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creamy Calabrian chili pappardelle with sausage and fenne

Get ready to taste a mouthwatering pasta dish that'll take you straight to Italy. The creamy Calabrian chili pappardelle with sausage and fennel is a true gem in Italian cuisine. It combines spicy Calabrian chilies, aromatic fennel, and savory Italian sausage for a flavor explosion.
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Ingredients Equipment Method

Ingredients
  

  • 1 pound pappardelle pasta
  • 1 pound Italian sausage casings removed
  • 1 large fennel bulb thinly sliced
  • 2 tablespoons Calabrian chili paste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Equipment

  • Large pot for boiling pasta
  • Skillet or sauté pan
  • Cutting board and sharp knife
  • Colander
  • Wooden spoon or tongs

Method
 

  1. Boil pasta in salted water until al dente. Save 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned.
  3. Add sliced fennel and garlic to the skillet. Cook until fennel softens.
  4. Stir in Calabrian chili paste and cook for 1 minute.
  5. Pour in heavy cream and simmer until slightly thickened.
  6. Add cooked pasta to the skillet and toss to coat with the sauce.
  7. Stir in Parmesan cheese and adjust consistency with reserved pasta water if needed.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh basil leaves.