This spicy sausage pappardelle brings together the rich flavors of Italian sausage, sweet fennel, and a velvety Parmesan cream sauce.
With a touch of Calabrian chili paste for heat and wide ribbons of pappardelle to soak up every bit, it’s an unforgettable pasta dish that tastes straight out of a trattoria.
Why You’ll Love This Recipe
Creamy, spicy, and savory all in one bite
Hearty and satisfying with sausage and wide noodles
Simple enough for a weeknight, special enough for guests
Customizable with your spice level and herbs
Made with real ingredients and bursting with Italian flair
Ingredient Highlights
Pappardelle pasta – Wide, flat noodles that hold sauce beautifully.
Italian sausage – Adds bold, meaty flavor; use mild or spicy.
Fennel bulb – Slightly sweet and aromatic, complements sausage perfectly.
Calabrian chili paste – Brings a gentle heat and complex flavor.
Heavy cream & Parmesan – Rich, creamy, and comforting.
Garlic & olive oil – Classic base to build flavor.
Fresh herbs – Basil or parsley for a bright, fresh finish.
Pro Tips Before You Start
Use fresh fennel and slice it thinly so it softens quickly.
Taste the sausage as it cooks to adjust your spice level.
Calabrian chili paste is flavorful but strong—start small and build up.
Save some pasta water to adjust sauce consistency before serving.
How to Make Spicy Sausage Pappardelle
Step 1: Cook the Pasta
Boil a large pot of salted water and cook the pappardelle until al dente.
Drain and set aside, reserving some pasta water.
Step 2: Brown the Sausage
In a large skillet, heat olive oil over medium.
Add the sausage and break it apart with a spoon.
Cook until browned and fully cooked through.
Remove and set aside.
Step 3: Sauté the Fennel
In the same skillet, add sliced fennel and cook until tender, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Step 4: Stir in the Chili Paste
Add the Calabrian chili paste to the fennel and garlic, stirring to coat evenly.
Let it cook for a minute to deepen the flavor.
Step 5: Make the Cream Sauce
Reduce the heat and pour in the heavy cream.
Stir in the Parmesan until melted and creamy.
Add a splash of reserved pasta water to loosen the sauce if needed.
Step 6: Combine Pasta and Sausage
Return the cooked sausage to the pan.
Add the drained pappardelle and toss gently to coat the pasta with the sauce.
Step 7: Season and Serve
Taste and adjust with salt and pepper.
Serve hot, garnished with chopped basil or parsley.
What to Serve It With
A crisp green salad with lemon vinaigrette
Toasted garlic bread or focaccia
A bold red wine like Chianti or Nero d’Avola
Variations & Substitutions
Swap pappardelle for tagliatelle or fettuccine
Use turkey or chicken sausage for a leaner option
Add sautéed mushrooms or spinach for extra veggies
Omit chili paste for a milder dish or use red pepper flakes
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat gently on the stovetop with a splash of cream or water
Not recommended for freezing due to the dairy sauce
FAQs
Can I make this ahead of time?
You can cook the sauce ahead, but boil the pasta just before serving.
Is Calabrian chili paste very spicy?
It’s moderately spicy with smoky undertones—adjust to your preference.
What if I don’t have fennel?
Use a small onion and a pinch of fennel seeds for similar flavor.
Can I use pre-grated Parmesan?
Freshly grated melts better and gives a smoother sauce.
Is this dish kid-friendly?
Use mild sausage and reduce or omit the chili paste for a milder version.
Can I add vegetables?
Yes! Sautéed bell peppers or baby spinach would be delicious.
What pasta shapes work well besides pappardelle?
Tagliatelle, rigatoni, or even fusilli work great.
Final Thoughts
This Spicy Sausage Pappardelle is comfort food at its finest—creamy, savory, and just the right amount of heat.
It’s easy enough for a cozy weeknight meal but special enough to serve to guests. Make it once and it’s bound to be a repeat favorite!
Spicy Sausage Pappardelle
Ingredients
- 12 ounces pappardelle pasta
- 1 pound Italian sausage mild or spicy
- 1 medium fennel bulb thinly sliced
- 1 tablespoon Calabrian chili paste adjust to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook pasta in salted water until al dente.
- Reserve some pasta water, then drain.
- Brown sausage in olive oil, breaking it up. Remove and set aside.
- Sauté fennel in the same pan until soft. Add garlic and cook 1 minute.
- Stir in Calabrian chili paste and cook briefly.
- Reduce heat. Add cream and Parmesan. Stir until melted.
- Loosen with pasta water if needed.
- See full steps with tips & photos → https://wimpysdiner.net/spicy-sausage-pappardelle/
Notes
- Substitute fennel with shallots or leeks if preferred.
- If using mild sausage, add extra Calabrian chili paste for more kick.
- Pappardelle can be swapped for tagliatelle or fettuccine.
