If you’re looking for a rich, flavorful, and restaurant-worthy pasta dish, this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is the perfect recipe! Made with silky homemade pappardelle (or store-bought), spicy Calabrian chili paste, and savory fennel sausage, this dish is a decadent fall dinner that’s both comforting and elegant.
Whether you’re searching for delicious pasta recipes, homemade pasta ideas, or a bold, fancy pasta dish, this Calabrian chili pasta will impress guests and satisfy cravings for good-looking food that tastes just as amazing as it looks!
Table of Contents
Why You’ll Love This Fancy Pasta Recipe
- Creamy, Spicy & Savory – The perfect balance of heat, richness, and umami flavors.
- Made with Fresh Ingredients – Fennel sausage, Calabrian chilis, and fresh herbs create depth.
- Restaurant-Worthy Presentation – A gourmet, good-looking pasta dish that’s easy to make at home.
- Perfect for Special Occasions – Ideal for date nights, dinner parties, or cozy fall dinners.
- Customizable & Versatile – Swap the sausage for shrimp, chicken, or mushrooms!
Ingredients for Creamy Calabrian Chili Pappardelle
For the Pasta:
- 12 oz pappardelle pasta (fresh or store-bought)
- Salt (for boiling water)
For the Sauce:
- 2 tablespoons olive oil
- ½ lb fennel sausage, crumbled (or mild Italian sausage)
- 1 small fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Calabrian chili paste (adjust to taste)
- ½ cup heavy cream
- ½ cup chicken broth (or pasta water)
- ½ cup Parmesan cheese, grated
- 1 tablespoon butter
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for extra heat)
- Fresh parsley or basil, for garnish
- Extra Parmesan, for serving
Kitchen Equipment Needed
To make this yummy pasta recipe, you’ll need:
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Grater (for Parmesan cheese)
- Sharp knife (for slicing fennel)
Step-by-Step Instructions to Make Fancy Pappardelle Pasta
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pappardelle according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Sauté the Sausage & Fennel
- Heat olive oil in a large skillet over medium heat.
- Add crumbled fennel sausage and cook until browned, about 5 minutes.
- Stir in sliced fennel and cook for another 3-4 minutes until softened.
- Add garlic and Calabrian chili paste, stirring for 30 seconds until fragrant.
Step 3: Make the Creamy Sauce
- Reduce heat to low and pour in heavy cream and chicken broth.
- Stir well and let simmer for 2 minutes, allowing flavors to meld.
- Add grated Parmesan, butter, black pepper, and red pepper flakes, stirring until smooth.
Step 4: Combine & Serve
- Toss the cooked pappardelle into the sauce, adding reserved pasta water as needed for a silky consistency.
- Stir until the pasta is fully coated and glossy.
- Garnish with fresh parsley, extra Parmesan, and fennel fronds.
Expert Tips for the Best Calabrian Chili Pasta
- Use high-quality pasta – Fresh pappardelle makes a huge difference in texture.
- Adjust the heat level – Add more or less Calabrian chili paste based on your spice preference.
- For a lighter sauce – Swap heavy cream for half-and-half or Greek yogurt.
- Want extra depth? – Add a splash of white wine before pouring in the cream.
- Love seafood? – Try swapping sausage for roasted shrimp for a fancy seafood twist!
Fun Variations of Creamy Calabrian Chili Pappardelle
- Calabrian Chili Roasted Shrimp Pasta – Toss in garlic-roasted shrimp instead of sausage.
- Mushroom & Fennel Pasta – Use wild mushrooms for a delicious vegetarian option.
- Lemon Ricotta Calabrian Pasta – Add ricotta and lemon zest for a fresh twist.
- Spicy Tomato Calabrian Pasta – Mix in roasted cherry tomatoes for extra sweetness.
- Burrata-Topped Pappardelle – Serve with a ball of fresh burrata for an indulgent finish.
How to Store & Reheat Fancy Pasta
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
- Freeze: Not recommended, as creamy sauces tend to separate when frozen.
Serving Ideas and Presentation Tips
- Garnish with fennel fronds & fresh basil for an elegant touch.
- Pair with crusty garlic bread to soak up the creamy sauce.
- Serve with a side salad – A simple arugula or citrus salad complements the rich flavors.
Common Mistakes to Avoid When Making Fancy Pasta
- Overcooking the pasta – Cook until just al dente since it will absorb sauce.
- Skipping the reserved pasta water – Helps create a smooth, silky sauce.
- Adding too much cream – Balance it with broth for a lighter texture.
- Not browning the sausage properly – Caramelization adds depth and richness.
Pairing Ideas: What to Serve with Calabrian Chili Pasta
- A fresh fennel and orange salad – Balances the heat with citrus.
- Garlic-roasted shrimp or scallops – A fancy seafood side.
- Toasted pine nuts or walnuts – For added crunch and depth.
FAQ Section
1. Can I make this pasta less spicy?
Yes! Reduce the Calabrian chili paste to ½ teaspoon or swap it for mild roasted red peppers.
2. What’s a good substitute for fennel sausage?
Use mild Italian sausage and add ½ teaspoon fennel seeds for similar flavor.
3. Can I use a different type of pasta?
Absolutely! Tagliatelle, fettuccine, or rigatoni all work well.
Final Thoughts and Call to Action
This Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a fancy, delicious pasta dish that’s bold, creamy, and packed with Italian flavors. Whether you’re making it for a cozy fall dinner, a date night, or a special occasion, this recipe is guaranteed to impress!
Try this yummy pasta recipe today and share your results! Tag us on social media and subscribe for more delicious pasta recipes!
PrintCreamy Calabrian Chili Pappardelle : Fancy Pasta
If you’re looking for a rich, flavorful, and restaurant-worthy pasta dish, this Creamy Calabrian Chili Pappardelle with Sausage & Fennel is the perfect recipe!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Category: Dinner
- Cuisine: Chili
Ingredients
Scale
For the Pasta:
- 12 oz pappardelle pasta (fresh or store-bought)
- Salt (for boiling water)
For the Sauce:
- 2 tablespoons olive oil
- ½ lb fennel sausage, crumbled (or mild Italian sausage)
- 1 small fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Calabrian chili paste (adjust to taste)
- ½ cup heavy cream
- ½ cup chicken broth (or pasta water)
- ½ cup Parmesan cheese, grated
- 1 tablespoon butter
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for extra heat)
- Fresh parsley or basil, for garnish
- Extra Parmesan, for serving
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pappardelle according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Sauté the Sausage & Fennel
- Heat olive oil in a large skillet over medium heat.
- Add crumbled fennel sausage and cook until browned, about 5 minutes.
- Stir in sliced fennel and cook for another 3-4 minutes until softened.
- Add garlic and Calabrian chili paste, stirring for 30 seconds until fragrant.
Step 3: Make the Creamy Sauce
- Reduce heat to low and pour in heavy cream and chicken broth.
- Stir well and let simmer for 2 minutes, allowing flavors to meld.
- Add grated Parmesan, butter, black pepper, and red pepper flakes, stirring until smooth.
Step 4: Combine & Serve
- Toss the cooked pappardelle into the sauce, adding reserved pasta water as needed for a silky consistency.
- Stir until the pasta is fully coated and glossy.
- Garnish with fresh parsley, extra Parmesan, and fennel fronds.
Notes
- Use high-quality pasta – Fresh pappardelle makes a huge difference in texture.
- Adjust the heat level – Add more or less Calabrian chili paste based on your spice preference.
- For a lighter sauce – Swap heavy cream for half-and-half or Greek yogurt.
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 22g
- Carbohydrates: 40g
Keywords: Fancy Pasta