This creamy calabrian chili pappardelle comes together quickly with lots of flavor in the spicy sauce. It’s an ideal fall or winter pasta dish, completed by a hearty green salad and some fresh bread alongside.
This post is sponsored by DeLallo.
creamy calabrian chili pappardelle – the details
There’s something so comforting about a hearty pasta when the temperature drops. I’ve been loving DeLallo Egg Pappardelle for these types of dishes because the long, flat strands of pasta have a rougher texture and hold up really well to rich pasta sauces.
The flavor of the pappardelle is so fresh, and you can really taste the quality of the durum wheat the DeLallo uses. After boiling to al dente, the pasta holds a really nice bite, and is ready to be tossed in the creamy sauce.
You’ll start the sauce by browning Italian sausage in olive oil. I like to use a high-sided, 3-quart stainless steel saute pan for this. I find that it’s the perfect pan to hold all of the sauce.
By cooking the sausage on its own first, it’ll have enough room in the pan to brown and caramelize on all sides.
Once the sausage is done, you’ll begin layering in the rest of the sauce ingredients – onions & fennel cooked in melted butter, chopped garlic, rich tomato paste, spicy DeLallo Calabrian Chili Peppers (these are pretty spicy and add such a delicious, unique flavor), white wine, a jar of tomato purée, heavy cream, some of the starchy pasta water, and fresh oregano.
Everything simmers and melds together, creating a beautiful, silky-smooth consistency.
All that’s left to do is add the cooked pappardelle and toss really well so that the sauce clings to the strands of pasta. You’ll stir in parmesan cheese as the finishing touch before plating!
I like to serve this creamy calabrian chili pappardelle with a hearty salad alongside (like this roasted garlic & kale caesar salad), plus some fresh bread for dipping into the extra sauce.Print
Creamy Calabrian Chili Pappardelle with Sausage & Fennel
pappardelle pasta with sausage & fennel tossed in a spicy, creamy tomato sauce made with calabrian chili peppers
- olive oil, as needed
- 1 lb raw mild Italian pork sausage
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 small fennel bulbs, diced
- 1 lb DeLallo Egg Pappardelle
- 6 garlic cloves, finely chopped
- ¼ cup tomato paste
- 2 tbsp DeLallo Calabrian Chili Peppers
- ½ cup white wine
- 1 (24 oz) jar tomato purée
- 1 cup heavy cream
- 1 tbsp chopped fresh oregano
- ½ cup freshly grated parmesan cheese, plus more for topping
- freshly cracked black pepper, as needed
- Bring a large pot of heavily salted water to a boil.
- Meanwhile, heat a 3-quart stainless steel sauté pan over medium-high heat. Once hot, add enough olive oil to coat the bottom. Add the sausage. Use a wooden spoon to break it apart into smaller pieces. Season with a pinch of salt. Cook the sausage until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
- Reduce the heat to medium. Add the butter. Once melted, add the onion and fennel. Cook for about 8 minutes until caramelized and tender, stirring often. Season with a good pinch of salt.
- Drop the pappardelle into the boiling water, stir well, and cook to “al dente” according to the bag’s instructions.
- To the onions and fennel, add the garlic. Cook for 30 seconds. Stir in the tomato paste and calabrian chili paste, and cook for another minute or so. Pour in the white wine. Allow the wine to simmer for 2 minutes.
- Add the tomato purée, heavy cream, oregano, and browned sausage. Retrieve 1 cup (plus a little extra on the side if needed) of starchy pasta water and add it to the sauce. Stir well to combine. Bring the sauce to a bubble, reduce the heat to medium-low, and simmer for about 5 minutes, stirring occasionally.
- Drain the pasta and add it right back to the large pot. Pour in the sauce and toss to combine. Gradually add the parmesan cheese, stirring until it melts and the sauce clings to the pasta. (If the sauce is too loose, raise the heat to medium and continue to stir until it thickens. If it’s too thick, add in a little more pasta water.)
- Season with salt to taste. Plate the pasta with freshly cracked black pepper and more parmesan over top.