If you are craving a pasta dish that perfectly balances creamy richness with a spicy kick, the Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe is exactly what you need. This vibrant Italian-inspired meal combines silky pappardelle noodles with luscious heavy cream, fiery Calabrian chili paste, and the savory depth of ground beef sausage, all brightened by the subtle anise notes of fresh fennel. Each forkful delivers layers of flavor and texture that feel indulgent yet comforting, making it an unforgettable weeknight dinner or a special treat for friends and family.
Ingredients You’ll Need
For a dish as stunning and flavorful as the Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe, you don’t need a long list of complicated ingredients. Each component is simple but essential, contributing to the perfect balance of heat, creaminess, and freshness that makes this recipe shine.
- 8 oz pappardelle pasta: Wide ribbons that hold the creamy sauce beautifully with every twirl.
- 2 tablespoons olive oil: Adds a fruity richness and is perfect for sautéing the sausage and fennel.
- 1/2 pound ground beef sausage: Provides hearty, savory flavor and a meaty texture that complements the pasta.
- 1 small fennel bulb, thinly sliced: Brings a subtle sweetness and a slightly licorice-like crunch to the dish.
- Fennel fronds: Reserved for garnish, they look pretty and add a hint of fresh herbal aroma.
- 2 cloves garlic, minced: Essential aromatic that lifts the entire sauce with warmth and depth.
- 1 tablespoon Calabrian chili paste: This is the star spice—smoky, spicy, and slightly tangy, it adds a beautiful kick. Adjust to taste.
- 1/2 cup heavy cream: Creates that luscious, silky texture that makes every bite dreamy.
- 1/4 cup grated Parmesan cheese: Adds umami and a salty sharpness that rounds out the flavors.
- Salt and black pepper: To taste—simple seasonings that enhance all the robust ingredients.
- 1 tablespoon chopped parsley or fennel fronds: For the final touch of color and fresh flavor.
How to Make Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Step 1: Cook the Pappardelle
Start by bringing a large pot of salted water to a rolling boil—this is crucial for perfectly seasoned pasta. Cook the pappardelle according to the package directions until just al dente, meaning it should be tender but still slightly firm to the bite. Before draining, reserve half a cup of the pasta cooking water; this starchy liquid will help you loosen up the sauce later so it clings gorgeously to the noodles. Drain the rest and set the pasta aside.
Step 2: Brown the Beef Sausage
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Toss in the ground beef sausage, breaking it apart with your spatula into small crumbles. Let it cook evenly until beautifully browned and cooked through, releasing those rich, savory juices that form the base of your sauce. This step guarantees deep meaty flavor that anchors the whole dish.
Step 3: Sauté the Fennel
Add the thinly sliced fennel to the skillet with the sausage. Sauté for about 5 to 6 minutes until the fennel softens and develops a light caramelization. This process brings out fennel’s natural sweetness and mellows its distinct anise notes, melding perfectly with the spicy sausage.
Step 4: Add Garlic and Calabrian Chili Paste
Next, stir in the minced garlic and cook for 1 minute until fragrant but not browned—this keeps the garlic’s bright flavor intact. Reduce the heat to medium, then add the Calabrian chili paste. Stir well to combine and let it mingle with the sausage and fennel for a minute, infusing the sauce with that signature smoky heat.
Step 5: Create the Creamy Sauce
Pour in the heavy cream and gently simmer for 2 to 3 minutes, allowing the sauce to thicken slightly into a smooth, velvety coating. This step transforms the spicy, savory base into a luscious sauce that clings to every ribbon of pasta.
Step 6: Combine Pasta and Sauce
Add the drained pappardelle to the skillet and toss everything together to coat the noodles fully in sauce. Use the reserved pasta water a little at a time if you need to loosen the sauce—it should be rich but fluid enough to coat without clumping. Then stir in the grated Parmesan, which adds a wonderful umami punch and extra silkiness. Finish by seasoning with salt and freshly cracked black pepper to taste.
How to Serve Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
Garnishes
To elevate this dish visually and flavor-wise, sprinkle the top with chopped parsley or reserved fennel fronds. These green touches do more than look pretty—they add a fresh herbal brightness that contrasts beautifully with the creamy, spicy sauce.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette or a side of roasted seasonal vegetables. For a heartier meal, consider garlic bread or a slice of crusty Italian bread to mop up any sauce left on the plate.
Creative Ways to Present
For a dinner party, consider serving the Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe in large shallow bowls or rustic wooden serving boards to showcase the rustic Italian vibe. You can finish with a drizzle of high-quality olive oil or a zest of lemon to brighten each plate right before serving for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Because the sauce is cream-based, keep it chilled promptly to maintain freshness and safety.
Freezing
This dish is best enjoyed fresh, but you can freeze portions by storing the pasta and sauce separately in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating to preserve the texture and flavor.
Reheating
When reheating, gently warm the pasta in a skillet over low heat, adding a splash of cream or broth to bring back the sauce’s silky consistency. Avoid the microwave if possible to maintain the best texture and avoid drying out the sausage and fennel.
FAQs
Can I use a different type of pasta?
Absolutely! While pappardelle’s broad ribbons are ideal for holding onto the creamy sauce, fettuccine or tagliatelle are excellent alternatives that work just as well.
How spicy is the Calabrian chili paste?
Calabrian chili paste offers a moderate heat with smoky and fruity undertones. You can adjust the amount used based on your tolerance, starting with less and adding more to customize the spice level perfectly.
Is there a substitute for beef sausage?
Yes, you can use Italian pork sausage or even spicy turkey sausage if you prefer a lighter option. Just make sure it’s well seasoned to maintain the rich flavor profile.
Can I make this dairy-free?
To make a dairy-free version, substitute the heavy cream with coconut cream or a cashew cream alternative, and use a dairy-free cheese substitute. Keep in mind this will alter the flavor slightly but still yield a creamy result.
What does fennel add to the dish?
Fennel provides a subtle sweetness and a delicate anise-like flavor that complements the spicy sausage and creamy sauce, adding a fresh, slightly crunchy texture to balance the richness.
Final Thoughts
The Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe is one of those dishes that feels luxurious yet entirely doable on a busy night. Its luscious sauce combined with the spicy, aromatic sausage and uniquely sweet fennel makes every bite a celebration of flavor. I truly encourage you to try making this at home—it’s a fantastic way to impress yourself and your loved ones with a pasta dinner that sings from start to finish.
Print
Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Description
This Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel is a rich and flavorful Italian pasta dish that combines tender pappardelle noodles with spicy Calabrian chili paste, savory ground beef sausage, and sweet fennel. Finished with creamy Parmesan sauce and fresh herbs, it’s a perfect balance of heat, creaminess, and aromatic depth.
Ingredients
Pasta
- 8 oz pappardelle pasta
Protein
- 1/2 pound ground beef sausage (or Italian-style beef sausage removed from casing)
Vegetables & Aromatics
- 1 small fennel bulb, thinly sliced (fronds reserved for garnish)
- 2 cloves garlic, minced
Sauces & Oils
- 2 tablespoons olive oil
- 1 tablespoon Calabrian chili paste (adjust to taste)
- 1/2 cup heavy cream
Dairy & Garnish
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley or reserved fennel fronds for garnish
Seasonings
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef sausage, breaking it into small pieces, and cook until browned and cooked through.
- Sauté Fennel: Add the thinly sliced fennel to the skillet and sauté until softened and lightly caramelized, about 5–6 minutes, enhancing the sweetness and flavor.
- Add Garlic and Chili Paste: Stir in the minced garlic and cook for 1 minute until fragrant. Reduce heat to medium, then stir in the Calabrian chili paste, mixing well to combine.
- Make the Creamy Sauce: Pour in the heavy cream, stirring to blend all ingredients. Let the sauce simmer gently for 2–3 minutes until it slightly thickens, creating a rich, spicy cream sauce.
- Toss Pasta with Sauce: Add the cooked pappardelle to the skillet and toss to coat evenly. Use reserved pasta water a little at a time to loosen the sauce if needed for perfect consistency.
- Finish with Parmesan and Season: Stir in grated Parmesan cheese and season with salt and black pepper to taste. Mix well to combine the cheesy, spicy flavors.
- Serve: Serve the pasta hot, garnished with chopped parsley or reserved fennel fronds for a fresh herbal finish.
Notes
- Use sweet or spicy Calabrian chili paste depending on your heat preference.
- For extra flavor, finish the dish with a drizzle of good-quality olive oil or a squeeze of fresh lemon juice.
- You can swap pappardelle for fettuccine or tagliatelle if preferred.
