Spicy Cream Pappardelle (Print Version)

# Ingredients:

01 - 1/4 cup Parmesan cheese, freshly grated
02 - 1 bulb fennel, thinly sliced
03 - 1 teaspoon Calabrian chili paste
04 - 1 pound Italian sausage, casings removed
05 - 12 ounces pappardelle pasta
06 - 1/2 cup chicken broth
07 - 3 cloves garlic, minced
08 - Salt and pepper, to taste
09 - 2 tablespoons olive oil
10 - 1 cup heavy cream
11 - Fresh basil leaves for sprinkling

# Instructions:

01 - Boil a big pot of salted water until it’s bubbling heavily. The water should remind you of the sea, nice and salty. Toss in the pappardelle pasta and cook as guided on the packaging—usually 8-10 mins for fresh ones or around 10-12 mins if it’s dried. Aim for a slight firmness, as the pasta will briefly cook more in the sauce later. Before you strain it, save about half a cup of the pasta water in case your sauce feels too thick.
02 - As the pasta is cooking, put a deep skillet over medium heat and add the olive oil. Once the oil’s warm and a little shiny, drop in the sausage. Break it into chunks with a wooden spoon while it cooks. Let it brown for 5-7 minutes without hurrying—the caramelized bits boost the flavor. Make sure there’s no pink left before moving forward.
03 - Toss the sliced fennel into the skillet with the browned sausage. Let it cook for about 3-4 minutes, stirring every now and then. You’ll notice the fennel softening and its edges beginning to caramelize. This step enhances the natural sweetness of the fennel, which works perfectly with spicy flavors.
04 - Sprinkle in the minced garlic and dollop the Calabrian chili paste into the skillet. Stir non-stop for 1 to 2 minutes until the garlic smells amazing but doesn’t turn brown, as that could make it bitter. The chili paste will start blending into the dish, giving it a warm, spicy kick. Want more spice? Add a tiny bit more chili paste now.
05 - Slowly pour in the chicken broth and heavy cream, mixing everything together gently. Turn down the heat to medium-low once it’s all simmering softly. Let the sauce bubble quietly for around 5 minutes, stirring here and there. The cream will soak up the spice’s color, creating a soft orange hue, while the flavors meld beautifully.
06 - Take the cooked pasta and toss it straight into the skillet of sauce. Using tongs, make sure the pasta is fully covered with the creamy mixture. If you feel it’s overly thick, add a little reserved pasta water to thin it out. The broad shape of pappardelle is perfect for holding the sauce and sausage bits. Taste it and sprinkle in more salt or pepper if needed—don’t forget the cheese adds salt too.
07 - Turn the stove off and sprinkle the freshly grated Parmesan cheese over the pasta. Stir softly until the cheese melts into the sauce, enhancing its creamy texture. Pile the pasta onto serving bowls or one big dish. Tear basil leaves over the top right before serving, letting the warmth release their aroma. For an extra fancy touch, drizzle a little quality olive oil and grate a bit more Parmesan. Serve while it’s still hot.

# Notes:

01 - The dish mixes rich Italian sausage, fennel’s sweet flavor, and the spicy vibrance of Calabrian chili for layers of taste.
02 - Can’t find Calabrian chili paste? Use crushed red pepper flakes mixed with a dab of tomato paste for a similar vibe, but go easy on the red pepper—it’s strong.
03 - Lightening things up is easy! Replace half the cream with your reserved pasta water for a silky yet lower-fat sauce.

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