Description
This recipe combines the fiery kick of Calabrian chili paste with a rich and creamy sauce, balanced by the delicate aniseed flavor of fennel and the savory depth of Italian sausage. This comforting and elegant dish is perfect for weeknight dinners or cozy weekends, ready in under an hour.
Ingredients
Scale
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup Calabrian chili paste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, 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.
- In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into small pieces, and cook until browned and cooked through.
- Add sliced fennel and garlic to the skillet. Cook for 3–4 minutes until the fennel softens.
- Stir in the Calabrian chili paste and cook for 1–2 minutes until fragrant.
- Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat and cook for 5–7 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Toss the cooked pappardelle in the sauce until evenly coated.
- Serve topped with fresh basil and additional Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes