Description
This Creamy Calabrian Chili Pappardelle with Sausage and Fennel is a vibrant, spicy twist on classic Italian comfort food. It features a rich, creamy sauce with smoky heat and subtle sweetness, complementing savory sausage and wide pappardelle noodles.
Ingredients
Scale
- 400g (14oz) Pappardelle Pasta
- 250g (9oz) Halal Beef Sausage, crumbled
- 250g (9oz) Fennel Bulb, thinly sliced
- 2 tbsp (30ml) Olive Oil
- 100g (3½oz) Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp (15g / ½oz) Calabrian Chili Paste
- 200ml (â…ž cup) Heavy Cream
- 100g (3½oz) Pecorino Romano, grated
- 50g (½ cup) Smooth Almond Butter
- 70g (2½oz) Roasted Red Bell Pepper, pureed
- 1 tsp Smoked Paprika
- Salt and Pepper, to taste
- 30g Toasted Hazelnuts, chopped
- Fennel Fronds, shredded
Instructions
- Boil Pasta: Cook pappardelle until al dente, reserving ½ cup pasta water.
- Brown Sausage: Cook sausage until browned, then set aside.
- Sauté Aromatics: Sauté fennel, onion, and garlic until softened.
- Bloom Chili & Spices: Stir in chili paste and paprika for 1 minute.
- Build Creamy Base: Add almond butter and cream; simmer until thickened.
- Emulsify Sauce: Season with salt and pepper; stir in Pecorino Romano and pasta water.
- Combine & Coat: Return sausage to skillet; toss with pasta and sauce.
- Serve & Garnish: Plate pasta, drizzle with sauce, and garnish with hazelnuts and fennel fronds.
Notes
For a smoother sauce, add pasta water gradually. Toasting hazelnuts enhances their flavor. Reserve fennel fronds for a fresh garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg