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Spicy Chili Pasta

Featured in Delicious Main Dish Recipes for Every Occasion.

Tender pasta mixed with savory sausage, sweet fennel, and a bold, spicy Calabrian chili sauce. A delicious option for spice-loving pasta fans.
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Updated on Wed, 16 Apr 2025 10:54:44 GMT
A plate of pappardelle pasta covered in meat sauce with grated cheese and herbs, surrounded by garlic and cheese. Pin it
A plate of pappardelle pasta covered in meat sauce with grated cheese and herbs, surrounded by garlic and cheese. | chefmelt.com

This homemade Spicy Calabrian Cream Pappardelle with Sausage and Fennel is a no-fuss dinner that makes the coziest pasta bowl for cold evenings. You'll love the thick pappardelle ribbons covered in a spicy, creamy tomato mixture that's packed with bold Calabrian chili heat, sweet fennel, and tasty Italian sausage - it's exactly what you need when the weather turns chilly.

What Makes This Dish Special

You'll find a wonderful mix of hot, creamy and rich tastes in every bite. The thick sauce sticks perfectly to the wide noodles, and the browned sausage with caramelized fennel adds amazing flavor. There's a nice kick from the Calabrian chilies that makes this dish both familiar and interesting. You can throw it together quickly, and it tastes great with some simple greens and bread on the side for a full dinner.

What You'll Need for Calabrian Chili Pappardelle

  • Pappardelle: Broad, ribbon-like egg pasta that really soaks up the rich sauce.
  • Italian sausage: Go for sweet or hot, whatever you like best, to add meaty goodness.
  • Fennel: Cut into thin slices, bringing a light licorice note and sweetness.
  • Calabrian chili peppers: Diced up, giving that zingy heat punch.
  • Shallots & garlic: The flavor foundation for your sauce.
  • Butter: Brings creaminess and helps cook down the fennel and shallots.
  • Tomato paste & purée: Creates that deep tomato backbone.
  • Heavy cream: Makes everything smooth and velvety.
  • White wine: Cuts through the richness with a bit of tang.
  • Parmesan cheese: Finely shredded, adding that salty, nutty finish.
  • Fresh oregano: Gives a pop of green herbal freshness.
  • Olive oil: Used for getting that sausage nice and golden.

Creating Your Sauce

Get the Sausage Golden
Warm olive oil in a deep skillet over medium heat. Cook the Italian sausage until it's nicely browned and fully done, then take it out and put it aside.
Cook Down the Veggies
Drop butter into the same pan and throw in your sliced fennel and shallots. Let them cook until they're soft and golden, then mix in garlic and Calabrian chili peppers and cook another minute or two until they smell amazing.
Create Your Sauce Base
Mix in tomato paste and let it cook about 2 minutes to get more flavor. Pour in white wine and scrape all the tasty bits from the bottom, then add tomato purée, heavy cream, and fresh oregano. Let it bubble until it's thick and smooth.

Putting It All Together

Cook your pappardelle in salty water until it still has a bit of bite, and save a cup of that starchy water. Add the drained pasta straight to your sauce with a splash of the saved pasta water to help everything come together. Mix in your grated parmesan and the cooked sausage, tossing until every noodle is covered in that yummy sauce.

A bowl showing pappardelle pasta with meat sauce and sprinkled cheese, placed on a wooden table in a warm setting. Pin it
A bowl showing pappardelle pasta with meat sauce and sprinkled cheese, placed on a wooden table in a warm setting. | chefmelt.com

Secrets for Amazing Pappardelle

Don't cook your pasta all the way through since it'll finish in the hot sauce. Grab real egg pappardelle for the tastiest results. If you don't like things too spicy, just use fewer Calabrian peppers. Want a fresh touch? Throw some extra oregano or chopped parsley on top before serving.

How to Serve and Keep

Enjoy this creamy Calabrian chili pappardelle right away with some leafy greens and bread for sauce-dipping. Got leftovers? Pop them in a sealed container in the fridge for up to 3 days. When reheating, do it slowly on the stove and add a little cream or pasta water to bring the sauce back to life. Don't try freezing this one because of the cream - it won't taste nearly as good as when it's fresh.

Frequently Asked Questions

→ What makes Calabrian chilies unique?
Calabrian chilies are spicy peppers from Italy, known for their fruity yet fiery flavor. They add a tasty punch to dishes, especially sauces.
→ Can I switch out the noodles?
Sure! If you don’t have pappardelle, you can try fettuccine or tagliatelle. The trick is picking pasta that holds the sauce well.
→ Why is pasta water important?
Pasta water is starchy and helps thicken the sauce. It also binds everything together, making the sauce extra smooth and creamy.
→ What’s a good fennel substitute?
Celery can give you crunch, or just add more onion. Still, fennel brings a special taste that pairs perfectly with sausage.
→ How hot does it get?
The heat mostly comes from the Calabrian chilies. Start small, taste, and add more if you’d like it extra spicy!

Conclusion

Tender pasta mixed with savory sausage, sweet fennel, and a bold, spicy Calabrian chili sauce. A delicious option for spice-loving pasta fans.

Spicy Chili Pasta

Flavorful pappardelle paired with sausage and fennel in a rich, creamy Calabrian chili sauce that’s got just the right amount of spice.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings (1 pot of pasta)

Dietary: ~

Ingredients

01 Unsalted butter, 4 tbsp.
02 A small onion, chopped into small pieces.
03 Egg pappardelle, 1 lb.
04 Raw mild Italian pork sausage, 1 lb.
05 White wine, 1/2 cup.
06 Heavy cream, 1 cup.
07 Garlic, 6 cloves, minced finely.
08 1 tbsp of fresh oregano, chopped.
09 Freshly grated parmesan, 1/2 cup (extra for topping).
10 Tomato purée, one 24 oz jar.
11 Tomato paste, 1/4 cup.
12 Fennel bulbs, 2 small, diced.
13 Salt to taste and freshly ground black pepper.
14 A splash of olive oil.
15 Calabrian chili, 2 tbsp.

Instructions

Step 01

In a large pot, get some heavily salted water to a steady boil.

Step 02

Warm up a 3-quart pan on medium-high heat. Add just enough olive oil to coat the pan bottom once hot. Toss in the sausage and break it apart with a wooden spoon. Add a little salt and cook until browned, around 5 minutes. Take it out with a slotted spoon and keep it on a plate nearby.

Step 03

Lower the pan heat to medium and melt the butter in it. Throw in the onion and fennel, giving them a stir every now and then. Cook until they soften and turn golden, which takes about 8 minutes. Sprinkle in some salt.

Step 04

Add the pappardelle to the boiling pot of water. Stir it around and cook until it's just firm to the bite, following the directions on the bag.

Step 05

Add the garlic to the soft veggies and cook for half a minute. Stir in the tomato paste along with the Calabrian chili. Let them cook together for another minute. Pour in the white wine and simmer it for a couple of minutes.

Step 06

Put the browned sausage, tomato purée, oregano, and cream into the pan. Scoop out a cup of the pasta water (and a bit extra just in case). Stir it into the sauce. Let it bubble a bit, then lower the heat and slowly cook for 5 minutes, stirring every so often.

Step 07

Drain the pasta, toss it back into the big pot, and add the sauce. Mix everything together. Slowly add the parmesan while stirring so it melts and evenly coats the pasta.

Step 08

Taste for salt, then plate up. Sprinkle parmesan and a grind of black pepper on top before serving.

Notes

  1. If the sauce is too thick, mix in some more pasta water. If it's too thin, simmer it until it thickens up.

Tools You'll Need

  • A big pot.
  • Large 3-quart pan.
  • Spoon made of wood.
  • Slotted spoon for draining.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains eggs.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~