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
Scale
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.
