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The Creamy Calabrian Chili Pappardelle

Get ready to tantalize your taste buds with a mouthwatering pasta dish. The Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a flavor-packed creation. It combines spicy, creamy, and aromatic elements into one unforgettable meal.
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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
  • Salt and pepper to taste
  • Olive oil

Equipment

  • Large pot for boiling pasta
  • Colander
  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Boil a large pot of salted water. Cook pappardelle as the package says until it's al dente. Save 1 cup of pasta water before draining.
  2. In a big skillet, cook the sausage over medium heat until browned. Break it into small pieces.
  3. Add sliced fennel to the skillet and cook until it's soft.
  4. Stir in Calabrian chili paste and cook for 1 minute.
  5. Pour in heavy cream and simmer until it thickens a bit.
  6. Add cooked pasta to the skillet, tossing to coat with the sauce. Use pasta water if needed to get the right consistency.
  7. Stir in Parmesan cheese and season with salt and pepper.
  8. Serve hot, garnished with extra Parmesan if you like.