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Velvety Calabrian pappardelle blends hearty Italian sausage with sweet fennel in a smooth chili-enriched sauce. This pasta creation offers comfort in every mouthful, hitting just the right notes between fiery and smooth flavors that coat each ribbon of egg pappardelle. The luscious sauce builds multiple flavor dimensions as everything comes together, making an impressive yet totally doable dinner for busy weeknights.
I whipped this up when friends came over last weekend, and they couldn't stop talking about how flavorful it was. My buddy who usually stays away from hot stuff surprisingly went for seconds, mentioning how the cream really tamed the heat just right.
Key Ingredients
- Egg Pappardelle: Try the DeLallo brand for better bite and taste, with its textured surface that grabs onto sauce really well
- Italian Sausage: Gives the dish its rich taste foundation and fills it with satisfying protein
- Fennel Bulb: Adds lovely licorice hints that work amazingly with the sausage
- Calabrian Chili Paste: The key player bringing fruity spiciness without going overboard
- Heavy Cream: Makes everything silky smooth while cooling down the chili kick
- Fresh Oregano: Adds bright herb flavors to cut through the richness
- Parmesan Cheese: Brings nutty goodness and helps the sauce get to that perfect thickness
- Tomato Purée: Adds thickness and gentle tang to balance out the cream
- White Wine: Scrapes up all the tasty bits from the pan and makes the sauce more interesting
Making Your Noodle Dish
- Start Cooking:
- Get your pan nice and hot before adding olive oil. Drop in sausage as small chunks, leaving room between them so they brown nicely.
- Build Flavor Base:
- Throw butter into the same pan, then mix in onion and fennel. Cook them gently until they turn clear and get slightly golden.
- Cook Your Noodles:
- While your veggies cook, boil the pappardelle in really salty water. Give it a stir now and then so it doesn't clump together.
- Layer In Tastes:
- Add garlic to your veggie mix, cooking just until you can smell it but before it browns. Mix in tomato paste and chili paste, letting them cook until slightly caramelized.
- Bring It All Together:
- Pour in your tomato purée and heavy cream, then add the browned sausage back in. Toss in fresh oregano and some starchy pasta water. Let everything bubble gently together.
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The Calabrian chili paste is what really makes this dish special to me. My grandma showed me these peppers during our family trip to southern Italy a while back. She put them in almost everything she cooked, always saying that their fruity flavor made them different from other chilies.
Tasty Side Matches
This bold pasta works great with sides that offer contrast. Try serving it with a sharp greens salad with just lemon juice and olive oil. Don't forget some crusty Italian bread to wipe up any sauce left on your plate.
Ways To Switch It Up
You can easily change this dish to suit your needs. Want something lighter? Use half as much cream and add more pasta water instead. No meat? Swap the sausage for cooked mushrooms to get that meaty feel and rich flavor.
Storing What's Left
Put any cooled leftovers in containers that seal tight and keep them in the fridge for up to three days. The flavors actually get better overnight, so it might taste even yummier the next day.
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This Calabrian chili pappardelle has turned into my go-to dish when friends come over. The way the spicy Calabrian chilies play with the creamy sauce makes something that's so much better than what you'd expect.
Frequently Asked Questions
- → What can I use instead of Calabrian chili?
- You can swap them with red pepper flakes and some tomato paste or use jarred spicy peppers like cherry peppers. Adjust based on how spicy you like it!
- → What’s a good replacement for pappardelle pasta?
- If pappardelle isn’t available, wide noodles like fettuccine or tagliatelle will work. Penne or rigatoni are also great for holding the sauce.
- → Can I make this meal before serving?
- The sauce can be cooked and stored in the fridge for 1-2 days. Just boil the pasta fresh and warm the sauce gently before mixing.
- → Which wine pairs best with it?
- Try a red like Chianti or Sangiovese to balance the spice. White wine fans will enjoy a buttery Chardonnay with this dish.
- → Is there a way to skip the meat?
- For a vegetarian twist, leave out the sausage and toss in sautéed mushrooms. Add herbs and a bit more olive oil to boost the taste.