Spice Up Your Dinner with Creamy Calabrian Chili Pappardelle and Savory Sausage & Fennel
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Learn how to make delicious Creamy Calabrian Chili Pappardelle with Sausage & Fennel. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
12 ounces pappardelle pasta
2 tablespoons olive oil
1 pound Italian sausage, casing removed
1 fennel bulb, thinly sliced
3 cloves garlic, minced
1/2 cup Calabrian chilis, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it into pieces with a wooden spoon, and cook until browned, about 5 minutes.
Add the sliced fennel and garlic to the skillet, sautéing until the fennel is tender and the garlic is fragrant, about 3-4 minutes.
Stir in the Calabrian chilis, allowing their oils to infuse into the mixture for about 2 minutes.
Pour in the heavy cream, stirring to combine. Let it simmer for 5 minutes until slightly thickened, then add the grated Parmesan cheese, stirring until melted and smooth.
Toss the cooked pappardelle into the sauce, mixing well to coat. If needed, add reserved pasta water to reach the desired consistency.
Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.
