Spicy Pappardelle with Sausage

This creamy Calabrian chili pappardelle has become my secret weapon for impressing dinner guests without spending hours in the kitchen. The combination of spicy Calabrian chilies, savory Italian sausage, and sweet caramelized fennel creates a pasta dish that tastes like it came from a high-end Italian restaurant.

I first made this dish when trying to recreate a memorable pasta I had in a tiny restaurant in Southern Italy. After several attempts to capture that perfect balance of heat and creaminess, this version became my family's most requested special occasion meal.

Ingredients

• 1 lb raw mild Italian pork sausage provides the savory foundation for the entire dish use good quality sausage with visible fennel seeds for best flavor
• 1 lb DeLallo Egg Pappardelle these wide ribbons catch the sauce beautifully choose egg pasta for richness
• 2 small fennel bulbs diced these add a subtle sweetness that balances the spice look for firm heavy bulbs without soft spots
• 2 tbsp DeLallo Calabrian Chili Peppers the star ingredient bringing complex fruity heat jarred varieties maintain consistent quality
• 1 cup heavy cream creates silky texture without dulling flavors grass fed preferred for richer taste
• ¼ cup tomato paste adds concentrated umami depth look for double concentrated in a tube for best flavor
• 1 jar tomato purée creates body in the sauce San Marzano variety offers sweetest flavor profile

Step-by-Step Instructions

Prepare The Base

Bring heavily salted water to a boil for pasta. Meanwhile brown the Italian sausage in olive oil over medium high heat breaking it into small pieces about the size of blueberries. This takes approximately 5 minutes until the meat develops a deep caramelization. The fond developing on the pan bottom will add tremendous flavor.

Build The Aromatics

After removing sausage melt butter then add diced onion and fennel. Take your time here allowing them to slowly caramelize for a full 8 minutes until they become golden and jammy. This patient cooking transforms the vegetables into sweet aromatic foundations for the sauce. Season generously with salt to draw out moisture and accelerate caramelization.

Create The Flavor Base

Add garlic and cook just until fragrant about 30 seconds being careful not to burn it. Then add tomato paste and Calabrian chili paste cooking for another minute to toast these concentrates. The paste will darken slightly and stick to the pan indicating the sugars are caramelizing and developing deeper flavor. Deglaze with white wine allowing it to simmer for 2 minutes which cooks off alcohol while preserving complexity.

Develop The Sauce

Pour in tomato purée heavy cream oregano and return the browned sausage to the pan. The critical step here is adding 1 cup of starchy pasta water which helps emulsify the fats and liquids creating a silky texture. Let everything simmer together for 5 minutes allowing flavors to meld while the pasta finishes cooking to perfect al dente texture.

Finish With Finesse

Drain pasta and return to its cooking pot then pour in the completed sauce. Toss thoroughly while gradually adding parmesan cheese which acts as an emulsifier creating a velvety sauce that clings to every strand of pasta. The residual heat melts the cheese while continuing to thicken the sauce. Adjust consistency with reserved pasta water if needed.

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The fennel is truly the unsung hero of this dish. My grandmother always added it to her pasta sauces claiming it was the secret ingredient that made people come back for seconds. The first time I made this for my partner they couldn't identify what made it taste so special but couldn't stop talking about it for days.

Make Ahead Tips

This pasta sauce can be prepared up to three days in advance and stored in the refrigerator. The flavors actually improve as they meld together overnight making this an excellent option for entertaining. Simply reheat gently on the stovetop adding a splash of pasta water or cream to loosen if needed. Cook fresh pasta just before serving for the best texture and toss with the reheated sauce.

Creative Variations

For a lighter version substitute half the heavy cream with ricotta cheese which maintains creaminess while reducing richness. Vegetarians can omit the sausage and double the fennel adding mushrooms sautéed until deeply browned to maintain umami depth. For an extra layer of flavor incorporate fennel fronds as garnish or toast fennel seeds and crush them as a finishing touch that echoes the sweet anise notes in the dish.

Perfect Pairings

This robust pasta calls for an equally bold wine like a medium bodied Sangiovese or Chianti Classico whose acidity cuts through the cream while complementing the tomato base. For a complete meal serve with a simple arugula salad dressed with lemon and olive oil to refresh the palate between bites of rich pasta. Warm crusty bread is essential for capturing every last bit of the incredible sauce.

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Frequently Asked Questions About the Recipe

→ Can I substitute the pappardelle with another pasta shape?

Yes, you can substitute with other wide pasta shapes like fettuccine or tagliatelle. The wide, flat surface area helps capture the chunky, creamy sauce. In a pinch, you could use rigatoni or penne, though the eating experience will be different.

→ How spicy is this dish with the Calabrian chilies?

The dish has a moderate heat level that's balanced by the cream and tomato. For a milder version, reduce the Calabrian chili to 1 tablespoon. To increase heat, add an extra tablespoon or include some of the oil from the chili jar.

→ Can I make this vegetarian?

Absolutely! Skip the sausage and add mushrooms (particularly cremini or porcini) sautéed until golden brown. You could also add roasted eggplant or zucchini for heartiness. Just increase the salt slightly to compensate for the flavor the sausage would have added.

→ What can I substitute for the white wine?

You can substitute with chicken or vegetable broth plus 1 tablespoon of white wine vinegar or lemon juice to add acidity. For a non-alcoholic option, use just broth with a splash of lemon juice to brighten the flavors.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or cream before warming gently on the stovetop over medium-low heat. Stir frequently to prevent sticking and burning. Microwave reheating works too, but stir halfway through.

→ Where can I find Calabrian chili peppers?

Calabrian chili peppers are available at specialty Italian markets, well-stocked grocery stores (often in the international foods section), or online retailers. They typically come packed in oil in small jars. In a pinch, substitute with a mixture of crushed red pepper flakes and a dash of tomato paste.