There is something truly irresistible about the Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe that brings together bold flavors, silky textures, and a comforting warmth in every bite. This dish perfectly balances the spicy kick of Calabrian chili paste with the rich creaminess of a luscious sauce, while the beef sausage and fennel add savory depth and a hint of sweetness. It’s the kind of pasta meal that feels both special and satisfying, ideal for cozy dinners that impress without fuss.
Ingredients You’ll Need
Simple yet essential, the ingredients in this recipe each play a crucial part in creating a beautifully balanced dish. From the spicy Calabrian chili paste that wakes up your taste buds to the tender ribbons of pappardelle that soak up the luscious sauce, every element contributes to incredible flavor, texture, and color.
- 12 ounces pappardelle pasta: Broad ribbons perfect for holding onto the creamy sauce.
- 1 pound ground beef sausage: Provides robust, meaty flavor and richness.
- 1 tablespoon olive oil: Helps brown the sausage and soften aromatics.
- 1 medium fennel bulb thinly sliced: Adds a subtle anise-like sweetness and crunch.
- 1 small yellow onion diced: Brings mellow savoriness and depth.
- 3 cloves garlic minced: Offers aromatic pungency that elevates everything.
- 2 tablespoons Calabrian chili paste: The star of the dish, delivering smoky heat and complex spice.
- 1 cup heavy cream: Creates a dreamy, velvety sauce texture.
- 1 cup chicken broth: Balances richness with a savory, slightly lighter base.
- ½ cup grated Parmesan cheese: Brings umami and cheesy depth to the sauce.
- 1 teaspoon dried oregano: Adds herby notes that complement the sausage and fennel.
- 1 teaspoon salt: Enhances all the flavors harmoniously.
- ½ teaspoon black pepper: Provides gentle background warmth.
- 1 tablespoon lemon juice: Cuts through the richness with a fresh, zesty brightness.
- Chopped fennel fronds or parsley for garnish: Adds a herbaceous finishing touch and pop of color.
How to Make Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil; this is key for flavorful pasta. Cook the pappardelle according to package directions until al dente so they maintain a perfect bite. Before draining, scoop out half a cup of the pasta water—this starchy liquid will later help achieve the silky sauce consistency you’re aiming for.
Step 2: Brown the Beef Sausage
Meanwhile, heat olive oil in a large skillet over medium heat. Add the ground beef sausage, breaking it apart as it cooks, until it’s beautifully browned and fragrant. This step builds the savory foundation for the whole dish, so don’t rush the browning process.
Step 3: Sauté Fennel, Onion, and Garlic
Next, toss in the thinly sliced fennel, diced onion, and minced garlic. Cook all together for about 5 minutes, stirring occasionally until the vegetables soften and release their natural sweetness. This combination enhances the complexity of flavors well beyond a typical sausage pasta.
Step 4: Add Calabrian Chili Paste
Stir in the Calabrian chili paste and let it cook for one minute, allowing the smoky heat to fully bloom and coat the sausage and veggies. Adjust the amount here if you prefer more or less spice—it’s where the dish gains its signature kick.
Step 5: Make the Creamy Sauce
Pour in the heavy cream and chicken broth, then add grated Parmesan cheese, oregano, salt, and black pepper. Simmer gently for 5 to 7 minutes until the sauce thickens slightly and develops that luscious, velvety texture that clings beautifully to every pasta ribbon.
Step 6: Combine Pasta with Sauce
Add the cooked pappardelle right into the skillet. Toss everything together, incorporating the reserved pasta water a bit at a time to loosen the sauce just perfectly. Stir in the lemon juice to brighten and balance the rich flavors, turning this into a harmonious plate of comfort.
How to Serve Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Garnishes
A sprinkle of chopped fennel fronds or fresh parsley adds a fresh, herbal burst that complements the intense richness, while also giving a beautiful green pop against the creamy pasta. It’s the perfect little finishing touch to elevate the presentation and flavor.
Side Dishes
This dish pairs marvelously with crusty, rustic bread to mop up every last drop of sauce. A simple green salad dressed with a tangy vinaigrette offers a crisp contrast and balances the richness on the plate. Together, they create a well-rounded and satisfying meal.
Creative Ways to Present
Serve the pasta in deep bowls for a cozy, inviting feel, twirling the pappardelle into neat nests for elegant plating. Drizzle a little extra olive oil over the top or sprinkle with extra grated Parmesan for guests who want an extra cheesy finish. A few cracks of fresh black pepper always add drama and aroma.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect next-day treat or quick lunch option that tastes nearly as good as freshly made.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze portions of the pasta and sauce separately to maintain quality. Store them in freezer-safe containers for 1 to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop to avoid curdling the cream.
Reheating
Rewarm leftovers over low heat in a skillet, adding a splash of chicken broth or cream if the sauce feels too thick. Stir frequently to revive the creamy texture without overheating. This method ensures the pasta remains tender and the sauce silky smooth, just like the first time.
FAQs
Can I use another type of sausage instead of beef sausage?
Absolutely! Sweet Italian sausage works wonderfully and creates a slightly sweeter, equally delicious profile. You can also mix pork and beef sausage if you want to experiment with flavor depth.
How spicy is the Calabrian chili paste used here?
Calabrian chili paste delivers a moderate heat with smoky, fruity undertones. It’s spicy but approachable. If you prefer milder dishes, start with a tablespoon and gradually add more to taste.
Is there a way to lighten this creamy pasta dish?
Yes, you can substitute half-and-half or whole milk for the heavy cream to reduce richness. Keep in mind that this will create a lighter sauce but the texture won’t be quite as silky and thick as with heavy cream.
Can I prepare this dish gluten-free?
Definitely! Just swap out the pappardelle for your favorite gluten-free wide noodles. The sauce and sausage pairing remains just as delicious without gluten.
What wine pairs well with Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe?
A medium-bodied red like Chianti or a fruity Sangiovese complements the spicy, creamy sauce beautifully. If you prefer white wine, a crisp Pinot Grigio also pairs nicely by balancing the richness with bright acidity.
Final Thoughts
If you’re craving a pasta dish that feels like a warm hug with a thrilling kick, the Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe is an absolute must-try. Its vibrant layers of spice, cream, sweetness, and savor make it a standout meal to share with family and friends. Trust me, once you dig into this irresistible combination, it’s going to become a favorite you keep coming back to.
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Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and flavorful Italian pasta dish featuring creamy Calabrian chili sauce, savory ground beef sausage, and aromatic fennel. This creamy Calabrian chili pappardelle combines tender pasta with a spicy, cheesy sauce enhanced by fennel’s subtle sweetness, creating a perfect balance of heat and creaminess for a comforting main course.
Ingredients
Pasta
- 12 ounces pappardelle pasta
Meat and Vegetables
- 1 pound ground beef sausage
- 1 medium fennel bulb, thinly sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Sauce
- 1 tablespoon olive oil
- 2 tablespoons Calabrian chili paste
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
Garnish
- Chopped fennel fronds or parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the ground beef sausage, breaking it apart with a spatula, and cook until browned and cooked through.
- Sauté Vegetables: Add the thinly sliced fennel, diced onion, and minced garlic to the skillet with the sausage. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Chili Paste: Stir in the Calabrian chili paste and cook for 1 minute to bloom the flavors and evenly incorporate the heat into the mixture.
- Create the Sauce: Pour in the heavy cream and chicken broth, then stir in the grated Parmesan, dried oregano, salt, and black pepper. Simmer the sauce gently for 5 to 7 minutes until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked pappardelle to the skillet and toss well to coat the pasta in the sauce. Add reserved pasta water gradually as needed to loosen the sauce to your desired consistency.
- Finish and Serve: Stir in the lemon juice for brightness. Serve the pasta hot, garnished with chopped fennel fronds or parsley for a fresh touch.
Notes
- Adjust the amount of Calabrian chili paste to control the dish’s spiciness according to your preference.
- You can substitute sweet Italian sausage for ground beef sausage for a different flavor profile.
- For a lighter variation, replace half or all of the heavy cream with half-and-half.
- This pasta pairs wonderfully with crusty bread and a simple green salad for a complete meal.
