Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel Recipe

If you love pasta dishes that walk the line between creamy comfort and bold, spicy intrigue, then Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel is about to be your new favorite. Wide ribbons of pappardelle are swaddled in a luscious Calabrian chili cream sauce, flecked with savory crumbles of beef sausage and sweet, anise-kissed fennel. Each bite brings a touch of heat, a hint of sweetness, and irresistible richness—perfect for a cozy night in or a dinner that feels worthy of a dinner party. This dish transforms simple weeknight ingredients into something utterly restaurant-worthy without fuss or complicated steps.

this Recipe

Ingredients You’ll Need

Nothing fancy here—just thoughtfully chosen, high-quality staples that work together to build layers of flavor and texture in every bite. Each ingredient is important, from the ribbons of pasta to the bright hit of Calabrian chili paste and the sweet crunch of fennel.

• 12 oz pappardelle pasta: Wide, flat noodles are ideal for capturing all the creamy sauce.
• 1 tablespoon olive oil: Just enough to sauté everything and add a hint of fruitiness.
• 1/2 pound beef sausage (casings removed): Opt for a quality sausage to lend deep, savory flavor—spicy or mild, your choice!
• 1 small fennel bulb, thinly sliced: This vegetable brings a mild, sweet anise note and wonderful texture.
• 2 garlic cloves, minced: A quick sauté brings aromatic backbone to the sauce.
• 1 tablespoon Calabrian chili paste: This delivers slow, lingering heat and a gorgeous color—start with less if you like mild spice.
• 1/2 cup heavy cream: The secret to luscious, restaurant-level sauce that clings perfectly to every noodle.
• 1/4 cup grated Parmesan cheese: Salty and nutty, it melts into the sauce for umami depth.
• 1/4 cup pasta water (reserved): That starchy water finishes the sauce and helps it emulsify.
• Salt and pepper to taste: Don’t forget to season for best flavor harmony.
• Fennel fronds and extra Parmesan for garnish: These finishing touches add fresh, herby brightness and a final flourish of decadence.

How to Make Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel

Step 1: Cook the Pappardelle

Start by bringing a large pot of salted water to a boil. Add your pappardelle and cook according to the package instructions until just al dente—the pasta will finish cooking in the sauce. Don’t forget to scoop out 1/4 cup of the pasta water right before draining; its starch will be invaluable later for creating that silky sauce.

Step 2: Brown the Beef Sausage

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add your beef sausage (casings removed) and break it up with a spatula or wooden spoon. Let it brown and develop lots of flavor-packed bits, about 6 to 8 minutes. The sausage should be cooked through and just starting to get a little crispy in spots.

Step 3: Sauté the Fennel

Scatter the thinly sliced fennel over the sausage in the pan. Sauté for 3 to 4 minutes, stirring occasionally, until the fennel softens and some edges start to turn golden. This step is where that gentle, almost floral fennel sweetness mellows into the dish.

Step 4: Add Garlic and Calabrian Chili Paste

Add minced garlic to the pan and stir for about a minute, just until fragrant—you want to avoid letting it burn. Spoon in the Calabrian chili paste, stirring well so everything gets a beautiful reddish hue and a whiff of heat. This is the heartbeat of Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel!

Step 5: Make the Creamy Sauce

Pour in the heavy cream and bring the pan to a gentle simmer, stirring frequently. Now, sprinkle in the Parmesan cheese and that reserved pasta water, stirring as the sauce thickens and becomes glossy. Taste and season generously with salt and pepper—the sausage and cheese both bring salt, so adjust slowly.

Step 6: Toss and Finish

Add the drained pappardelle right into the skillet and toss, using tongs, until every gorgeous noodle is coated in the spicy, creamy sauce. The sauce should cling luxuriously, thanks to the pasta water. Plate immediately so everything remains silky and luscious.

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

Garnishes

Once plated, shower your pasta with plenty of fresh fennel fronds for a grassy pop of color and subtle herbal crunch, plus extra Parmesan for that irresistible salty finish. These tiny gestures turn a simple pasta into something truly showstopping.

Side Dishes

Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel pairs beautifully with a crisp, citrusy salad—think arugula with lemon and olive oil—or some garlicky roasted broccolini. Add a glass of chilled white wine and some rustic bread for mopping up any leftover sauce.

Creative Ways to Present

Serve the pappardelle in wide, shallow bowls so those ribbons can really swirl and showcase the sauce. For dinner parties, twirl portions into elegant little nests using a carving fork, or let guests help themselves from a big, steaming platter, family-style.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel in an airtight container in the refrigerator. The pasta will keep well for up to 3 days, and the flavors are sometimes even more mellow and melded the next day.

Freezing

While creamy sauces can sometimes separate when frozen, you can freeze portions in airtight containers for up to one month. Thaw overnight in the refrigerator before reheating, and add a splash of cream or milk to help restore its luscious texture if needed.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a dribble of cream or milk to bring back the sauce’s silky gloss. Alternatively, microwave in short intervals, stirring between bursts. Just be careful not to overcook, or the sauce might lose some of its creamy magic.

FAQs

Can I use a different type Main Course

Absolutely! Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel works beautifully with Italian sausage, spicy sausage, or even plant-based sausage for a vegetarian twist—just make sure whatever you use brings lots of flavor to the pan.

Is Calabrian chili paste very spicy?

Calabrian chili paste brings a lively, balanced heat that’s more intriguing than overwhelming. If you’re heat-shy, start with less and add more as you go; you can always pass extra at the table for spice-lovers!

What’s a good substitute for pappardelle?

If you can’t find pappardelle, look for other wide, flat noodles like tagliatelle or fettuccine. Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel is all about that wide surface area for soaking up sauce, so keep the noodle broad if possible.

Can I make this recipe gluten-free?

Absolutely! Simply swap in your favorite gluten-free pappardelle or tagliatelle. Make sure to use gluten-free sausage if needed—otherwise, the method and sauce ingredients remain deliciously unchanged.

How do I adjust the spiciness?

You control the heat level! Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel can be made mild by using less chili paste, or dialed up with a little more. Always taste and adjust as you go for your perfect level of fire.

Final Thoughts

Give Creamy Calabrian Chili Pappardelle with Beef Sausage & Fennel a try the next time you crave pasta with a kick of sophistication and comfort all in one bowl. It’s packed with flavor, incredibly satisfying, and bound to make you feel like an Italian chef right in your own kitchen!

Print