Description
This creamy pappardelle dish combines Italian sausage and fennel for a flavorful meal.
Ingredients
Scale
- 12 oz pappardelle pasta
- 8 oz Italian sausage (mild or spicy), casing removed
- 1 small fennel bulb, diced
- 2 tbsp Calabrian chili paste
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- Fennel fronds, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add sausage, break it apart with a spoon, and cook until browned. Drain excess grease if needed.
- Add diced fennel and minced garlic. Sauté for about 5 minutes, until softened and fragrant.
- Stir in Calabrian chili paste, then add heavy cream. Simmer on low for 5–7 minutes until slightly thickened.
- In a separate pot, cook pappardelle in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Transfer pasta to the sauce. Add reserved pasta water as needed and toss until well combined and glossy.
- Plate and top with Parmesan and fennel fronds. Serve hot and enjoy!
Notes
- Optionally, adjust the level of Calabrian chili paste to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg