Spicy Creamy Pappardelle Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Olive oil, as needed
02 -
1 lb raw mild Italian pork sausage
03 -
4 tbsp unsalted butter
04 -
1 small onion, diced
05 -
2 small fennel bulbs, diced
06 -
1 lb egg pappardelle pasta
07 -
6 garlic cloves, finely chopped
08 -
¼ cup tomato paste
09 -
2 tbsp Calabrian chili peppers
10 -
½ cup white wine
11 -
1 jar (24 oz) tomato purée
12 -
1 cup heavy cream
13 -
1 tbsp fresh oregano, chopped
14 -
½ cup freshly grated parmesan cheese, plus extra for topping
15 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Bring a large pot of heavily salted water to a boil.
02 -
Heat a 3-quart stainless steel sauté pan over medium-high heat. Add enough olive oil to coat the bottom, then add the sausage. Break it apart with a wooden spoon into smaller pieces and season with a pinch of salt. Cook until browned (about 5 minutes), then transfer to a plate using a slotted spoon.
03 -
Reduce heat to medium and add the butter. Once melted, add the onion and fennel. Cook for about 8 minutes until caramelized and tender, stirring often. Season with a good pinch of salt.
04 -
Drop the pappardelle into the boiling water, stir well, and cook to 'al dente' according to package instructions.
05 -
Add the garlic to the onions and fennel, cooking for 30 seconds. Stir in the tomato paste and Calabrian chili paste, and cook for another minute. Pour in the white wine and allow it to simmer for 2 minutes.
06 -
Add the tomato purée, heavy cream, oregano, and browned sausage. Retrieve 1 cup of starchy pasta water and add it to the sauce. Stir well, bring to a bubble, reduce heat to medium-low, and simmer for about 5 minutes, stirring occasionally.
07 -
Drain the pasta and return it to the large pot. Pour in the sauce and toss to combine. Gradually add the parmesan cheese, stirring until it melts and the sauce clings to the pasta. Adjust thickness with additional pasta water if needed. Season with salt to taste, then serve with freshly cracked black pepper and more parmesan on top.
# Notes:
01 -
This creamy pasta combines spicy Calabrian chilies with sweet fennel and savory Italian sausage.
02 -
The recipe works best with egg pappardelle, but you can substitute with other wide pasta if needed.