If you’re craving a bowl of pasta that’s equal parts comfort and adventure, look no further than Creamy Calabrian Chili Pappardelle with Sausage & Fennel. This is the kind of dish that brings the cozy warmth of classic Italian comfort food straight to your table—then surprises you with a gentle kick of Calabrian chili and the sweet perfume of fennel. Tender ribbons of pappardelle twirl through the creamy, spicy sauce, picking up savory sausage and a luscious touch of Parmesan in every glossy strand. Whether you’re feeding friends or indulging in a solo pasta night, this recipe never fails to make any dinner feel extra special.

Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Calabrian Chili Pappardelle with Sausage & Fennel is how each ingredient plays its part—no fuss, just a few thoughtfully chosen staples that build deep flavor and vibrant color. Don’t be tempted to swap or skip: every component shines in this deliciously saucy pasta.

Pappardelle pasta: Wide, silky ribbons that hold the creamy sauce beautifully and give each bite a luxurious feel.
Italian sausage (mild or spicy): The heart of the dish, offering savory richness and texture—go spicy for even more kick!
Fennel bulb: Thinly sliced for subtle sweetness and a fresh, aromatic crunch that balances the sausage and chili.
Onion: Sweetens the base and melts into the sauce, lending extra depth and softness.
Garlic: Three minced cloves wake up the whole dish with their bold, pungent aroma.
Calabrian chili paste: The star ingredient, bringing gentle heat and smoky complexity that makes every bite memorable.
Heavy cream: Delivers that signature silky texture and mellowes the chili’s warmth, making everything taste decadent.
Chicken broth: Helps loosen the sauce and infuses it with a savory backbone.
Parmesan cheese: Adds nutty, salty notes and helps the sauce cling perfectly to the pasta.
Olive oil: A generous drizzle keeps everything luscious and helps the flavors come alive.
Salt and black pepper: Essential for seasoning and balancing all the flavors.
Fresh parsley: Chopped and sprinkled on top for a burst of color and brightness right before serving.

How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Step 1: Boil the Pasta

Bring a big pot of salted water to a rolling boil and drop in your pappardelle. Cook until just al dente—remember, we want those tender ribbons to soak up the sauce without turning mushy. Scoop out half a cup of that magical pasta water before draining; it’s a secret ingredient for the finish!

Step 2: Brown the Sausage

While your pasta works its magic, set a large skillet over medium heat and swirl in the olive oil. Crumble in the sausage (casings removed) and let it sizzle, breaking it up into bite-sized pieces. Those golden bits are flavor gold—cook for about 5 to 6 minutes, then scoop the sausage into a bowl and keep it warm.

Step 3: Sauté the Fennel and Onion

In that same skillet brimming with sausage fond, add your sliced fennel and onion. Sauté for 6 to 8 minutes, stirring occasionally, until softened and starting to turn sweet—they should be fragrant and mellow, not browned or crispy.

Step 4: Add Garlic and Calabrian Chili

Time for the heart and soul of Creamy Calabrian Chili Pappardelle with Sausage & Fennel: Stir in the minced garlic and Calabrian chili paste, letting everything bloom together for a minute or so. The fragrance will tell you when it’s ready to move on.

Step 5: Create the Creamy Sauce

Pour in the heavy cream and chicken broth. Stir, then bring the mixture to a gentle simmer. Watch as it thickens slightly and takes on the rich, rosy color of those Calabrian chilis—this is where things start to look irresistible.

Step 6: Bring It All Together

Return the cooked sausage to the skillet, then introduce the drained pappardelle and sprinkle in the Parmesan. Toss (or swirl with tongs) until each ribbon is coated in the lush, spicy sauce. If things seem too thick, drizzle in some of that reserved pasta water until you reach your perfect creamy consistency. Season with salt and pepper to taste.

Step 7: Serve and Garnish

Spoon the pasta into bowls, shower with fresh parsley, and serve while it’s still steaming. Every bite is creamy, spicy, and satisfyingly savory—this is comfort food at its best.

How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Garnishes

Finish your Creamy Calabrian Chili Pappardelle with Sausage & Fennel with a generous cloud of freshly chopped parsley for color and freshness. For an extra flourish, scatter some extra grated Parmesan or a pinch of red pepper flakes if you love that bright pop and subtle heat. Don’t forget a drizzle of high quality olive oil—sometimes it’s all about those final touches!

Side Dishes

This rich pasta loves simple sides: a crisp green salad with zippy vinaigrette balances the dish’s creaminess, and a hunk of toasted garlic bread is practically mandatory for swiping every drop of sauce. If you’re feeling fancy, pair with a glass of chilled Italian white wine to make dinner feel like a true trattoria experience.

Creative Ways to Present

If you’re serving up Creamy Calabrian Chili Pappardelle with Sausage & Fennel for guests, opt for wide, shallow bowls to showcase those colorful ribbons. For a playful touch, try sprigs of fennel fronds or edible flowers as garnish. Twirling individual portions onto plates with tongs creates an elegant nest—perfect for a dinner party or date night in.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of Creamy Calabrian Chili Pappardelle with Sausage & Fennel, transfer them to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making tomorrow’s lunch even more irresistible. Just know the sauce will thicken in the fridge—see reheating tips below!

Freezing

Thanks to the luscious cream in the sauce, freezing isn’t always ideal, as the texture can change—but you can still freeze it in a pinch. Store cooled pasta in freezer-safe containers or bags for up to one month. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat Creamy Calabrian Chili Pappardelle with Sausage & Fennel, add a splash of milk or broth to a skillet and heat gently over low, stirring occasionally. This loosens up the sauce, which has likely thickened. Microwave reheating works too, just do it in short bursts and stir between so the cream doesn’t separate.

FAQs

Can I use another type Main Course

Absolutely! While the wide, flat shape of pappardelle is perfect for catching the creamy, spicy sauce, tagliatelle or fettuccine are great alternatives. Even rigatoni will do in a pinch, though long noodles really make the experience special.

What’s the best way to find Calabrian chili paste?

You can usually find Calabrian chili paste in the Italian section of well-stocked grocery stores, at Italian delis, or online. Look for jars labeled “peperoncini Calabresi”—that bright, zippy flavor is worth hunting down and really defines Creamy Calabrian Chili Pappardelle with Sausage & Fennel.

Can I make this dish vegetarian?

Definitely! Try swapping out the Italian sausage for your favorite plant-based alternative, or use sautéed mushrooms for a meaty, savory bite. Replace the chicken broth with a good vegetable broth for a fully vegetarian version of this dreamy pasta.

Is this pasta very spicy?

The level of heat in Creamy Calabrian Chili Pappardelle with Sausage & Fennel is totally in your hands. The chili paste offers a lovely warmth, but you can dial up or tone down the spice by adjusting the amount. For extra heat, add another spoonful; for milder palates, use a bit less or opt for mild sausage.

What’s the best wine to serve with this dish?

A crisp, mineral-forward Italian white (think Verdicchio or Pinot Grigio) is a natural pairing, as it cuts through the creaminess and enhances the brightness of the fennel and chili. If you prefer red, try a light-bodied Sangiovese—a chilled glass brings out the best in every spicy, savory bite.

Final Thoughts

Give Creamy Calabrian Chili Pappardelle with Sausage & Fennel a spot on your dinner table and you might find it becomes an instant favorite. The balance of creamy, savory, and spicy is pure delight, and the ease of preparation means you can treat yourself to something spectacular any night of the week. Mangia!

Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a rich and flavorful pasta dish with this Creamy Calabrian Chili Pappardelle featuring savory Italian sausage, aromatic fennel, and a spicy kick of Calabrian chili paste. This indulgent meal is perfect for a cozy night in or a special gathering.

Ingredients

Scale

Pappardelle Pasta:

12 ounces pappardelle pasta

Italian Sausage Mixture:

1 pound Italian sausage (mild or spicy), casings removed
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
3 cloves garlic, minced
2 tablespoons Calabrian chili paste
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Cook the Pappardelle: Bring a large pot of salted water to a boil and cook pappardelle until al dente; reserve 1/2 cup pasta water, then drain.
Sauté the Sausage: In a large skillet over medium heat, warm olive oil. Add sausage, breaking it apart with a spoon, and cook until browned, about 5–6 minutes. Remove sausage with a slotted spoon and set aside.
Cook the Fennel Mixture: In the same skillet, add fennel and onion; cook 6–8 minutes until softened. Add garlic and Calabrian chili paste; cook for 1 minute until fragrant.
Prepare the Sauce: Stir in heavy cream and chicken broth, bringing to a gentle simmer. Return sausage to the skillet, then toss in pappardelle and Parmesan cheese, mixing until well coated. Add reserved pasta water as needed for desired sauce consistency.
Season and Serve: Season with salt and pepper to taste. Garnish with parsley before serving.