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
Scale
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.
