Spicy Sausage Pappardelle
Spicy Sausage Pappardelle combines the rich flavors of spicy Italian sausage with the aromatic notes of fennel and Calabrian chilis, all enveloped in a creamy tomato sauce.
Servings: 6 Servings
Calories: 493kcal
Ingredients
- 2 tablespoons butter
- 1/2 cup onion chopped
- 1 fennel bulb chopped
- 1 teaspoon dried fennel seeds
- 2 cloves garlic minced
- 1/2 pound spicy Italian sausage
- 8 ounces fresh pappardelle
- 2 tablespoons tomato paste
- 2 tablespoons Calabrian Chili Paste
- 2 teaspoons dried oregano
- 1 cup dry white wine such as Sauvignon Blanc
- 14.5 ounce can tomato sauce
- 1/2 cup heavy cream
- 1/2 cup 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.
Video
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
Calories: 493kcal | Carbohydrates: 41g | Protein: 16g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 857mg | Potassium: 728mg | Fiber: 4g | Sugar: 7g | Vitamin A: 957IU | Vitamin C: 14mg | Calcium: 163mg | Iron: 3mg