Creamy Calabrian Chili Pappardelle

Jordan Mike

Creamy Calabrian chili pappardelle with fennel & Italian sausage—bold, cozy and fast. A hearty pasta that comes together quickly for cool-weather nights.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4 peoples

Calories 820 kcal

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