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.

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

Description

🌶️ Creamy Calabrian Chili Pasta with Sausage and Fennel Sauce offers a spicy and indulgent meal with rich, bold flavors balanced by creamy texture.
🍝 This pasta dish is perfect for anyone seeking a hearty and satisfying dinner that combines savory sausage and aromatic fennel with a vibrant chili kick.

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

Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

7-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.

8-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.

Notes

🍳 Use a high-sided sauté pan to comfortably hold sauce and sausage.
🥄 Brown sausage thoroughly on its own to caramelize and enhance flavor.
🍝 The textured pappardelle holds rich sauces beautifully for best bite and flavor absorption.
💧 Adjust sauce thickness by adding pasta water if too thick or simmer longer to thicken if too loose.
🥗 Serve with a hearty green salad and fresh bread to complement this rich pasta dish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving

Keywords: Calabrian chili pasta, sausage fennel pasta, creamy chili pasta, spicy Italian pasta