Hey y'all! If you're craving a pasta dish that's packed with bold flavor and irresistible creaminess, this Creamy Calabrian Chili Pappardelle with Sausage will blow you away. With ribbons of silky pappardelle coated in a luscious, spicy Calabrian chili sauce and studded with savory Italian sausage, this recipe is a true crowd-pleaser—just as great for a cozy weeknight as it is for impressing guests at a dinner party. Ready to make some magic in your kitchen? Let’s get cooking!
Why You'll Love This Creamy Calabrian Chili Pappardelle with Sausage
- The perfect balance of creamy, spicy, and savory flavors in every bite.
- Quick and easy—ready in under 35 minutes, making it ideal for busy nights.
- Customizable heat level thanks to the versatile Calabrian chili paste.
- Hearty Italian sausage adds protein and depth to the dish.
- Looks and tastes gourmet with minimal effort—perfect for weeknights or special occasions!
Ingredients for Creamy Calabrian Chili Pappardelle with Sausage
- 12 oz pappardelle pasta
- 2 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 3 cloves garlic, minced
- ½ cup finely chopped yellow onion
- 2 tablespoon Calabrian chili paste (what is Calabrian chili?)
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 1 teaspoon kosher salt (plus more for pasta water)
- ½ teaspoon freshly ground black pepper
- 2 tablespoon chopped fresh parsley (optional, for garnish)
How to Make Creamy Calabrian Chili Pappardelle with Sausage
Step 1: Cook the Pappardelle
- Bring a large pot of salted water to a boil.
- Add pappardelle and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Brown the Sausage
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add sausage and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
Step 3: Build the Creamy Calabrian Chili Sauce
- Add onion to the sausage and sauté for 2-3 minutes until softened, then stir in garlic and cook 1 minute more.
- Mix in Calabrian chili paste and cook for another 1 minute to bloom the flavors.
- Pour in white wine and let simmer for 2-3 minutes, scraping up any browned bits.
- Reduce heat to medium-low. Stir in heavy cream and Parmesan, simmering until the sauce thickens, about 3-4 minutes.
Step 4: Combine and Serve
- Add cooked pappardelle to the skillet, tossing to coat. If sauce is too thick, add reserved pasta water a little at a time.
- Season with salt and pepper to taste. Serve hot, garnished with parsley and extra Parmesan.
Notes & Tips for Creamy Calabrian Chili Pappardelle with Sausage
- For less heat, start with 1 tablespoon of Calabrian chili paste and adjust to taste.
- To make it vegetarian, substitute sausage with sautéed mushrooms or plant-based sausage alternatives (see plant-based options).
- Always reserve some pasta water—it’s the key to a perfectly silky sauce! More pasta tips at The Kitchn.
Variations on Creamy Calabrian Chili Pappardelle with Sausage
- Vegetarian: Swap sausage for sautéed cremini mushrooms and add spinach for extra greens.
- Extra Veggies: Add roasted red peppers or sun-dried tomatoes for more color and depth.
- Lighter Version: Use half-and-half or light cream instead of heavy cream, and turkey sausage instead of pork.
Required Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Storage Instructions for Creamy Calabrian Chili Pappardelle with Sausage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.
- Not recommended for freezing as the cream sauce may separate.
Serving Suggestions and Pairings
- Pair with a simple arugula salad and a crisp white wine like Pinot Grigio.
- Serve with crusty bread to soak up all that creamy, spicy sauce.
- Finish with a light dessert, such as lemon sorbet, to cleanse the palate.
Pro Tips for Creamy Calabrian Chili Pappardelle with Sausage
- Use high-quality Calabrian chili paste for authentic flavor—learn more about choosing the best chili paste.
- Don’t overcook the pasta; it should be just al dente to hold up in the creamy sauce.
- Finish the pasta in the sauce for the last 2 minutes of cooking to ensure every ribbon is coated and flavorful. See more at NYT Cooking.
Frequently Asked Questions: Creamy Calabrian Chili Pappardelle with Sausage
- Can I make this dish gluten-free?
- Yes, simply substitute gluten-free pappardelle or another gluten-free pasta of your choice.
- What’s the best substitute for Calabrian chili paste?
- If unavailable, try using a mix of crushed red pepper flakes and a little tomato paste, or use harissa for a different but delicious heat.
- Can I prepare the sauce ahead of time?
- Absolutely! The sauce can be made a day ahead and stored in the fridge; just reheat gently before mixing with fresh pasta.
Ingredients
- 12 oz pappardelle pasta
- 8 oz Italian sausage, casings removed
- 2 tablespoons Calabrian chili paste
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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1Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Reserve ½ cup pasta water and drain the rest.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes.
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3Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in Calabrian chili paste and cook for another 1 minute.
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4Reduce heat to low and pour in the heavy cream. Simmer for 2-3 minutes, then stir in Parmesan cheese until melted and the sauce is creamy.
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5Add the drained pappardelle to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a little at a time to reach desired sauce consistency. Season with salt and pepper to taste.
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6Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
670cal
Protein:
25 gg
Fat:
36 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
58 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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