Description
A rich and comforting dish featuring pappardelle pasta, savory sausage, and aromatic fennel, enveloped in a creamy Calabrian chili sauce.
Ingredients
Scale
- 12 oz pappardelle pasta
- 1 lb Italian sausage (crumbled)
- 1 fennel bulb, thinly sliced
- 2 tablespoons Calabrian chili paste
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by cooking the pappardelle according to the package instructions in a large pot of salted boiling water until al dente.
- Drain the pasta and set it aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the crumbled sausage and cook until browned, about 5-7 minutes.
- Incorporate the fennel and minced garlic, cooking until softened.
- Stir in the Calabrian chili paste and cook for 1 minute.
- Pour in the heavy cream and add the grated Parmesan, stirring gently.
- Season with salt and pepper to taste.
- Toss in the cooked pappardelle and mix thoroughly to coat.
- Serve hot, garnished with extra Parmesan if desired.
Notes
For a lighter version, substitute heavy cream with Greek yogurt or coconut milk. Adjust spice level according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg