Creamy Calabrian peppers Pappardelle is the original dish I crave whenever the weather dips. It’s an ideal fall celebration—it’s an ideal fall supper, really—and one of those winter pasta dishes that comes together quickly yet tastes slow-simmered. Bold Calabrian chili peppers lend gentle heat, while sweet fennel and silky ribbons of Delallo pappardelle create a hearty pasta you’ll dream about until spring. Think of it as a restaurant-worthy, Italian-inspired comfort meal that still comes together on a weeknight.
This section covers the noodles and the velvety, slightly smoky creamy tomato sauce made with Calabrian.
Table of Contents
ingredients do I need to make Creamy Calabrian peppers Pappardelle with Sausage and Fennel
| Ingredient | Note |
|---|---|
| 1 lb Delallo pappardelle | quality matters |
| 2 Tbsp olive oil | heat olive oil first |
| 1 lb Italian sausage (casings removed) | hot or mild |
| 1 small fennel bulb, thinly sliced | save fronds for garnish |
| 1 yellow onion, sliced | for that “onions and fennel” sweetness |
| 3 cloves garlic, minced | |
| 1 tbsp Calabrian chili paste | the heart of our heat |
| ¼ cup tomato paste | double-concentrated if possible |
| ½ cup dry white wine | to deglaze |
| 1 cup heavy cream | the “creamy” factor |
| 1 cup tomato purée | builds the sauce |
| ½ tsp dried oregano + ½ tsp fresh oregano | layers of herb flavor |
| ¼ cup freshly grated parmesan cheese | plus extra for serving |
| Pinch black pepper | preferably freshly cracked black pepper |
| Salt, to taste | |
| Handful fresh parsley & torn basil leaves | to garnish |
Step-by-Step: Creamy Calabrian Peppers Pappardelle with Sausage & Fennel
- Cook the pappardelle in a large pot of salty water until al dente, then drain the pasta and lightly oil to prevent sticking. You’ll drop the pappardelle into the sauce later.
- In a wide skillet, heat olive oil and sauté the onion and fennel over medium until caramelized and tender.
- Add the sausage; brown the meat, cooking the sausage until browned and crumbly.
- Stir in garlic; cook for another minute until fragrant, then spoon in the Calabrian peppers paste, allowing it to toast slightly.
- Blend in tomato paste, then splash in white wine to bring the sauce together, scraping up fond. Let it simmer for about 5 minutes.
- Pour in the cream, tomato purée, and oregano. Season with salt and pepper. Simmer just until the sauce begins to thicken—this luxurious creamy sauce is now ready.
- Add the cooked pappardelle directly to the pan, tossing so every ribbon is cloaked in that creamy tomato sauce made with peppers.
- Finish with grated parmesan, a shower of parsley, basil, and extra parmesan over top. Plate the pasta with freshly cracked pepper.
Make creamy Calabrian Peppers Pappardelle with sausage and fennel
Why does this pappardelle with sausage and fennel taste so special?
- The sauce is literally made with Calabrian chili peppers, delivering warmth without overpowering.
- Using fennel-forward sausage and fennel amplifies subtle licorice notes.
- Deglazing with white wine keeps richness in check, while cream smooths out fiery edges.
- The recipe comes together quickly yet feels slow-braised, so it’s perfect when you want gourmet flavor fast.
Pro tip: Prefer things less spicy? Swap half the Calabrian paste for tomato sauce and add extra cream.
Fennel cooking recipes
Unsure about fennel? Its gentle anise crunch mellows as it sautés, adding depth that balances chile heat. Slice the bulb paper-thin so it melts into the sauce, then shower the finished dish with feathery fronds for freshness.
Serving & Storage Calabrian Peppers Pappardelle with Sausage.
Serve with a hearty green salad and fresh bread alongside for wiping up every drop. Leftovers keep 3 days refrigerated; a splash of stock revives the sauce.
This sauce made with Calabrian chili clings so well that you could riff with rigatoni, but trust me—stick to those wide noodles to honor the spirit of Creamy Calabrian Peppers Pappardelle. Enjoy your new cold-weather staple!
FAQs
Is Calabrian chili very spicy?
Calabrian chiles sit in the moderate-hot range—roughly 25,000–40,000 Scoville Heat Units. That’s noticeably warmer than a jalapeño but far milder than a Thai bird’s-eye or habanero. Most people experience them as a pleasant, lingering heat rather than an aggressive burn.
What sauce goes with pappardelle?
Pappardelle’s wide ribbons excel at catching hearty, textured sauces. Classics include:
Slow-cooked meat ragùs (e.g., wild boar or beef short-rib)
Creamy mushroom or truffle sauces
Braised sausage-and-fennel “pink” sauces like the Calabrian chili version above
Rich vegetable ragùs featuring eggplant, zucchini, or tomato confit
The common theme: a sauce substantial enough to cling to and coat each broad noodle.
What is Calabrian chili paste made of?
Authentic Calabrian chili paste is typically just crushed or puréed Calabrian chiles, salt, and olive oil, sometimes with a splash of vinegar or a touch of garlic. The minimal ingredient list lets the pepper’s fruity, smoky flavor shine.
Is Calabrian chili sauce hot?
Yes, but it’s a balanced, flavorful heat. The natural fruitiness of the peppers and the olive-oil base temper the spice, so most people describe it as “warm and robust” rather than mouth-numbing. If you’re sensitive to spice, start small and build up gradually.
Creamy Calabrian Chili Pappardelle
Ingredients
1 lb Delallo pappardelle
- 2 Tbsp olive oil
- 1 lb Italian sausage casings removed
1 small fennel bulb, thinly sliced
- 1 yellow onion sliced
- 3 cloves garlic minced
1 tbsp Calabrian chili paste
- ¼ cup tomato paste
- ½ cup dry white wine
1 cup heavy cream
- 1 cup tomato purée
- ½ tsp dried oregano + ½ tsp fresh oregano
¼ cup freshly grated parmesan
- cheesePinch black pepper
- Salt
taste Handful fresh parsley & torn basil leaves
Instructions
Cook the pappardelle in a large pot of salty water until al dente, then drain the pasta and lightly oil to prevent sticking. You’ll drop the pappardelle into the sauce later.
- In a wide skillet, heat olive oil and sauté the onion and fennel over medium until caramelized and tender.
Add the sausage; brown the meat, cooking the sausage until browned and crumbly.
- Stir in garlic; cook for another minute until fragrant, then spoon in the Calabrian peppers paste, allowing it to toast slightly.
Blend in tomato paste, then splash in white wine to bring the sauce together, scraping up fond. Let it simmer for about 5 minutes.
- Pour in the cream, tomato purée, and oregano. Season with salt and pepper. Simmer just until the sauce begins to thicken—this luxurious creamy sauce is now ready.
Add the cooked pappardelle directly to the pan, tossing so every ribbon is cloaked in that creamy tomato sauce made with peppers.
- Finish with grated parmesan, a shower of parsley, basil, and extra parmesan over top. Plate the pasta with freshly cracked pepper.
Notes
Nutrition (per serving, approx.)
| Calories | Fat | Saturated Fat | Carbs | Fiber | Protein | Sodium | Sugar |
|---|---|---|---|---|---|---|---|
| 820 kcal | 42 g | 17 g | 75 g | 4 g | 28 g | 950 mg | 6 g |
Categories
- Course: Main Course
- Cuisine: Italian-American
- Diet: Omnivore / Comfort-Food
- Method: Stovetop sauté & simmer
- Keywords: Calabrian chili pappardelle, sausage pasta, fennel pasta, creamy chili pasta
- Skill Level: Easy-Intermediate
