This creamy Calabrian chili pappardelle is a quick and flavorful dish, featuring a spicy, rich sauce that’s perfect for cozy fall or winter nights. Pair it with a hearty green salad and fresh bread for a complete and satisfying meal.
INGREDIENTS
- Olive oil, as needed
- 1 lb raw mild Italian pork sausage
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 small fennel bulbs, diced
- 1 lb DeLallo Egg Pappardelle
- 6 garlic cloves, finely chopped
- ¼ cup tomato paste
- 2 tbsp DeLallo Calabrian Chili Peppers
- ½ cup white wine
- 1 (24 oz) jar tomato purée
- 1 cup heavy cream
- 1 tbsp chopped fresh oregano
- ½ cup freshly grated Parmesan cheese, plus extra for topping
- Freshly cracked black pepper, to taste
INSTRUCTIONS
- Bring a large pot of salted water to a boil.
- Heat a 3-quart stainless steel sauté pan over medium-high heat. Add enough olive oil to coat the bottom. Crumble the sausage into the pan using a wooden spoon and season lightly with salt. Cook for about 5 minutes until browned, then transfer the sausage to a plate using a slotted spoon and set aside.
- Lower the heat to medium and add the butter to the pan. Once melted, stir in the diced onion and fennel. Cook, stirring frequently, for about 8 minutes until softened and caramelized. Season with a generous pinch of salt.
- While the onion and fennel cook, drop the pappardelle into the boiling water. Stir and cook until al dente, following the package instructions.
- Add the garlic to the onion and fennel mixture and cook for 30 seconds. Stir in the tomato paste and Calabrian chili paste, cooking for another minute. Deglaze the pan with the white wine, letting it simmer for 2 minutes.
- Stir in the tomato purée, heavy cream, oregano, and the reserved sausage. Add 1 cup of starchy pasta water (with a little extra on standby if needed) and mix well. Simmer over medium-low heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Drain the pasta and return it to the large pot. Pour the sauce over the pasta, tossing to coat evenly. Gradually mix in the Parmesan cheese until melted and the sauce clings to the pasta. Adjust the consistency by adding more pasta water if needed or simmering briefly to thicken.
- Taste and adjust salt as needed. Serve the pasta topped with freshly cracked black pepper and extra Parmesan cheese. Enjoy!
