Hey there! Today, I want to share with you my recipe for Creamy Calabrian Chili Pappardelle with Sausage & Fennel. This dish holds a special place in my heart as it reminds me of lazy Sunday afternoons spent in the kitchen, creating flavorful and comforting meals for my loved ones. The combination of the spicy Calabrian chilies, savory sausage, and aromatic fennel creates a symphony of flavors that will have your taste buds dancing with delight. So, grab your apron and let’s get cooking!
Why You’ll Love This
I make this dish when I want to indulge in something rich and comforting. The creamy sauce coats every strand of pappardelle, ensuring that each bite is bursting with flavor. My family goes crazy for this because it satisfies their cravings for something hearty and delicious. Plus, the addition of Calabrian chilies adds a fiery kick that takes this dish to a whole new level. (Just be sure to adjust the spice level to your preference!) Trust me, once you try this recipe, it will become a staple in your kitchen too!
Ingredients
For this recipe, you’ll need:
- 250g pappardelle pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 pound Italian sausage, casings removed
- 1 fennel bulb, thinly sliced
- 1 cup heavy cream
- 2 tablespoons Calabrian chili paste
- Salt and pepper, to taste
- Fresh parsley, for garnish
Optional substitutions: If you’re in a hurry, you can use any type of long pasta instead of pappardelle. Additionally, if you can’t find Calabrian chili paste, you can substitute it with a combination of red pepper flakes and sun-dried tomatoes for a similar flavor profile.
Directions
1. Start by bringing a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become fragrant and translucent.
3. Add the Italian sausage to the skillet, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through.
4. Next, add the sliced fennel to the skillet and cook until it begins to soften.
5. Pour in the heavy cream and stir in the Calabrian chili paste. Allow the sauce to simmer for a few minutes until it thickens slightly.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked pappardelle to the skillet and toss until the pasta is evenly coated in the creamy sauce.
8. Serve the Creamy Calabrian Chili Pappardelle with Sausage & Fennel in bowls, garnished with fresh parsley.
Notes
I’ve found that the flavors in this dish develop even more if you allow it to sit for a few minutes before serving. The creamy sauce absorbs into the pasta, creating a truly indulgent experience. Also, feel free to adjust the spice level by adding more or less Calabrian chili paste. Remember, cooking is all about making it your own!
Variations
As an avid experimenter in the kitchen, I’ve tried a few variations of this recipe. One that didn’t work out so well was substituting the Italian sausage with ground turkey. While it was still tasty, it lacked the depth of flavor that the sausage brings. However, one successful variation I discovered was adding a handful of cherry tomatoes to the skillet along with the fennel. The burst of sweetness from the tomatoes complemented the spiciness of the Calabrian chilies perfectly. Feel free to get creative and make this recipe your own!
Equipment
You’ll need a large pot for boiling the pasta, a skillet for cooking the sauce, and a spoon for breaking up the sausage. If you don’t have a skillet, you can use a large saucepan as a workaround. The key is to have a wide surface area for the sauce to reduce and coat the pasta.
Storage
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel can be stored in an airtight container in the refrigerator for up to 3 days. However, I must admit, in my house, it never lasts more than a day! The flavors are just too irresistible to resist going back for seconds (or thirds!).
Serving Suggestions
I personally love serving this dish with a side of garlic bread to soak up all the extra sauce. It’s also delicious with a simple green salad dressed in a lemon vinaigrette. However, feel free to get creative with your sides! This pasta is versatile and pairs well with many different accompaniments.
Pro Tips
Through trial and error, I’ve learned a few valuable lessons when making this dish. First, be sure not to rush the browning of the sausage. Allowing it to develop a deep, caramelized crust adds an extra layer of flavor. Second, when adding the Calabrian chili paste, start with a smaller amount and taste as you go. The spice level can vary between brands, so it’s better to add gradually than to end up with an overly spicy dish. Lastly, don’t be afraid to adjust the seasoning to your preference. Cooking is all about finding that perfect balance of flavors that suits your taste buds!
FAQ
Q: Can I use a different type of pasta?
A: Absolutely! While I love the wide and flat pappardelle noodles in this recipe, you can use any long pasta you prefer. Linguine, fettuccine, or even spaghetti would work well.
Q: Can I use milk instead of heavy cream?
A: While milk can be used as a substitute, it will result in a lighter sauce. The heavy cream adds richness and helps create the creamy texture that makes this dish so indulgent. If you’re looking to reduce the calorie content, you can try using half-and-half instead.
Q: Can I freeze the leftovers?
A: Unfortunately, I don’t recommend freezing this dish. The creamy sauce may separate upon thawing and result in a less desirable texture. However, you can easily halve the recipe if you don’t want leftovers.
So, there you have it! My recipe for Creamy Calabrian Chili Pappardelle with Sausage & Fennel. I hope you enjoy cooking and savoring this delicious dish as much as I do. Remember, cooking is all about having fun and making it your own. So don’t be afraid to add your personal touch and experiment with different flavors. Happy cooking!