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Cook the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package instructions. Drain, reserving 1 cup of pasta water.
Duration: 10 minutes
Brown the Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through.
Duration: 6–8 minutes
Cook the Fennel: Add the sliced fennel to the skillet with the sausage and cook for 5 minutes, or until softened.
Duration: 5 minutes
Add Garlic & Chili Paste: Stir in the minced garlic and Calabrian chili paste, cooking for 1–2 minutes until fragrant.
Duration: 2 minutes
Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3-4 minutes until the sauce thickens slightly.
Duration: 4 minutes
Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Duration: 3 minutes
Finish the Dish: Stir in the grated Parmesan cheese, salt, and pepper. Taste and adjust seasoning as needed.
Duration: 2 minutes
Serve: Serve hot, garnished with fresh basil or fennel fronds for a fragrant finish.
Duration: 2 minutes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 580 kcal per serving
Serving and Storage Tips
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