Imagine twirling thick, luscious pappardelle pasta around your fork, coated in a rich, creamy sauce that’s kissed with the heat of Calabrian chili. Each bite bursts with savory goodness, making it hard to resist going back for more – that’s the magic of Creamy Calabrian Chili Pappardelle with Sausage & Fennel!
As you might guess from the name, this pasta dish is inspired by the vibrant flavors of Southern Italy where bold spices and fresh ingredients reign. Whether you’re whipping this up for a cozy family gathering on a winter evening or just treating yourself to something special, it’s bound to impress. This dish is relatively simple to prepare, making it a fantastic choice for those busy weeknights or when you unexpectedly have guests. If you love my other popular recipe for Creamy Garlic Pasta, you’ll certainly fall head over heels for this one as well!
What is Creamy Calabrian Chili Pappardelle with Sausage & Fennel?
So, what’s in a name? Creamy Calabrian Chili Pappardelle with Sausage & Fennel sounds like a mouthful, doesn’t it? But really, it’s just a delightful dance of flavors that come together in perfect harmony. Picture this: you have the delicate yet satisfying bite of pappardelle, brightened by zesty Calabrian chili and paired beautifully with fennel and sausage. It sounds fancy, but it’s totally doable in your kitchen!
As the saying goes, “the way to a man’s heart is through his stomach,” and this pasta dish is the perfect candidate to capture his culinary affections. Why not give it a try and see for yourself? Trust me, the smiles around the table will be worth it!
Why You’ll Love This Creamy Calabrian Chili Pappardelle with Sausage & Fennel
This dish is what dinner dreams are made of. First, the main highlight here is the luscious, creamy sauce enveloping hearty pappardelle – it’s comforting and satisfying, especially on chilly evenings. Plus, cooking at home allows you to save money while treating your loved ones to gourmet flavors that would cost a fortune at a restaurant.
What really elevates the dish are the flavorful toppings! A sprinkle of fresh herbs or a dash of chili flakes can turn this pasta into something extraordinary. If you’re a fan of comforting classics like spaghetti, you’re sure to find a new favorite in this vibrant and unique pasta dish. So, gather your ingredients and let’s make magic happen in the kitchen!
How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Quick Overview
Preparation for Creamy Calabrian Chili Pappardelle with Sausage & Fennel is both easy and satisfying! With a prep time of just 15 minutes and a cooking time of around 30 minutes, you can have this delightful dish on the table in under an hour. Each bite will have a creamy texture with a delightful kick, all ready to make your taste buds dance!
Key Ingredients for Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Pappardelle Pasta: 12 ounces, cooked according to package instructions.
- Halal Sausage: 1 pound, casings removed (e.g., chicken or beef sausage).
- Fennel Bulb: 1 medium, sliced thinly.
- Olive Oil: 2 tablespoons, for sautéing.
- Shallots: 2, finely chopped.
- Garlic: 4 cloves, minced.
- Calabrian Chili Paste: 2 tablespoons (adjust for heat preference).
- Heavy Cream: 1 cup, for creaminess.
- Parmesan Cheese: ½ cup grated, for flavor (optional).
- Fresh Parsley: ¼ cup, chopped, for garnish.
- Salt and Pepper: To taste.
Step-by-Step Instructions
- Cook the Pasta: Begin by boiling water in a large pot. Add salt and cook the pappardelle according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add the sliced fennel and cook for about 5 minutes until they soften. Add the chopped shallots and continue to sauté for another 3 minutes until translucent.
- Add the Sausage: Remove the sausage from the casing and crumble it into the skillet. Sauté for roughly 5-7 minutes, stirring occasionally, until the sausage is browned.
- Flavor it Up: Stir in the minced garlic and Calabrian chili paste, and cook for an additional minute until the garlic is fragrant, taking care not to let it burn.
- Make it Creamy: Pour in the heavy cream, stirring to combine all the ingredients. Let the mixture simmer for about 3-5 minutes until slightly thickened. Add salt and pepper to taste.
- Combine with Pasta: Add the cooked pappardelle to the skillet, tossing until evenly coated with the creamy sauce.
- Serve: Top with grated Parmesan cheese (if using) and garnish with fresh parsley before serving.
Top Tips for Perfecting Creamy Calabrian Chili Pappardelle with Sausage & Fennel
- Substitutions: Feel free to swap the halal sausage with lentils or mushrooms for a vegetarian option. Zucchini or bell peppers can be added for more vegetables.
- Timing: Make sure not to overcook the pasta; it should have a firm bite to hold up against the creamy sauce.
- Common Mistakes: Avoid high heat when adding the cream to prevent curdling. Always lower the heat to medium-low after adding.
Storing and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of cream or water to maintain the sauce’s creamy consistency. You can also freeze the dish; however, the texture of the cream sauce may change slightly upon reheating. Wrap tightly in plastic wrap to prevent freezer burn and consume within 2 months for the best flavor.
Dive into the world of hearty, comforting flavors with Creamy Calabrian Chili Pappardelle with Sausage & Fennel. This recipe is bound to become a favorite in your family gathering repertoire. Give it a try, and don’t forget to share your delicious results! Happy cooking!
Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Ingredients
Method
- Begin by boiling water in a large pot. Add salt and cook the pappardelle according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add the sliced fennel and cook for about 5 minutes until they soften. Add the chopped shallots and continue to sauté for another 3 minutes until translucent.
- Remove the sausage from the casing and crumble it into the skillet. Sauté for roughly 5-7 minutes, stirring occasionally, until the sausage is browned.
- Stir in the minced garlic and Calabrian chili paste, and cook for an additional minute until the garlic is fragrant, taking care not to let it burn.
- Pour in the heavy cream, stirring to combine all the ingredients. Let the mixture simmer for about 3-5 minutes until slightly thickened. Add salt and pepper to taste.
- Add the cooked pappardelle to the skillet, tossing until evenly coated with the creamy sauce.
- Top with grated Parmesan cheese (if using) and garnish with fresh parsley before serving.
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