A tantalizing waft of spice filled my kitchen as I prepared to create something special. The moment I knew I was making Creamy Calabrian Chili Pappardelle with Sausage & Fennel, my heart raced with excitement. This dish is more than just a pasta recipe; it’s a comforting embrace of flavors that brings warmth and joy to chilly evenings. With its creamy sauce and the bold kick of Calabrian chili, it’s the perfect remedy for those tired of fast-food routines. Not only is this hearty pasta dish quick to whip up, it also makes for an impressive centerpiece when entertaining friends or family. As the pappardelle nestles into the rich, spicy sauce, the aroma fills your home, beckoning everyone to the table. Curious about how to bring this deliciousness to life? Let’s dive in!
Why is this pappardelle so special?
Comforting: This dish wraps you in warmth with its creamy, rich sauce – just the remedy for chilly evenings.
Spicy Kick: The Calabrian chili peppers elevate the flavors, adding a delightful depth that sets it apart from typical pasta dishes.
Texture: Long strands of pappardelle provide a satisfying bite, perfectly complementing the silky sauce.
Crowd-Pleasing: Whether you’re hosting a dinner party or enjoying a cozy night in, this dish impresses every time.
Easy to Customize: Want a leaner version? Swap out the sausage for turkey or even hearty vegetables or a Lightened Broccoli Bake can round out a meal and offer tasty alternatives.
Quick to Prepare: In under 30 minutes, you can have a restaurant-quality dish on the table, making it perfect for busy weeknights.
Creamy Calabrian Chili Pappardelle Ingredients
• Get ready to create a comforting masterpiece!
For the Sauce
- Olive Oil – Adds richness and helps brown the sausage; can use avocado oil for a high smoke point.
- Italian Sausage – Provides protein and flavor depth to the sauce; substitute with turkey sausage for a leaner option.
- Butter – Used for sautéing vegetables, enriching the sauce; can substitute with a non-dairy lubricant for a lighter version.
- Onion – Adds sweetness and depth to the sauce; shallots can be used for a milder flavor.
- Fennel – Offers unique anise flavor complementing the sauce; omit if not available or substitute with celery.
- Garlic – Essential for flavoring the sauce; garlic powder can be used in a pinch.
- Tomato Paste – Concentrates tomato flavor in the sauce.
- Calabrian Chili Peppers – Provides heat and distinctive flavor; use crushed red pepper if unavailable or to taste.
- White Wine – Enhances depth of flavor and deglazes the pan; chicken broth can be used as a non-alcoholic substitute.
- Tomato Purée – Forms the base of the sauce, offering richness.
- Heavy Cream – Adds creaminess to the sauce; can use coconut cream for a dairy-free alternative.
- Fresh Oregano – Brightens the flavor profile; dried oregano can be used but reduce the quantity.
- Parmesan Cheese – Finishes the dish with added umami and creaminess; nutritional yeast can be used for a dairy-free option.
- Freshly Cracked Black Pepper – Enhances flavor through seasoning; can use pre-ground black pepper if fresh isn’t available.
For the Pasta
- DeLallo Egg Pappardelle – The perfect pasta shape for this creamy sauce; ensure it’s cooked al dente for the best texture.
Get ready to bring warmth and joy to your kitchen with this Creamy Calabrian Chili Pappardelle with Sausage & Fennel!
Step‑by‑Step Instructions for Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the DeLallo Egg Pappardelle and cook according to package instructions until al dente, usually about 4–5 minutes. Stir occasionally to prevent sticking. Once it’s done, reserve a cup of pasta water, drain the pasta, and set aside while you prepare the creamy sauce.
Step 2: Brown the Sausage
In a high-sided sauté pan, heat a drizzle of olive oil over medium-high heat. Add the Italian sausage to the pan, breaking it apart with a wooden spoon. Cook for about 5 minutes, stirring occasionally, until the sausage is well browned and caramelized on the edges. Remove the browned sausage from the pan and place it on a plate, leaving the flavorful drippings in the pan.
Step 3: Sauté the Aromatics
Reduce the heat to medium and add the butter to the same pan. Once melted, add the diced onion and sliced fennel. Cook for about 8 minutes, stirring frequently, until the onion is translucent and the fennel is slightly caramelized. The mixture should be fragrant and take on a light golden color, creating a flavorful base for your Creamy Calabrian Chili Pappardelle.
Step 4: Add the Garlic and Spices
Stir in the minced garlic and cook for an additional 30 seconds, allowing it to release its aroma. Then, add the tomato paste and Calabrian chili paste to the pan, stirring to combine. Cook for 1 minute, letting the spices toast slightly to deepen their flavors, creating a deliciously spicy base for your sauce.
Step 5: Deglaze the Pan
Pour in the white wine and scrape the bottom of the pan to deglaze it, releasing the flavorful bits stuck to the bottom. Allow the wine to simmer for about 2 minutes, reducing slightly. The alcohol will evaporate, leaving behind a rich depth of flavor that perfectly complements the creamy sauce.
Step 6: Build the Sauce
Add the tomato purée and heavy cream to the pan, stirring until combined. Then, return the reserved sausage to the mixture along with fresh oregano. Gradually incorporate one cup of the reserved pasta water, stirring until the sauce reaches your desired consistency. Allow the sauce to simmer for about 5 minutes, letting the flavors meld beautifully, creating a luscious sauce for your pappardelle.
Step 7: Combine Pasta and Sauce
Once the sauce has thickened slightly, add the cooked pappardelle to the pan. Toss gently to coat the pasta evenly with the creamy sauce. If the sauce appears too thick, add more reserved pasta water a little at a time, ensuring each strand of the pappardelle is luxuriously enveloped in the sauce.
Step 8: Serve and Season
Finally, stir in the grated Parmesan cheese until melted and creamy. Taste your Creamy Calabrian Chili Pappardelle, and adjust the seasoning with freshly cracked black pepper and salt if necessary. Plating it up, make sure to top with additional Parmesan and a sprinkle of fresh herbs if desired, inviting everyone to enjoy this comforting masterpiece!
Make Ahead Options
These Creamy Calabrian Chili Pappardelle with Sausage & Fennel are perfect for busy weeknights, allowing you to save time while still serving a comforting meal! You can prepare the sauce up to 3 days in advance; simply cook and store it in an airtight container in the refrigerator. For the best quality, hold off on adding the heavy cream until you’re ready to finish the dish, as this helps maintain its creamy texture. On the day of serving, reheat the sauce gently on the stove, then cook your pappardelle, and combine it all together, adding a splash of reserved pasta water to loosen the sauce for restaurant-quality results with minimal effort!
Creamy Calabrian Chili Pappardelle Variations
Feel free to let your creativity shine with these delightful twists on this dish that will tantalize your taste buds!
- Vegetarian Option: Swap out the sausage for sautéed mushrooms or hearty vegetables for a fulfilling meat-free meal. The flavors will still shine, and it’s a great way to include more veggies!
- Spice Reduction: If you prefer a milder flavor, reduce the amount of Calabrian chili or omit it entirely. The dish will still have a lovely creamy taste, perfect for all palates.
- Different Pasta Shapes: Use fettuccine, rigatoni, or penne instead of pappardelle. Just remember to adjust cooking times accordingly; it’s all about what you have on hand!
- Add Greens: Stir in some fresh spinach or kale just before serving for a pop of color and extra nutrients. They wilt beautifully and elevate both the flavor profile and texture!
- Creamy Alternatives: For a low-calorie option, replace heavy cream with Greek yogurt. This adds creaminess without the extra richness while still providing a delightful tang.
- Cheese Variations: Try substituting Parmesan with Pecorino Romano for a sharper flavor. The saltiness of Pecorino will give your dish a new dimension that cheese lovers will adore.
- Heat It Up: If you like it hot, add sliced jalapeños to your sauce for an extra level of kick. Pairing this with the Calabrian chili will create a spicy masterpiece!
- Flavor Boost: Experiment with adding a spoonful of pesto or a splash of lemon juice after cooking. Both add brightness and complexity, allowing you to personalize this comforting dish even further!
No matter how you choose to customize your Creamy Calabrian Chili Pappardelle, there’s a world of delicious possibilities waiting for you. And remember, serving it with a side like a delicious Garlic Butter Beef and Rice Skillet or a comforting Caramelized Onion Balsamic dish can make your dinner spread even more memorable! Enjoy experimenting in your kitchen!
What to Serve with Creamy Calabrian Chili Pappardelle with Sausage & Fennel
A delightful meal is all about creating the perfect symphony of flavors and textures to accompany your creamy pasta dish.
- Garlic Bread: Fluffy and fragrant, it’s perfect for soaking up the rich sauce, making every bite even more indulgent.
- Roasted Vegetables: A colorful medley of seasonal veggies adds freshness and a lovely crunch, balancing the creamy elements beautifully.
- Caesar Salad: Crisp Romaine and creamy dressing provide a cool contrast that refreshes your palate with each mouthful. It’s an excellent combination!
- Red Wine: A glass of Chianti or Sangiovese will enhance the dish’s flavors, with their fruity and earthy notes complementing the spices.
- Parmesan Crisps: These savory, crunchy bites are deliciously addictive and provide an umami punch that matches the richness of the dish.
- Tiramisu: Finish your meal with this classic Italian dessert. The coffee flavors and creamy mascarpone echo the comforting essence of your entrée while providing a satisfying sweetness.
- Lemon Sorbet: A light, refreshing option to cleanse the palate and round off the meal’s richness beautifully, leaving you feeling refreshed and satisfied.
How to Store and Freeze Creamy Calabrian Chili Pappardelle
- Fridge: Store leftover Creamy Calabrian Chili Pappardelle in an airtight container for up to 3 days. Ensure it’s completely cooled before sealing to avoid condensation.
- Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 2 months. When ready to enjoy, let it thaw in the fridge overnight before reheating.
- Reheating: To reheat, gently warm on the stove over low heat, adding a splash of water or cream to loosen the sauce for that luscious texture.
- Avoid Microwaving: Avoid using the microwave for reheating, as it can lead to uneven heating and soggy pasta textures. Stick to stovetop methods for the best results.
Expert Tips for Creamy Calabrian Chili Pappardelle
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Pasta Perfection: Always cook your DeLallo Egg Pappardelle al dente to maintain a pleasant bite, enhancing the dish’s overall texture.
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Reserve the Water: Don’t forget to save a cup of pasta water! It’s key for creating a creamy sauce that clings beautifully to the noodles.
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Adjust Spice Levels: If you’re unsure about the heat of the Calabrian chili, start with a smaller amount. You can always add more if you desire an extra kick!
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Freshness Matters: For the best flavor, use fresh garlic and herbs. Dried options work in a pinch, but fresh elevates your Creamy Calabrian Chili Pappardelle to another level.
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Make It Your Own: Feel free to customize the protein. Turkey sausage or even sautéed mushrooms can provide a delightful twist, accommodating different dietary preferences.
Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe FAQs
What type of Calabrian chili should I use?
For this Creamy Calabrian Chili Pappardelle, you can use fresh Calabrian chili peppers if you can find them. However, if fresh isn’t available, the jarred variety is a great alternative! Just be sure to adjust the quantity to taste, as the heat level can vary significantly. Alternatively, you can substitute them with crushed red pepper for a similar spicy kick.
How should I store leftovers?
Store leftover Creamy Calabrian Chili Pappardelle in an airtight container in the refrigerator for up to 3 days. Make sure the dish has cooled completely before sealing to prevent condensation buildup. When reheating, I recommend adding a splash of water or cream to restore the sauce’s luscious creaminess.
Can I freeze this dish?
Absolutely! This delicious pappardelle can be frozen in a freezer-safe container for up to 2 months. To freeze, let it cool completely before transferring to the container. When you’re ready to enjoy it, thaw the dish in the refrigerator overnight. For reheating, gently warm it on the stove over low heat, adding a little reserved pasta water or cream to help restore the creamy texture.
What’s the best way to reheat creamy pasta dishes?
To ensure the best texture and flavor when reheating, stick to the stovetop method. Start with low heat and add a splash of water or cream as needed. This will help prevent the pasta from becoming dry or overcooked. Stir gently as you warm it to ensure even heating throughout.
Are there any dietary considerations for this recipe?
Yes! If you’re cooking for someone with dietary restrictions, you can easily adapt this recipe. For a gluten-free version, use gluten-free pasta. Those avoiding dairy can swap heavy cream with coconut cream or any non-dairy alternative, and you can replace Parmesan cheese with nutritional yeast for a dairy-free option. Plus, feel free to substitute the Italian sausage with a plant-based option or hearty vegetables.
Can I make this dish vegetarian?
Absolutely! To make a vegetarian version of Creamy Calabrian Chili Pappardelle, simply omit the sausage and add hearty vegetables such as mushrooms or zucchini. They will add both texture and flavor. You can also replace the sausage with lentils or beans to keep it filling. Enjoy customizing it as you see fit!
Creamy Calabrian Chili Pappardelle with Sausage & Fennel Magic
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the DeLallo Egg Pappardelle and cook until al dente, about 4-5 minutes. Reserve a cup of pasta water, drain, and set aside.
- In a sauté pan, heat olive oil over medium-high heat. Add the Italian sausage, breaking it up, and cook for about 5 minutes until browned. Remove and set aside, keeping the drippings in the pan.
- Reduce heat to medium, add butter, and once melted, add diced onion and sliced fennel. Cook for about 8 minutes until translucent and slightly caramelized.
- Stir in minced garlic and cook for 30 seconds, then add tomato paste and Calabrian chili paste, stirring for 1 minute to toast the spices.
- Pour in white wine and scrape the bottom of the pan to deglaze, simmering for about 2 minutes.
- Add tomato purée and heavy cream, stirring to combine. Return the sausage and gradually incorporate reserved pasta water to desired sauce consistency. Simmer for 5 minutes.
- Add the cooked pappardelle to the sauce and toss to coat evenly. Adjust consistency with more pasta water if necessary.
- Stir in grated Parmesan cheese until melted. Season with black pepper and serve hot with additional Parmesan and herbs if desired.
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