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Creamy Calabrian pappardelle combines robust Italian sausage with aromatic fennel in a silky chili-infused sauce. This pasta dish delivers comfort with every bite, striking the perfect balance between spicy and creamy flavors that wrap around each strand of egg pappardelle. The rich sauce develops layers of complexity as ingredients meld together, creating an impressive yet achievable weeknight dinner option.
I made this for a small dinner gathering last weekend, and my guests couldn't stop raving about the depth of flavor. Even my friend who typically avoids spicy food found herself going back for seconds, commenting on how the heat was perfectly balanced by the cream.
Essential Ingredients
- Egg Pappardelle: DeLallo's version offers superior texture and taste, with its rough surface perfect for gripping the sauce
- Italian Sausage: Provides rich flavor foundation and hearty protein for the dish
- Fennel Bulb: Contributes sweet anise notes that complement the sausage beautifully
- Calabrian Chili Paste: The star ingredient offering distinctive fruity heat without overwhelming
- Heavy Cream: Creates the silky consistency while tempering the chili spice
- Fresh Oregano: Brightens the rich sauce with herbaceous notes
- Parmesan Cheese: Adds nutty depth and helps thicken the sauce to perfect consistency
- Tomato Purée: Provides body and subtle acidity to balance the rich cream
- White Wine: Deglazes the pan and adds complexity to the sauce profile
Creating Your Pasta
- Begin Browning:
- Heat your sauté pan until properly hot before adding olive oil. Introduce sausage in small chunks, allowing space between pieces for proper caramelization.
- Aromatics Development:
- Introduce butter to the same pan, then add onion and fennel. Cook slowly until vegetables become translucent and slightly caramelized.
- Pasta Preparation:
- While vegetables cook, boil pappardelle in heavily salted water. Stir occasionally to prevent sticking.
- Flavor Building:
- Add garlic to aromatics, cooking briefly until fragrant without browning. Introduce tomato paste and chili paste, cooking to caramelize slightly.
- Final Integration:
- Pour in tomato purée and heavy cream, returning browned sausage to the mixture. Add fresh oregano and starchy pasta water. Allow sauce to gently simmer.
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I particularly love the Calabrian chili paste in this recipe. My grandmother introduced me to these peppers during a trip to southern Italy years ago. She would use them in nearly everything, explaining that their fruity character made them special among chili varieties.
Perfect Pairing Suggestions
This robust pasta pairs beautifully with contrasting sides. Consider serving alongside a bitter greens salad dressed simply with lemon and olive oil. Crusty Italian bread becomes essential for capturing any remaining sauce on your plate.
Custom Recipe Adaptations
This versatile dish welcomes thoughtful modifications. For lighter versions, substitute half the heavy cream with reserved pasta water. Vegetarians might replace sausage with sautéed mushrooms for a meaty texture and umami flavor.
Keeping Leftovers Fresh
Transfer cooled leftovers to airtight containers, refrigerating for up to three days. The flavors actually develop overnight, often tasting even better the following day.
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This Calabrian chili pappardelle has become my signature dish for casual entertaining. The balance between the spicy Calabrian chilies and the creamy sauce creates something truly greater than its individual parts.
Frequently Asked Questions
- → Can I substitute the Calabrian chili peppers?
- Yes, you can substitute Calabrian chilis with red pepper flakes mixed with a bit of tomato paste, or use another jarred hot pepper like cherry peppers. Start with less and adjust to your heat preference.
- → What can I use instead of pappardelle pasta?
- If you can't find pappardelle, other wide pasta shapes like fettuccine or tagliatelle work well. Even rigatoni or penne would be good alternatives as they catch the chunky sauce nicely.
- → Can I make this dish ahead of time?
- You can make the sauce 1-2 days ahead and refrigerate it. Cook the pasta fresh when ready to serve, and reheat the sauce gently before combining.
- → What wine pairs well with this pasta dish?
- A medium-bodied red wine like Sangiovese or Chianti pairs beautifully with the spicy, creamy flavors of this pasta. For white wine lovers, try a rich Chardonnay.
- → Is there a way to make this recipe vegetarian?
- You can make this vegetarian by omitting the sausage and adding sautéed mushrooms for umami flavor. Consider adding a bit more olive oil and herbs to compensate for the flavor the sausage would have provided.