Name: Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 400g pappardelle pasta; 250g Italian sausage (spicy or mild); 1 small fennel bulb, thinly sliced; 3 garlic cloves, minced; 1–2 tbsp Calabrian chili paste (adjust to taste); 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 2 tbsp olive oil; Salt, to taste; Black pepper, to taste; Fresh dill or fennel fronds, for garnish (optional)

This Creamy Calabrian Chili Pappardelle with Sausage & Fennel has quickly become one of my go-to comfort dishes when I want something indulgent but still sophisticated. It has the richness of cream, the heat of Calabrian chili paste, and the savory depth of Italian sausage. Add a touch of fennel to brighten things up and you’ve got a pasta dish that feels like it came from a cozy trattoria in Southern Italy.

I love how this dish manages to hit every note — creamy, spicy, aromatic, and hearty. The wide pappardelle noodles hold onto the sauce like they were made for it, while the sausage adds just the right amount of texture and umami. It’s a crowd-pleaser for dinner parties, but simple enough to pull together on a weeknight.

Why You’ll Love This Creamy Calabrian Chili Pappardelle with Sausage & Fennel

This pasta dish is pure comfort with a spicy twist. The Calabrian chili brings a mild, fruity heat that plays beautifully against the richness of the cream and the depth of the sausage. It’s also a forgiving recipe — you can adjust spice levels, play with herbs, or add vegetables without compromising flavor.

Whether you’re trying to impress guests or just need something satisfying after a long day, this recipe delivers big flavors with minimal effort.

What Kind of Sausage Should I Use?

I recommend using high-quality Italian sausage, preferably one with a touch of spice to complement the Calabrian chili. You can go with either bulk sausage meat or remove the casing from sausage links. Pork is the classic option, but turkey or chicken sausage can also work if you’re looking for something lighter.

Options for Substitutions

Pasta: While pappardelle is ideal for catching all that creamy, spicy sauce, tagliatelle or fettuccine would be good substitutes.
Calabrian Chili Paste: If you can’t find it, a mix of red pepper flakes and sun-dried tomato paste can add similar heat and depth.
Cream: Swap with coconut cream or a plant-based alternative for a dairy-free version.
Fennel: If fennel isn’t your thing, try leeks or shallots for a milder aromatic base.
Protein: You can use ground beef, turkey, or even crumbled tofu for a vegetarian twist.

Ingredients for this Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Pappardelle pasta: Its wide, ribbon-like shape holds the creamy sauce perfectly and adds a luxurious bite.
Italian sausage: Provides the savory, meaty base for the sauce. Opt for spicy if you love a little extra heat.
Fennel bulb: Adds a subtle licorice sweetness that balances the heat and richness of the dish.
Garlic cloves: Essential for building deep flavor in the sauce.
Calabrian chili paste: Brings bold, smoky heat with a slightly fruity finish that’s unique to this regional ingredient.
Heavy cream: Creates the velvety sauce that coats each noodle beautifully.
Parmesan cheese: Adds salty umami depth and a nutty finish to the sauce and garnish.
Olive oil: Used to sauté the aromatics and sausage, it adds a smooth, earthy foundation.
Salt and pepper: Essential for seasoning throughout each step of the recipe.
Fresh dill or fennel fronds (optional): For garnish, offering a fresh and vibrant contrast.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, following the package instructions. Reserve 1 cup of pasta water before draining, then set the pasta aside.

Step 2: Brown the Sausage

In a large skillet over medium-high heat, add a drizzle of olive oil. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 6–8 minutes until browned and cooked through. Transfer to a plate and set aside.

Step 3: Sauté the Fennel and Garlic

In the same skillet, add a bit more olive oil if needed. Toss in the sliced fennel and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4: Add the Calabrian Chili Paste

Stir in the Calabrian chili paste (start with 1 tablespoon and adjust to taste). Let it cook with the fennel and garlic for 1–2 minutes, allowing the flavors to bloom.

Step 5: Make the Creamy Sauce

Reduce heat to medium-low. Pour in the heavy cream, stirring to combine with the chili and fennel mixture. Simmer for 2–3 minutes until slightly thickened.

Step 6: Combine Sausage and Pasta

Return the browned sausage to the skillet. Add the drained pappardelle and toss gently to coat everything in the creamy sauce. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.

Step 7: Finish with Cheese and Herbs

Turn off the heat. Stir in a generous handful of grated Parmesan cheese until melted and glossy. Taste and adjust seasoning with salt and pepper. Serve immediately with more Parmesan and optional dill or fennel fronds on top.

How Long to Prepare the Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Prep Time: About 10 minutes. This includes slicing the fennel, mincing garlic, grating cheese, and measuring out the ingredients. If you’re using sausage links, allow an extra minute or two to remove the casings.

Cook Time: Around 25 minutes. Browning the sausage and sautéing the aromatics takes about 10–12 minutes, while simmering the sauce and cooking the pasta adds another 10–15 minutes. Everything comes together in one pan for a quick finish.

Tips for Perfect Creamy Calabrian Chili Pappardelle

Use bronze-cut pasta if possible — it clings to the sauce better.
Don’t overcook the pasta; al dente gives a better texture and helps absorb the sauce.
Adjust Calabrian chili paste to your spice tolerance — it’s flavorful but potent.
Add a splash of reserved pasta water to the sauce if it thickens too much.
Finish with fresh herbs to lift the dish and add contrast to the richness.

Watch Out for These Mistakes While Cooking

Using too much chili paste: Start small; you can always add more, but you can’t take it out.
Overcrowding the pan while browning sausage: It will steam instead of brown. Use a large skillet.
Skipping the pasta water: That starchy liquid is gold for adjusting the sauce.
Using pre-shredded Parmesan: It doesn’t melt as smoothly. Always grate it fresh.
Cooking the cream on high heat: It can separate. Keep it to a gentle simmer.

What to Serve With Creamy Calabrian Chili Pappardelle with Sausage & Fennel?

1. Arugula Salad with Lemon Vinaigrette

The peppery greens and bright citrus balance out the richness of the pasta.

2. Garlic Bread or Focaccia

A crunchy side is perfect for mopping up the creamy, spicy sauce.

3. Roasted Broccolini

Slightly bitter and crispy, broccolini makes a great green side dish.

4. Burrata with Tomatoes

A cool, creamy burrata appetizer sets a luxurious tone for the meal.

5. A Bold Italian Red Wine

Something like a Nero d’Avola or Chianti complements the spice and richness well.

Storage Instructions

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify over time, making it even more delicious the next day.

Reheating: Reheat in a skillet over low heat with a splash of milk or pasta water to revive the creaminess without breaking the sauce.

Freezing: This dish doesn’t freeze well due to the dairy content in the sauce, which can separate upon thawing. Best enjoyed fresh or within a few days.

Estimated Nutrition

Per serving (based on 4 servings)

Calories: 680
Protein: 26g
Fat: 38g
Saturated Fat: 18g
Carbohydrates: 55g
Fiber: 3g
Sugar: 4g
Sodium: 900mg

Frequently Asked Questions

Can I make this dish less spicy?

Yes, just reduce the amount of Calabrian chili paste, or mix it with tomato paste for a milder flavor.

Is there a vegetarian version?

Absolutely. Use plant-based sausage or sautéed mushrooms and omit the meat altogether.

Can I use a different type of pasta?

Yes, fettuccine or tagliatelle work beautifully. Even penne can hold the sauce well.

What’s the best brand of Calabrian chili paste?

Brands like TuttoCalabria or Delizie di Calabria are popular for their authenticity and bold flavor.

How do I slice fennel properly?

Trim the stalks and root end, then slice the bulb vertically thinly. You can also use a mandoline for uniform slices.

Conclusion

Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a bold, comforting pasta dish that brings a touch of Southern Italy to your table. It’s easy enough for a weeknight and impressive enough for guests, bursting with heat, depth, and richness. Whether you’re craving something cozy or looking to spice up your dinner rotation, this recipe delivers every time.