation for the rest of the ingredients.
- Garlic
Minced to infuse the sauce with its warm, pungent aroma. Garlic is the unsung hero that brightens up every savory dish.
- Calabrian chili paste
A concentrated burst of smoky, spicy flavor that defines this recipe. Adjust to taste for a mild tingle or a fiery punch.
- Red pepper flakes
Optional, for those who crave extra heat. Sprinkle in more or less depending on your spice tolerance.
- Heavy cream
The source of that luxurious, velvety texture. It mellows out the heat and brings everything together in a silky embrace.
- Chicken broth
Adds a gentle savory note and helps thin the cream slightly, creating a well-balanced sauce.
- White wine
Used to deglaze the pan and lift up all those caramelized bits of flavor. It contributes subtle acidity and complexity.
- Olive oil
The cooking medium that carries flavors and crisps up the sausage and veggies without overpowering them.
- Salt and pepper
Simple seasonings that enhance and balance all the other tastes in the dish.
- Parmesan cheese
Grated into the sauce for a nutty, umami-rich finish. It also helps thicken and enrich the texture.
- Fresh basil
Chopped and sprinkled on top for a burst of herbaceous freshness and color.
- Fresh parsley
Adds a bright, clean note and a lovely green garnish that complements the basil.
- Lemon zest
Optional but highly recommended for a final citrusy zing that cuts through the richness and wakes up your palate.
HOW TO MAKE CREAMY CALABRIAN CHILI PAPPARDELLE WITH SAUSAGE & FENNEL
Let’s roll up our sleeves and walk through each step of this luscious pasta adventure. With a few simple techniques and a little patience, you’ll have a restaurant-worthy dish on your table in under an hour.
1. Bring a large pot of heavily salted water to a vigorous boil, then add the pappardelle. Cook according to package instructions until perfectly al dente—tender but still with a slight bite. Before you drain, scoop out about ½ cup of that starchy pasta water and set it aside. It’s liquid gold for adjusting your sauce’s consistency later.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into bite-sized pieces with a spoon or spatula. Let it cook undisturbed for a couple of minutes before stirring, so it can develop a rich golden crust. Continue cooking for about 6–8 minutes until the sausage is thoroughly browned and cooked through. Transfer it to a plate and set aside.
3. In the same skillet, add the sliced fennel and chopped onion. Sauté for about 4–5 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize at the edges. This gentle browning brings out their natural sweetness.
4. Stir in the minced garlic, Calabrian chili paste, and red pepper flakes (if you’re using them). Cook for another 1–2 minutes, stirring constantly, until the mixture becomes aromatic and you can smell that wonderful chili-infused garlic scent.
5. Pour in the white wine to deglaze the skillet, using a spatula to scrape up any browned bits stuck to the bottom. Let the wine bubble away for about 2 minutes so the alcohol cooks off and only the flavor remains.
6. Add the chicken broth and bring the sauce to a gentle simmer. Allow it to cook for about 5 minutes, giving it time to reduce slightly and concentrate the flavors.
7. Slowly pour in the heavy cream, stirring to combine. Let the sauce simmer for an additional 3–4 minutes over low heat, until it thickens enough to coat the back of a spoon.
8. Return the cooked sausage to the skillet, tossing it in the sauce so it’s evenly coated. Taste and adjust the seasoning with salt and freshly ground pepper as needed.
9. Add the drained pappardelle to the skillet, gently tossing everything together with tongs or a large spoon. If the sauce feels too thick, drizzle in a splash of the reserved pasta water until you achieve a silky, saucy consistency.
10. Stir in the grated Parmesan cheese, allowing it to melt smoothly into the sauce. Remove the skillet from the heat.
11. Serve directly from the pan into warmed bowls. Garnish with chopped fresh basil, fresh parsley, and a light dusting of lemon zest for a bright finish.
SERVING SUGGESTIONS FOR CREAMY CALABRIAN CHILI PAPPARDELLE WITH SAUSAGE & FENNEL
Once your plates are piled high with those glorious pappardelle ribbons, it’s time to think about the perfect accompaniments. A smart serving approach elevates the entire meal—here are a few ideas to make every bite sing.
- Pair with a crisp white wine such as Sauvignon Blanc or an unoaked Chardonnay. The acidity cuts through the creaminess, balancing the rich flavors and making each forkful feel lighter.
- Offer a drizzle of extra-virgin olive oil and an extra sprinkle of grated Parmesan at the table. Guests can customize their plates with a fresh hit of cheese and that fruity, peppery finish from the oil.
- Serve alongside a crunchy green salad tossed with lemon vinaigrette. The bright, zesty flavors and crisp textures provide a lovely counterpoint to the silky pasta.
- Top with lightly toasted breadcrumbs tossed in garlic-infused olive oil for added texture and a golden-brown crunch. It’s a simple finishing touch that feels so gourmet.
HOW TO STORE CREAMY CALABRIAN CHILI PAPPARDELLE WITH SAUSAGE & FENNEL
Whether you’re meal-prepping for a busy week or simply saving leftovers, this dish keeps its charm when stored properly. With just a few easy steps, you can maintain that creamy texture and vibrant flavor for days to come.
- Store in an airtight container in the refrigerator for up to 3–4 days. Make sure the pasta has cooled to room temperature before sealing to prevent condensation from watering down the sauce.
- For longer-term storage, transfer portions into freezer-safe bags or containers, leaving a small gap at the top for expansion. Freeze for up to 2 months, then thaw in the fridge overnight before reheating.
- Reheat gently on the stovetop over low heat, stirring in a splash of water, broth, or cream to revive the sauce’s silky consistency. Avoid high heat, which can cause the cream to separate.
- If you prefer the microwave, cover the pasta and heat in short intervals, stirring in between. This ensures even warming and helps maintain that luscious texture.
CONCLUSION
I hope this deep dive into Creamy Calabrian Chili Pappardelle with Sausage & Fennel has you feeling inspired and ready to bring a touch of Italian flair to your kitchen. From the bold spice of Calabrian chili paste to the delicate sweetness of fennel, each ingredient works in harmony to create a dish that’s comforting, indulgent, and endlessly satisfying. The method may feel a bit gourmet, but the process is straightforward—perfect for both new cooks seeking a confidence booster and seasoned home chefs craving a flavorful twist on classic pasta. And don’t forget that little splash of lemon zest and fresh herbs; they’re the magic touches that lift this meal from simply delicious to truly unforgettable.
Feel free to print this article or save it for later so you can revisit it whenever you need a go-to weeknight champion or a show-stopping dinner for friends. Below, you’ll find a handy FAQ to answer questions you might have (for spicing it up, substituting ingredients, or making it ahead). If you try this recipe, I’d absolutely love to hear your feedback—whether it’s a tipsy tweak, a flavor variation you discovered, or even if you have any questions along the way. Drop a comment, ask away, or share your own story of how this creamy, spicy pasta fit into your life. Happy cooking!
Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Description
A luscious pasta layered with fiery Calabrian chili, savory sausage, tender fennel and a luxuriously creamy sauce, brightened by a hint of lemon zest and fresh herbs
Ingredients
Instructions
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Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta cooking water, and set aside.
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In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside.
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In the same skillet, add the sliced fennel and onion. Sauté for about 4-5 minutes, until softened and slightly caramelized.
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Add the minced garlic, Calabrian chili paste, and red pepper flakes (if using). Stir well and cook for another 1-2 minutes until fragrant.
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Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let the wine cook off for about 2 minutes.
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Add the chicken broth and bring to a simmer. Cook for about 5 minutes, allowing the sauce to reduce slightly.
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Stir in the heavy cream and let the sauce simmer gently for an additional 3-4 minutes, until it thickens slightly.
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Return the cooked sausage to the skillet, tossing to combine with the sauce. Adjust the seasoning with salt and pepper to taste.
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Add the cooked pappardelle to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta cooking water to loosen it up.
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Stir in the grated Parmesan cheese, then remove the skillet from heat.
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Serve the pasta in bowls, garnishing with fresh basil, parsley, and a sprinkle of lemon zest if desired.
Note
- Calabrian chili paste brings a unique heat and depth of flavor to the dish, but you can adjust the quantity based on your spice tolerance.
- The fennel adds a slightly sweet and anise-like flavor that pairs beautifully with the richness of the sausage and cream.
- If you prefer a milder sauce, reduce the red pepper flakes or omit them entirely.
- To add a bit more texture, you can toss in some toasted breadcrumbs on top before serving.
- This dish is great with a glass of white wine, like a crisp Sauvignon Blanc or Chardonnay.
