Creamy Calabrian Chili Pappardelle with Sausage & Fennel is the kind of dinner that turns a regular weeknight into something worth celebrating. Picture wide ribbons of pappardelle tangled with spicy Italian sausage, hints of fennel, and a velvety Calabrian chili cream sauce that clings to every bite. It’s deeply savory, slightly spicy, and absolutely unforgettable.

This dish takes inspiration from Southern Italian flavors and blends them with the rich indulgence of comfort food. You get the perfect balance: smoky spice, creamy texture, and a little herbal brightness thanks to fresh fennel fronds on top. Whether you’re feeding guests or just craving something bold and satisfying, this pasta brings restaurant-quality flavor right to your table.

Why You’ll Love This Creamy Calabrian Chili Pappardelle

Bold and balanced flavors: Creamy, spicy, savory, and herby all in one dish.
Satisfying comfort food: Hearty enough for a main course, indulgent enough to feel like a treat.
Simple yet impressive: Looks fancy, but it’s totally doable at home in under 45 minutes.
Perfect for spice lovers: Calabrian chili paste adds a unique kick without overwhelming heat.

What Kind of Pappardelle Should I Use?

Fresh pappardelle is ideal for this recipe, thanks to its silky texture and ability to soak up the sauce. However, high-quality dried pappardelle works just as well if fresh isn’t available. Just be sure to cook it al dente to hold its structure in the creamy sauce. The broad shape makes it perfect for catching those little bits of sausage and chili cream in every forkful.

Ingredients for the Creamy Calabrian Chili Pappardelle

To get this luscious pasta just right, each ingredient plays a starring role:

Pappardelle pasta – Wide, flat noodles that hold the creamy sauce beautifully.
Italian sausage (spicy or sweet) – Adds hearty, savory richness and a touch of spice.
Fennel bulb – Thinly sliced, it brings an anise-like brightness and a subtle crunch.
Garlic cloves – For aromatic depth and warm flavor.
Calabrian chili paste – The soul of the dish; smoky, slightly fruity heat.
Heavy cream – Makes the sauce irresistibly rich and velvety.
Parmesan cheese – Adds a nutty, salty finish that melts right into the sauce.
Olive oil – Used for sautéing and flavor.
Salt & pepper – To season every layer.
Fennel fronds or fresh herbs – Optional garnish for color and aroma.

How To Make the Creamy Calabrian Chili Pappardelle

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: Sauté the Sausage and Fennel

In a large skillet, heat olive oil over medium heat. Add sausage, breaking it into crumbles, and cook until browned. Stir in the sliced fennel and garlic, cooking until softened and fragrant.

Step 3: Add Calabrian Chili and Cream

Lower the heat and stir in Calabrian chili paste. Pour in the heavy cream and bring to a simmer, letting everything meld into a smooth, spicy sauce.

Step 4: Toss the Pasta

Add the cooked pappardelle to the sauce and toss gently to coat. Use reserved pasta water to loosen the sauce if needed.

Step 5: Finish with Cheese and Herbs

Stir in grated Parmesan until melted and creamy. Season with salt and pepper to taste. Serve hot, garnished with fennel fronds or fresh herbs.

How to Serve and Store Creamy Calabrian Chili Pappardelle

This hearty pasta dish serves about 4 people generously, making it perfect for a cozy dinner or small gathering. Serve it hot in wide bowls, ideally with extra Parmesan on the side.

To store, transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce’s silky texture.