Ingredients
Method
Cooking 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.
Sautéing 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.
Adding 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.
Flavoring the Dish
- 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.
Making 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.
Combining with Pasta
- Add the cooked pappardelle to the skillet, tossing until evenly coated with the creamy sauce.
Serving the Dish
- Top with grated Parmesan cheese (if using) and garnish with fresh parsley before serving.
Notes
Substitutions: Swap halal sausage for lentils or mushrooms for a vegetarian option. Adding zucchini or bell peppers can increase vegetable content. Avoid high heat when adding cream to prevent curdling.