Spicy Sausage Pappardelle is a hearty pasta dish that combines the rich flavors of spicy Italian sausage with the aromatic notes of fennel and Calabrian chilis, all enveloped in a creamy tomato sauce.
The fresh pappardelle adds a fantastic texture that complements the bold ingredients perfectly. Even with the peppers, it’s not too spicy. It’s just a perfect plate of pasta.
If you enjoy exploring new flavors try this marry me chicken pasta next.
Helpful Tips
- Adjust the Heat: If you prefer a milder dish, you can reduce the amount of Calabrian chili paste or substitute it with a milder chili paste. Conversely, if you love spice, feel free to add more!
- Fresh Herbs: For added flavor, consider garnishing your dish with fresh herbs such as basil or parsley before serving. They can brighten the dish and add a fresh element.
- Pasta Cooking Time: Fresh pasta cooks much quicker than dried pasta, so keep an eye on it to avoid overcooking. It should be cooked al dente for the best texture. Try making it yourself with this recipe.
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Spicy Sausage Pappardelle
Ingredients
- 2 tablespoons (28 g) butter
- 1/2 cup (80 g) onion chopped
- 1 fennel bulb chopped
- 1 teaspoon (2 g) dried fennel seeds
- 2 cloves garlic minced
- 1/2 pound (227 g) spicy Italian sausage
- 8 ounces (227 g) fresh pappardelle
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) Calabrian Chili Paste
- 2 teaspoons (4 g) dried oregano
- 1 cup (237 ml) dry white wine such as Sauvignon Blanc
- 14.5 ounce (411 ml) can tomato sauce
- 1/2 cup (118 ml) heavy cream
- 1/2 cup (50 g) grated parmesan cheese plus more for serving
Instructions
- Put a pot of water on to boil while you begin to prepare. Salt it well.
- Heat butter in a large skillet over medium heat until melted. Add the onion, chopped fennel, and fennel seeds to the skillet and cook until slightly caramelized, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the sausage and cook until cooked through, about 6 minutes, breaking it up into small pieces as it cooks.
- Add the tomato paste, chili paste, and dried oregano. Stir and cook for 2-3 minutes.
- Pour in the white wine and deglaze the pan. Cook for 4-5 minutes, until the wine has mostly evaporated.
- Add the tomato sauce and cream. Stir and simmer for 5-6 minutes until sauce is slightly thickened.
- Put the fresh pasta in the boiling water and cook for just 1-2 minutes, until al dente. When it’s done, transfer it directly into the skillet with the sauce, along with 1/4 cup of pasta water.
- Then add the parmesan cheese. Stir well and cook for 2-3 minutes, until thickened.
- Serve with additional grated parmesan.
Notes
- If you prefer a milder dish, you can reduce the amount of Calabrian chili paste or substitute it with a milder chili paste. Conversely, if you love spice, feel free to add more!
- For added flavor, consider garnishing your dish with fresh herbs such as basil or parsley before serving. They can brighten the dish and add a fresh element.
- Fresh pasta cooks much quicker than dried pasta, so keep an eye on it to avoid overcooking. It should be cooked al dente for the best texture.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
