Ultimate Comfort Creamy Calabrian Chili Pappardelle with Sausage and Fennel Delight

I’ll be honest — the first time I made this Creamy Calabrian Chili Pappardelle with Sausage and Fennel, it instantly became one of my go-to pasta dishes. The blend of spicy Calabrian peppers, rich cream, and savory sausage turns ordinary weeknight dinner into something truly special.

I found myself sneaking bites before anyone else sat down! Every forkful feels indulgent yet balanced, and the aroma fills the kitchen with the promise of comfort and flavor. If you want a pasta dish that impresses without stress, this recipe is it.

You can also enjoy similar ideas like Taco Rice Bowl with Seasoned Beef and Fresh Toppings Recipe for a hearty weeknight meal.

Ingredients

Here’s everything you’ll need, plus helpful notes so your sauce turns out rich and flavorful every time.

• 1 lb pappardelle pasta — wide noodles are perfect for catching creamy sauces, making every bite satisfying.
• olive oil, as needed — helps brown the sausage and build flavor at the start.
• 1 lb raw mild Italian pork sausage — adds savory richness and depth to the dish.
• 4 tbsp unsalted butter — enhances flavor and gives the sauce a silky base.
• 1 small onion, diced — adds natural sweetness to balance the heat.
• 2 small fennel bulbs, diced — fennel provides subtle licorice-like flavor that pairs beautifully with sausage.
• 6 garlic cloves, finely chopped — gives bold aroma and depth to the sauce.
• ¼ cup tomato paste — adds concentrated tomato flavor and richness.
• 2 tbsp Calabrian chili peppers — bring fruity heat; adjust to your spice preference.
• ½ cup white wine — deglazes the pan and adds brightness.
• 1 jar (24 oz) tomato purée — creates a smooth, rich sauce base.
• 1 cup heavy cream — makes the sauce luxuriously creamy.
• 1 tbsp chopped fresh oregano — brightens flavors with fresh herbal notes.
• ½ cup freshly grated parmesan cheese — fresh cheese melts better and gives superior flavor.
• fresh cracked black pepper — enhances overall seasoning.

Note: Serves approximately 6–8 people.

Variations

You can easily adapt this recipe to suit different preferences:

• Dairy-free option: Use coconut cream or dairy-free cooking cream and plant-based parmesan.
• Vegetarian version: Replace sausage with plant-based sausage or sautéed mushrooms.
• Extra spicy: Add crushed red pepper flakes or extra chili paste.
• Extra creamy: Stir in mascarpone or cream cheese at the end for ultra richness. You might also like Breakfast Egg Muffins Recipe for a quick and delicious breakfast option.

Cooking Time

Here’s how your cooking schedule looks:

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Equipment You Need

• Large pot — for boiling pasta evenly.
• Colander — to drain cooked pasta.
• Large sauté pan — to cook sausage and build sauce.
• Wooden spoon — ideal for breaking up sausage and stirring sauce.
• Cheese grater — fresh parmesan melts smoothly into sauce.

How to Make Creamy Calabrian Chili Pappardelle with Sausage & Fennel

This dish comes together smoothly once ingredients are prepped. The key is building flavor step by step so every layer tastes rich and balanced. Take your time browning and simmering for best results.

Brown the Sausage

Heat olive oil in a large sauté pan over medium-high heat. Add sausage and break it into small pieces as it cooks. Let it brown well, creating flavorful bits that deepen the sauce.

Sauté the Aromatics

Reduce heat and add butter, onions, and fennel to the pan. Cook until soft and lightly caramelized, about 6–8 minutes. This softens the fennel and blends sweetness with savory sausage.

Build the Sauce

Stir in garlic, tomato paste, and Calabrian chili peppers until fragrant. Add wine and let it reduce slightly, then stir in tomato purée, cream, oregano, and sausage. Simmer gently until smooth and cohesive.

Cook Pasta and Combine

Boil pappardelle in salted water until al dente. Reserve some pasta water, drain, and toss pasta directly into the sauce. Add parmesan and splash of pasta water to coat noodles perfectly.

Additional Tips for Making this Recipe Better

After making this recipe several times, here’s what helped me improve it:

• I always salt pasta water generously for better flavor.
• I keep extra pasta water to loosen sauce if needed.
• Freshly grated cheese melts smoother than packaged versions.
• Letting the sauce sit briefly off heat deepens flavors before serving.

How to Serve Creamy Calabrian Chili Pappardelle with Sausage & Fennel Recipe

Serve pasta in warm bowls topped with extra parmesan and fresh herbs for color. Crusty bread on the side helps scoop up sauce, while a crisp green salad balances the richness beautifully.

Nutritional Information

Approximate nutrition per serving:

• Calories: 720 kcal
• Protein: 30 g
• Carbohydrates: 70 g
• Fat: 40 g

Make Ahead and Storage

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen the next day.

Freezing

Cool completely, then freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a skillet over low heat with a splash of water or cream to restore sauce consistency and prevent drying.

Why You’ll Love This Recipe?

This dish quickly becomes a favorite for several reasons:

• It delivers bold, comforting flavors that feel restaurant quality at home.
• The recipe is easy enough for weeknights but impressive for guests.
• It adapts well to different dietary needs and flavor preferences.
• The presentation looks beautiful and feels special without extra work.
• It’s rich, cozy, and satisfying in every bite.

Once you try this Creamy Calabrian Chili Pappardelle with Sausage & Fennel, it’s likely to become one of your most requested pasta dinners at home.

Ben Carraoli

Creamy Calabrian Chili Pappardelle with Sausage and Fennel

I’ll be honest — the first time I made this Creamy Calabrian Chili Pappardelle with Sausage & Fennel, it instantly became one of my go-to pasta dishes. The blend of spicy Calabrian peppers, rich cream, and savory sausage turns ordinary weeknight dinner into something truly special.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 lb pappardelle pasta — wide noodles are perfect for catching creamy sauces making every bite satisfying.
• olive oil as needed — helps brown the sausage and build flavor at the start.
• 1 lb raw mild Italian pork sausage — adds savory richness and depth to the dish.
• 4 tbsp unsalted butter — enhances flavor and gives the sauce a silky base.
• 1 small onion diced — adds natural sweetness to balance the heat.
• 2 small fennel bulbs diced — fennel provides subtle licorice-like flavor that pairs beautifully with sausage.
• 6 garlic cloves finely chopped — gives bold aroma and depth to the sauce.
• ¼ cup tomato paste — adds concentrated tomato flavor and richness.
• 2 tbsp Calabrian chili peppers — bring fruity heat; adjust to your spice preference.
• ½ cup white wine — deglazes the pan and adds brightness.
• 1 jar 24 oz tomato purée — creates a smooth, rich sauce base.
• 1 cup heavy cream — makes the sauce luxuriously creamy.
• 1 tbsp chopped fresh oregano — brightens flavors with fresh herbal notes.
• ½ cup freshly grated parmesan cheese — fresh cheese melts better and gives superior flavor.
• fresh cracked black pepper — enhances overall seasoning.

Method

 

1. This dish comes together smoothly once ingredients are prepped. The key is building flavor step by step so every layer tastes rich and balanced. Take your time browning and simmering for best results.
2. Heat olive oil in a large sauté pan over medium-high heat. Add sausage and break it into small pieces as it cooks. Let it brown well, creating flavorful bits that deepen the sauce.
3. Reduce heat and add butter, onions, and fennel to the pan. Cook until soft and lightly caramelized, about 6–8 minutes. This softens the fennel and blends sweetness with savory sausage.
4. Stir in garlic, tomato paste, and Calabrian chili peppers until fragrant. Add wine and let it reduce slightly, then stir in tomato purée, cream, oregano, and sausage. Simmer gently until smooth and cohesive.
5. Boil pappardelle in salted water until al dente. Reserve some pasta water, drain, and toss pasta directly into the sauce. Add parmesan and splash of pasta water to coat noodles perfectly.

Notes

• I always salt pasta water generously for better flavor.
• I keep extra pasta water to loosen sauce if needed.
• Freshly grated cheese melts smoother than packaged versions.
• Letting the sauce sit briefly off heat deepens flavors before serving.