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Creamy Calabrian Chili Pappardelle with Sausage and Fennel
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.
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Prep Time 15 minutes
Cook Time 25 minutes
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.