Calabrian Chili Pappardelle With Sausage And Fennel Sauce

Name: Calabrian Chili Pappardelle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: – Olive oil as needed; – 1 lb raw mild Italian pork sausage Provides the hearty protein base, offering a savory depth that pairs wonderfully with the spicy Calabrian chili paste in this pappardelle pasta; – 4 tablespoons unsalted butter Adds creaminess and richness to the vegetables, helping them caramelize for a more flavorful Calabrian Chili Pappardelle sauce; – 1 small onion, diced Brings a sweet, aromatic element that balances the heat from the Calabrian pepper and integrates well with the fennel for a robust base; – 2 small fennel bulbs, diced Offers a fresh, licorice-like crunch and subtle sweetness, making the fennel sauce a standout feature in this spicy Italian chili dish; – 1 lb pappardelle pasta The wide, flat noodles hold the creamy sauce perfectly, soaking up the flavors of the Calabrian chili and sausage for a satisfying bite; – 6 garlic cloves, finely chopped Infuses a pungent, aromatic note that elevates the tomato-based sauce and complements the Calabrian chili pappardelle’s spicy profile; – 1/4 cup tomato paste Concentrates the tomato flavor, thickening the sauce and adding a tangy base that ties together the white wine and heavy cream; – 2 tablespoons Calabrian chili paste Delivers the signature smoky heat, turning this into a memorable Calabrian Chili Pappardelle with just the right level of spice; – 1/2 cup white wine Adds acidity and depth, helping to deglaze the pan and enhance the flavors of the sausage and fennel sauce as it simmers; – 1 (24 oz) jar tomato purée Creates a smooth, hearty sauce foundation, blending seamlessly with the cream and oregano for a creamy Calabrian chili pasta experience; – 1 cup heavy cream Provides the luxurious creaminess that makes the sauce cling to the pappardelle, balancing the spiciness of the Calabrian pepper; – 1 tablespoon chopped fresh oregano Adds a fresh, herbal note that brightens the dish and pairs well with the Italian sausage in this pappardelle recipe; – 1/2 cup freshly grated parmesan cheese, plus more for topping Melts into the sauce for a salty, nutty finish, enhancing the overall texture and flavor of the Calabrian Chili Pappardelle; – Freshly cracked black pepper as needed Seasons the dish to taste, adding a final zing that complements the spicy elements without overwhelming them

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Why You’ll Love This Calabrian Chili Pappardelle

If you’re a fan of spicy Italian dishes, Calabrian Chili Pappardelle is a recipe that brings bold flavors right to your kitchen table. This meal combines the smoky heat of Calabrian chili with hearty sausage and fresh fennel, creating a pasta dish that’s both comforting and exciting. You’ll find it easy to whip up on busy nights while enjoying its rich, satisfying taste that keeps everyone coming back for more.

One of the biggest perks is the simplicity of pulling it together. With a total cooking time of just 25-30 minutes, this Calabrian Chili Pappardelle fits perfectly into a hectic schedule, making it ideal for busy parents and working professionals. The steps flow smoothly, requiring only basic kitchen tools like a sauté pan and a pot for pasta.

Ease of Preparation: This Calabrian chili pappardelle recipe is straightforward and quick, taking about 25-30 minutes from start to finish, which makes it perfect for home cooks who want a homemade meal without spending hours in the kitchen. The simple steps let you focus on enjoying the process, and the ingredients like pappardelle pasta and sausage come together effortlessly for a stress-free dinner that feels special yet simple.
Health Benefits: Packed with fresh vegetables such as fennel and onion, this Calabrian Chili Pappardelle offers a nutritious boost while delivering spicy Italian chili flavors that add a delightful kick. Fennel brings vitamins and fiber to support digestion, and using lean sausage keeps it balanced for diet-conscious individuals, making it a tasty way to include more veggies in your meals without sacrificing flavor.
Versatility: You can easily adapt this Calabrian chili pappardelle for different dietary needs, like swapping sausage for plant-based options or adjusting the spicy level with Calabrian pepper paste. It’s great for students or travelers looking for a flexible recipe that works for various occasions, from family dinners to quick lunches, ensuring everyone at the table can enjoy it their way.
Distinctive Flavor: The standout taste comes from the smoky Calabrian chili that pairs beautifully with fennel sauce and Italian sausage, giving this pappardelle pasta a unique edge over regular spicy dishes. This combination creates a creamy, flavorful sauce that highlights the rough texture of pappardelle, making each bite memorable and full of authentic Italian vibes.

Overall, this recipe not only satisfies your craving for sausage pasta but also adds a fun twist with its Calabrian chili elements, making it a go-to for food enthusiasts exploring new tastes.

Jump To

1. Why You’ll Love This Calabrian Chili Pappardelle
2. Essential Ingredients for Calabrian Chili Pappardelle
3. How to Prepare the Perfect Calabrian Chili Pappardelle: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Calabrian Chili Pappardelle
5. Mastering Calabrian Chili Pappardelle: Advanced Tips and Variations
6. How to Store Calabrian Chili Pappardelle: Best Practices
7. FAQs: Frequently Asked Questions About Calabrian Chili Pappardelle
8. Calabrian Chili Pappardelle

Essential Ingredients for Calabrian Chili Pappardelle

Gathering the right ingredients is key to creating a delicious Calabrian Chili Pappardelle. Each item plays a specific role in building the dish’s rich flavors and textures. Below, you’ll find a complete list with precise measurements and a brief explanation of how each contributes to the final meal.

Olive oil as needed – This forms the base for sautéing, helping to brown the sausage and add a smooth, healthy fat that enhances the overall taste of the fennel sauce.
1 lb raw mild Italian pork sausage – Provides the hearty protein base, offering a savory depth that pairs wonderfully with the spicy Calabrian chili paste in this pappardelle pasta.
4 tablespoons unsalted butter – Adds creaminess and richness to the vegetables, helping them caramelize for a more flavorful Calabrian Chili Pappardelle sauce.
1 small onion, diced – Brings a sweet, aromatic element that balances the heat from the Calabrian pepper and integrates well with the fennel for a robust base.
2 small fennel bulbs, diced – Offers a fresh, licorice-like crunch and subtle sweetness, making the fennel sauce a standout feature in this spicy Italian chili dish.
1 lb pappardelle pasta – The wide, flat noodles hold the creamy sauce perfectly, soaking up the flavors of the Calabrian chili and sausage for a satisfying bite.
6 garlic cloves, finely chopped – Infuses a pungent, aromatic note that elevates the tomato-based sauce and complements the Calabrian chili pappardelle’s spicy profile.
1/4 cup tomato paste – Concentrates the tomato flavor, thickening the sauce and adding a tangy base that ties together the white wine and heavy cream.
2 tablespoons Calabrian chili paste – Delivers the signature smoky heat, turning this into a memorable Calabrian Chili Pappardelle with just the right level of spice.
1/2 cup white wine – Adds acidity and depth, helping to deglaze the pan and enhance the flavors of the sausage and fennel sauce as it simmers.
1 (24 oz) jar tomato purée – Creates a smooth, hearty sauce foundation, blending seamlessly with the cream and oregano for a creamy Calabrian chili pasta experience.
1 cup heavy cream – Provides the luxurious creaminess that makes the sauce cling to the pappardelle, balancing the spiciness of the Calabrian pepper.
1 tablespoon chopped fresh oregano – Adds a fresh, herbal note that brightens the dish and pairs well with the Italian sausage in this pappardelle recipe.
1/2 cup freshly grated parmesan cheese, plus more for topping – Melts into the sauce for a salty, nutty finish, enhancing the overall texture and flavor of the Calabrian Chili Pappardelle.
Freshly cracked black pepper as needed – Seasons the dish to taste, adding a final zing that complements the spicy elements without overwhelming them.

For special dietary options:

Vegan: Substitute the Italian pork sausage with plant-based sausage and use a vegan butter alternative; swap heavy cream for coconut milk or a plant-based cream to keep the sauce creamy while maintaining the Calabrian chili flavors.
Gluten-free: Opt for gluten-free pappardelle pasta to ensure the dish fits gluten-free diets, without altering the rest of the ingredients for that authentic fennel sauce taste.
Low-calorie: Reduce the amount of heavy cream to 1/2 cup and use low-fat sausage options to lighten up this Calabrian Chili Pappardelle, making it more suitable for those watching their calories.

These substitutions help make this Calabrian chili pappardelle adaptable for various preferences. For more pasta inspiration, check out our creamy beef and bowtie pasta recipe on the site.

How to Prepare the Perfect Calabrian Chili Pappardelle: Step-by-Step Guide

Gathering and Prepping Ingredients

Before you dive in, make sure you have all your ingredients ready. This step sets the stage for a smooth cooking experience with this Calabrian Chili Pappardelle. Start by dicing your onion and fennel, chopping the garlic, and measuring out the Calabrian chili paste to avoid any rushed moments.

Heating your water and pan is next, ensuring everything moves along quickly. This preparation helps the flavors of the spicy Italian chili shine through in the final dish.

First Step: Boil the Water

Begin by filling a large pot with water and adding a generous amount of salt. Bring it to a rolling boil, which takes about 10 minutes. Once boiling, you’ll add the pappardelle pasta later, cooking it to al dente as per the package, usually around 8-12 minutes. This step is crucial for that perfect texture in your Calabrian Chili Pappardelle.

Second Step: Brown the Sausage

In a 3-quart stainless steel sauté pan, heat it over medium-high and add enough olive oil to coat the bottom. Add 1 lb of raw mild Italian pork sausage, breaking it apart with a wooden spoon and seasoning with a pinch of salt. Cook until it’s nicely browned, about 5 minutes, then remove it with a slotted spoon and set it aside. This builds a flavorful base for the fennel sauce in your Calabrian chili pappardelle.

Third Step: Cook the Vegetables

Lower the heat to medium and add 4 tablespoons of unsalted butter to the same pan. Toss in 1 small diced onion and 2 small diced fennel bulbs, stirring often until they caramelize and become tender, which takes about 8 minutes. Season with salt to enhance the natural sweetness, preparing a solid foundation for the spicy elements of this sausage pasta.

Fourth Step: Add Aromatics and Build the Sauce

Once the veggies are ready, stir in 6 finely chopped garlic cloves and cook for just 30 seconds to release their aroma. Then, mix in 1/4 cup tomato paste and 2 tablespoons Calabrian chili paste, cooking for about 1 minute to deepen the flavors. Pour in 1/2 cup white wine and let it simmer for 2 minutes, which helps deglaze the pan and infuse the sauce with that signature Calabrian pepper heat.

Fifth Step: Simmer the Sauce

Now, add 1 (24 oz) jar of tomato purée, 1 cup heavy cream, 1 tablespoon chopped fresh oregano, and the browned sausage back into the pan. Stir in 1 cup of the starchy pasta water from your boiling pot to combine everything. Bring it to a simmer, then reduce the heat to medium-low and cook for 5 minutes, stirring occasionally for a creamy Calabrian Chili Pappardelle sauce that clings beautifully to the pasta.

Sixth Step: Cook and Combine the Pasta

With your sauce simmering, add 1 lb of pappardelle to the boiling water and cook to al dente. Drain the pasta and return it to its pot. Pour the sauce over the pasta and toss to coat evenly. Gradually stir in 1/2 cup freshly grated parmesan cheese until it melts and the sauce thickens, adjusting with more pasta water if needed for the right consistency in this pappardelle with Calabrian chili.

Final Step: Serve and Enjoy

Season the dish with salt to taste, then plate it up with freshly cracked black pepper and extra parmesan cheese on top. This Calabrian Chili Pappardelle is best served hot, and you can adapt it for dietary needs by using plant-based sausage if you’re going vegan. For another twist on pasta, try our sticky honey garlic sausage pasta skillet recipe for variety.

Dietary Substitutions to Customize Your Calabrian Chili Pappardelle

Protein and Main Component Alternatives

Swapping out the main protein can make this Calabrian Chili Pappardelle fit various diets. For instance, replace the Italian pork sausage with ground turkey for a leaner option, or use plant-based sausage to keep it vegetarian while maintaining the spicy Italian chili essence.

These changes ensure the dish remains flavorful and adaptable. Always adjust seasoning to balance the Calabrian pepper heat.

Vegetable, Sauce, and Seasoning Modifications

Switch fennel with celery if you’re not a fan, or add bell peppers for extra crunch in the sauce. For the creamy element, use almond milk instead of heavy cream to lighten it up, and vary the Calabrian chili paste amount for different spice levels in your pappardelle pasta.

These tweaks help tailor the fennel sauce to seasonal ingredients or preferences. Experimenting keeps things fresh for food enthusiasts.

Mastering Calabrian Chili Pappardelle: Advanced Tips and Variations

Pro Cooking Techniques

To elevate your Calabrian Chili Pappardelle, use a high-sided sauté pan for even cooking and better sauce retention. Browning the sausage separately ensures maximum flavor, and stirring frequently prevents sticking for that perfect spicy Italian chili finish.

Tip	Benefit
Use pasta water	Adjusts sauce thickness for optimal clinginess
Brown sausage alone	Enhances caramelization and taste

Flavor Variations

Try adding sun-dried tomatoes for a twist on the traditional Calabrian chili pappardelle. For a milder version, reduce the chili paste and incorporate more herbs like basil.

How to Store Calabrian Chili Pappardelle: Best Practices

Refrigeration Guidelines

Store leftovers in an airtight container in the fridge for up to 3 days to keep the Calabrian chili flavors intact.

Freezing Options

Freeze portions in freezer-safe bags for up to 2 months, ensuring the pappardelle pasta doesn’t get soggy when reheated.

Reheating Techniques

Reheat on the stove with a splash of water to maintain sauce quality, or use the microwave for quick meals, stirring halfway through.

Meal Prep Considerations

Prep ingredients ahead for easy assembly, making this Calabrian Chili Pappardelle ideal for busy schedules. For more storage ideas, visit What are Calabrian chiles?.

FAQs: Frequently Asked Questions About Calabrian Chili Pappardelle

What is Calabrian chili and how is it used in Pappardelle?

Calabrian chili is a spicy chili pepper from the Calabria region in southern Italy, known for its smoky heat and fruity undertones. In Pappardelle dishes, it is typically used as chili paste or crushed flakes to add a bold, spicy flavor that complements the wide, flat pasta shape. The chili flavor infuses the sauce, often combined with garlic, olive oil, and sometimes tomatoes or cream, creating a rich and mildly spicy pasta experience.

How do I make Calabrian Chili Pappardelle sauce at home?

To make Calabrian Chili Pappardelle sauce, start by heating olive oil in a pan over medium heat. Add finely chopped garlic and gently sauté until fragrant. Stir in Calabrian chili paste or flakes, adjusting the amount to your preferred spice level. Add crushed tomatoes or a splash of cream for richness, then simmer for 10-15 minutes. Toss the cooked pappardelle pasta in the sauce and finish with fresh basil or parsley and grated Pecorino cheese for an authentic Italian touch.

Can I substitute Calabrian chili with other types of chili in pappardelle recipes?

While you can substitute Calabrian chili with other chili peppers, such as red pepper flakes or dried chili, the flavor will change. Calabrian chili has a unique smoky, fruity heat that is less bitter than some alternatives. For a similar taste, try using smoked paprika combined with chili flakes or a mild chili paste. Adjust the quantity to avoid overpowering the dish, ensuring the balance of spice and flavor remains close to the original.

What wines pair well with Calabrian Chili Pappardelle?

Wines with balanced acidity and mild tannins are best suited to accompany the spicy and rich flavors of Calabrian Chili Pappardelle. Italian reds like Chianti or Nero d’Avola work well, as their fruity notes complement the chili’s heat. For white wine lovers, a crisp Vermentino or Pinot Grigio helps refresh the palate without overwhelming the dish’s flavors.

How spicy is Calabrian Chili Pappardelle compared to other spicy pasta dishes?

Calabrian Chili Pappardelle offers a medium heat level, milder than dishes made with habanero or ghost pepper but hotter than mild pepperoncini-based sauces. The chili’s smoky flavor adds complexity without excessive burn. The spiciness can be easily adjusted by varying the amount of chili paste used, making it a versatile choice for those who enjoy flavorful spice without overwhelming heat.

Creamy Calabrian Chili Pasta with Sausage and Fennel Sauce