Some recipes are simple, but unforgettable—and this Calabrian Chili Pappardelle with Sausage & Fennel is one of them. The wide ribbons of pasta soak up a creamy, spicy sauce that’s full of depth and comfort. With tender fennel, Italian sausage, and Calabrian chili paste, it’s a bold twist on a classic Italian favorite.
Table of Contents
Why you’ll love this Calabrian Chili Pappardelle
If you love hearty, creamy pasta with a hint of heat, this recipe is for you.
- Perfect balance of spice and creaminess
- Ready in 30 minutes, but tastes gourmet
- Layers of flavor from fennel, sausage, and chili
- Wide pappardelle noodles hold sauce beautifully
- Great for cozy dinners or date nights
- A comforting yet fiery Italian meal
When I first made this dish, I was chasing the flavor of a Calabrian pasta I had in a tiny trattoria in Houston. It reminded me of my mom’s way of balancing heat and cream—just like she did in her food truck dishes. That memory inspired me to bring the same warmth and spice to my own kitchen, much like I did with my Shrimp Fra Diavolo Pasta.
Ingredients you’ll need
Each ingredient builds a layer of rich Italian flavor—spicy, sweet, and savory all at once.
Main Ingredients
- 12 oz pappardelle pasta – thick ribbons perfect for creamy sauces
- 1 lb Italian sausage, casings removed – spicy and savory foundation
- 1 medium fennel bulb, thinly sliced – sweet aromatic balance
- 2 tablespoons olive oil – for sautéing and richness
- 3 cloves garlic, minced – depth and aroma
- 2–3 tablespoons Calabrian chili paste – vibrant heat
- 1 cup heavy cream – smooth, velvety base
- ½ cup grated Parmesan cheese – salty, nutty finish
- Salt and pepper – to taste
- Fresh parsley, chopped – garnish and freshness
Optional Add-ons or Substitutes
- Use rigatoni or tagliatelle if pappardelle isn’t available
- Add sun-dried tomatoes for tang
- Substitute sausage with ground chicken for a lighter option
- Add spinach for color and nutrients
- Toss in roasted bell peppers for sweetness
- Use pecorino instead of Parmesan for a sharper bite
Step-by-step instructions
This pasta comes together fast, but tastes like it’s been simmering all day.
- Cook the pasta: Boil pappardelle in salted water until al dente. Reserve ½ cup pasta water and drain. (That reserved water is key for creamy sauce texture.)
- Brown the sausage: In a large skillet, heat olive oil and cook sausage over medium heat, breaking it apart. Once browned, transfer to a plate. (Leave a little oil for flavor.)
- Sauté fennel and garlic: Add sliced fennel to the same pan and cook until soft and golden. Add garlic and cook for 30 seconds until fragrant.
- Build the sauce: Stir in Calabrian chili paste, then pour in the heavy cream. Simmer gently for 3–4 minutes.
- Combine everything: Return sausage to the pan, then add cooked pasta and Parmesan cheese. Toss together, adding reserved pasta water as needed until glossy and creamy.
- Season and serve: Taste and adjust with salt, pepper, and extra chili paste for more spice. Garnish with fresh parsley.
Quick reminders:
- Don’t overcook the pasta—it’ll absorb sauce quickly.
- Calabrian chili paste is potent—start small and adjust.
- Use a wooden spoon to gently toss the pasta to coat evenly.
- A touch of extra Parmesan adds richness without heaviness.
Expert tips for success
It’s all about balancing spice and cream for the perfect Italian bite.
- Use authentic Calabrian chili paste for depth, not just heat.
- Slice fennel thin for even caramelization.
- Simmer the sauce gently—boiling will curdle the cream.
- A splash of pasta water helps the sauce cling perfectly.
- Taste before seasoning—Parmesan adds natural salt.
- For a bolder version, mix in a spoonful of tomato paste.
- Pair with crusty bread to soak up that beautiful sauce.
This pasta shares the same comfort level as my One-Pot Creamy Cajun Sausage Pasta, but with that unmistakable Calabrian fire.
Serving suggestions
This pasta pairs beautifully with a crisp salad or light sides that balance its richness.
- Serve alongside Garlic Parmesan Dinner Rolls for soaking up extra sauce
- Pair with roasted vegetables or sautéed spinach
- Add a glass of sparkling lemonade or Italian soda to cool the spice
- Top with toasted breadcrumbs for extra texture
- Serve family-style for a rustic Italian experience
When I make this for dinner, I love adding a small side of Lemon Ricotta Pasta to contrast the spice with brightness—it’s a winning combination.
Storing and reheating
This pasta reheats like a dream, keeping its creamy texture and bold flavor.
How to store it
- Cool completely before storing
- Keep in airtight containers for up to 3 days in the fridge
- Freeze portions for up to 2 months
- Label and date containers for easy meal prep
- Reheat with a splash of cream to revive the sauce
How to reheat it
- Warm gently on the stovetop over low heat
- Stir in a little milk or pasta water if the sauce thickens
- Avoid microwaving on high—it can split the cream
- Add fresh parsley and Parmesan before serving for freshness
- Serve hot with extra chili paste on the side for spice lovers
Frequently asked questions
What makes Calabrian chili paste special?
Calabrian chili paste comes from Italy’s Calabria region and offers a smoky, fruity heat rather than overwhelming spice. It’s made with sun-dried chilies, olive oil, and salt—giving this pasta depth and complexity instead of just burn.
Can I make this dish mild?
Yes! Start with 1 tablespoon of chili paste and taste before adding more. You can balance spice with a touch of extra cream or Parmesan. The fennel’s natural sweetness also tones down the heat beautifully.
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be slightly lighter. To keep it silky, simmer on low and add a touch of butter or Parmesan to help it thicken. It’s a great way to cut calories without losing flavor.
Final thoughts
This Calabrian Chili Pappardelle with Sausage & Fennel is a love letter to bold Italian flavors—creamy, spicy, and deeply satisfying. It’s that perfect in-between of rustic and refined. I like serving it next to lighter pasta like Creamy Truffle Mushroom Pasta for a full Italian spread that feels both fiery and indulgent.
- Use real Calabrian chili paste—it makes the dish.
- Balance spice with cream and Parmesan.
- Eat it slow, savor the heat, and enjoy every twirl.
Spicy Calabrian Chili Pappardelle with Sausage & Fennel
Ingredients
Equipment
Method
- Bring salted water to a boil. Cook pappardelle until al dente. Reserve ½ cup pasta water, then drain pasta.
- In a large skillet, heat olive oil. Cook sausage over medium heat, breaking it apart, until browned. Transfer to a plate and leave a bit of oil in the pan.
- Add sliced fennel to the same pan. Cook until soft and golden. Add garlic and cook 30 seconds until fragrant.
- Stir in Calabrian chili paste, then pour in heavy cream. Simmer gently for 3–4 minutes.
- Return sausage to the pan. Add cooked pasta and Parmesan cheese. Toss together, adding reserved pasta water as needed until sauce is glossy and creamy.
- Season with salt and pepper to taste. Garnish with chopped parsley and serve hot.
Nutrition
Notes
- Calabrian chili paste brings depth and smoky heat — start with less if you prefer milder spice.
- For a lighter version, use half‑cream/half‑milk instead of heavy cream.
- Ground chicken or turkey sausage is a leaner substitute.
- Sausage casings removed for texture and even sauce absorption.
