Imagine a dish so good it makes you forget your ex’s name. Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel is that dish. It’s rich, spicy, and packed with flavors that slap harder than a Monday morning alarm.
The creaminess balances the heat, the sausage adds depth, and the fennel? It’s the unexpected guest who ends up being the life of the party. If your taste buds aren’t screaming for this by the end of this article, you might want to check your pulse.
Why This Recipe Slaps
The magic lies in the Calabrian chili paste.
It’s spicy, slightly fruity, and adds a complexity that’ll make you side-eye regular red pepper flakes. The beef sausage brings a meaty richness, while fennel adds a subtle sweetness and crunch. And let’s not forget the pappardelle—those wide, luxurious noodles are basically the Ferrari of pasta.
Every bite is a symphony of textures and flavors, and yes, it’s as addictive as it sounds.
Ingredients You’ll Need
- 12 oz pappardelle pasta (because spaghetti is for amateurs)
- 1 lb beef sausage, casings removed (or keep ’em if you’re lazy, we won’t judge)
- 1 tbsp Calabrian chili paste (adjust if you’re scared of heat)
- 1 cup heavy cream (this is not the time for skim milk)
- 1 fennel bulb, thinly sliced (yes, you have to use it)
- 3 garlic cloves, minced (because vampires aren’t welcome)
- 1/2 cup grated Parmesan (the cheap stuff won’t cut it)
- Salt and pepper (obviously)
- Olive oil (for sautéing, not for your skincare routine)
How to Make It (Without Burning Your Kitchen Down)
- Cook the pasta: Boil pappardelle in salted water until al dente. Reserve 1/2 cup pasta water. Drain.
Pro tip: Undercook it slightly—it’ll finish in the sauce.
- Brown the sausage: Heat olive oil in a large pan over medium heat. Add sausage, breaking it up with a spoon. Cook until no pink remains.
Drain excess fat if you’re health-conscious (but why?).
- Sauté the veggies: Add fennel and garlic to the pan. Cook until fennel softens (about 5 minutes). If it sticks, blame your pan, not the recipe.
- Add the heat: Stir in Calabrian chili paste.
Let it cook for 1 minute so the flavors wake up. Smell that? That’s happiness.
- Bring the cream: Pour in heavy cream and simmer for 3-4 minutes.
If it looks too thick, add pasta water until it’s saucy but not soupy.
- Combine everything: Toss in the cooked pasta and Parmesan. Stir until coated. Taste.
Adjust salt, pepper, or chili paste if needed.
- Serve immediately: Garnish with extra Parmesan and fennel fronds if you’re fancy. Devour before anyone else gets a bite.
How to Store This Masterpiece
Leftovers? Unlikely, but if you somehow resist eating it all, store it in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of cream or water to revive the sauce. Microwaving turns it into a sad, rubbery mess—don’t do that to yourself.
Why This Recipe Is a Win
It’s quick (30 minutes max), packed with flavor, and impressive enough to serve guests. The Calabrian chili adds a unique kick, while the fennel keeps things fresh.
Plus, it’s a one-pan meal, meaning fewer dishes to wash. IMO, that’s the real victory here.
Common Mistakes to Avoid
- Overcooking the pasta: Mushy noodles ruin everything. Al dente or bust.
- Skipping the pasta water: That starchy liquid is the glue holding the sauce together.
- Using pre-grated Parmesan: It’s coated in anti-caking agents and tastes like regret.
- Drowning the dish in chili paste: A little goes a long way.
You can always add more later.
Swaps and Subs (Because Life Happens)
No beef sausage? Use Italian sausage or even ground beef. Vegetarian?
Swap in mushrooms for meat and coconut cream for dairy. Don’t have Calabrian chili? Harissa or sriracha works in a pinch, but the flavor won’t be the same. FYI, compromises are fine, but don’t blame us if it’s not as epic.
FAQs (Because You’re Probably Overthinking This)
Can I use a different pasta?
Sure, but pappardelle’s wide ribbons hold the sauce better.
If you use spaghetti, you’re missing the point.
Is Calabrian chili paste spicy?
Yes, but it’s more flavorful than just heat. Start with 1 tbsp and adjust. Unless you’re a masochist, then go wild.
Can I freeze this dish?
Technically yes, but the cream sauce might separate when thawed.
Eat it fresh—you’ll thank us later.
What if I hate fennel?
Fine, skip it. But you’re missing out on its sweet, licorice-like crunch. Try celery or bell peppers as a sad substitute.
Final Thoughts
This Creamy Calabrian Chili Pappardelle is the kind of dish that turns a random Tuesday into a celebration.
It’s bold, comforting, and stupidly easy to make. So quit reading and start cooking. Your taste buds (and possibly your Instagram) will thank you.