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Rich and hearty Calabrian pappardelle brings together zesty Italian sausage with sweet fennel in a smooth, chili-enriched sauce. Every forkful of this comforting pasta offers a lovely mix of fiery and velvety flavors that coat each ribbony strand of egg pappardelle. The sumptuous sauce builds impressive flavor depth as everything cooks together, making an easy yet wow-worthy dinner for busy weeknights.
I cooked this for a few friends who came over last weekend, and everyone kept talking about how flavorful it was. My buddy who usually stays away from hot foods surprisingly went for another helping, mentioning how nicely the cream balanced out the spiciness.
Key Ingredients
- Egg Pappardelle: The DeLallo brand works best with its textured surface that really grabs onto the sauce
- Italian Sausage: Makes up the tasty base and adds hearty protein to your meal
- Fennel Bulb: Adds lovely licorice-like sweetness that works magic with the sausage
- Calabrian Chili Paste: This key player brings fruity spiciness without going overboard
- Heavy Cream: Creates that smooth, luxurious feel while cooling down the chili heat
- Fresh Oregano: Adds bright, herby notes to cut through the richness
- Parmesan Cheese: Brings nutty flavor and helps the sauce reach that perfect thickness
- Tomato Purée: Adds backbone and gentle tanginess to counter the rich cream
- White Wine: Scrapes up those tasty bits from the pan and makes the sauce more interesting
Making Your Pasta
- Start Cooking:
- Make sure your pan is nice and hot before adding olive oil. Drop small chunks of sausage in with space between them so they brown properly.
- Cook Your Veggies:
- Put butter in the same pan, then toss in onion and fennel. Let them cook slowly until they're see-through and slightly golden.
- Get Pasta Going:
- While your veggies cook, boil the pappardelle in very salty water. Give it a stir now and then so it doesn't stick together.
- Build Flavors:
- Throw garlic in with your veggies and cook just until you can smell it, but don't let it brown. Mix in tomato paste and chili paste, letting them cook a bit to deepen their taste.
- Put It All Together:
- Pour in tomato purée and heavy cream, then add the browned sausage back in. Toss in fresh oregano and some starchy water from the pasta pot. Let everything bubble gently.
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The Calabrian chili paste might be my favorite part of this dish. My grandma showed me these peppers when we visited southern Italy a while back. She put them in almost everything she cooked, always saying their fruity kick made them stand out from other chilies.
Tasty Sides To Serve
This bold pasta goes great with sides that cut through its richness. Try a simple salad of bitter greens with just lemon juice and olive oil. Don't forget crusty Italian bread – you'll want it to mop up every last bit of sauce on your plate.
Ways To Switch It Up
You can easily change this dish to suit your needs. For something lighter, swap half the heavy cream with extra pasta water. If you don't eat meat, try using sautéed mushrooms instead of sausage – they'll give you that meaty texture and savory flavor.
Storing Extra Portions
Put any cooled leftovers in sealed containers and keep in the fridge for up to three days. Funny enough, this pasta often tastes better the next day after all the flavors have had time to mingle.
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This Calabrian chili pappardelle has become my go-to when friends come over for dinner. There's something special about how the spicy Calabrian chilies and creamy sauce work together to make something that's way more than just the sum of its parts.
Frequently Asked Questions
- → How can I swap out Calabrian chili peppers?
- Try using red pepper flakes mixed with a small dollop of tomato paste, or swap in another spicy option like jarred cherry peppers. Add less at first, then increase to adjust the heat.
- → What should I use if I can't find pappardelle?
- Wider pasta like tagliatelle or fettuccine are great substitutes! Short shapes like rigatoni or penne could also work since they hold chunky sauces well.
- → Can I prep this meal earlier?
- The sauce can be cooked up to two days ahead and stashed in the fridge. Just boil the pasta fresh when serving, and gently warm the sauce before mixing it in.
- → What wine works with this dish?
- A Sangiovese or Chianti complements the creamy, spicy flavors beautifully. If you prefer white, opt for a full-bodied Chardonnay.
- → Any vegetarian ways to make this meal?
- Skip the sausage and use sautéed mushrooms instead for a hearty bite. Add extra olive oil and herbs to enhance the flavors that the sausage would lend.