Description
A delicious dish featuring wide ribbons of pasta tossed in a fiery, velvety cream sauce with Italian sausage and fennel.
Ingredients
Scale
- 12 oz Egg pappardelle pasta
- 1 lb Italian pork sausage
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 Onion, chopped
- 2 Fennel bulbs, chopped
- 4 Garlic cloves, minced
- 2–3 Calabrian chili peppers, chopped
- 2 tbsp Tomato paste
- 1 cup Tomato purée
- 1/2 cup White wine
- 2 tbsp Fresh oregano, chopped
- Freshly cracked black pepper, to taste
Instructions
- Boil pappardelle in salted water until al dente; reserve pasta water and drain.
- Brown sausage in olive oil, breaking into chunks; remove and set aside.
- In the same pan, sauté onion and fennel until soft, then add garlic and chili peppers.
- Stir in tomato paste, deglaze with white wine, and simmer briefly.
- Add tomato purée, cream, butter, and oregano; simmer until rich and silky.
- Return sausage to the sauce, then toss in pasta with a splash of pasta water.
- Finish with Parmesan and cracked black pepper before serving.
Notes
- Adjust the number of Calabrian chili peppers to control the spice level.
- For a vegetarian version, substitute sausage with plant-based sausage.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg