Creamy Calabrian Chili Pappardelle: 10 Min Bliss

Name: Creamy Calabrian Chili Pappardelle: 10 Min Bliss
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces Pappardelle Pasta; 1 pound Italian Sausage; 2 tablespoons Olive Oil; 2 tablespoons Butter; 1 medium Onion; 1 bulb Fennel; 3 cloves Garlic; 2 tablespoons Tomato Paste; 2 Calabrian Chili Peppers; 1/2 cup White Wine; 1 cup Tomato Purée; 1 cup Heavy Cream; 1 teaspoon Fresh Oregano; 1/2 cup Parmesan Cheese; Salt to taste; Black Pepper to taste

by Fatima Garcia

•

4 de September de 2025

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Creamy Calabrian Chili Pappardelle has become my go-to comfort food, and I’m so excited to share this recipe with you. There’s something magical about the way the rich, creamy sauce hugs those wide pappardelle noodles, with just the right amount of kick from the Calabrian chilies. It reminds me of cozy nights in my Nonna’s kitchen, the aroma filling the air and making my stomach rumble. If you’ve ever wondered how to make creamy Calabrian chili pasta that’s both incredibly satisfying and surprisingly simple, you’re in the right place. This dish is a flavor explosion, a true balance of heat and creaminess that will have you coming back for more. Let’s get cooking!

Why You’ll Love This Creamy Calabrian Chili Pappardelle

This dish is a winner for so many reasons:

The incredible balance of rich creaminess and spicy Calabrian chili heat is pure bliss.
It’s surprisingly quick to make, perfect for a weeknight meal with a prep time of only 10 minutes.
Packed with protein from the Italian sausage, this spicy Calabrian chili pappardelle recipe is satisfying and hearty.
It’s a budget-friendly way to enjoy a restaurant-quality meal right at home.
Even picky eaters will likely enjoy the comforting texture and savory flavors, making it family-friendly.
It’s a fantastic way to explore the vibrant flavors of Italian cuisine.
This spicy Calabrian chili pappardelle recipe is incredibly versatile, allowing for adjustments to your spice preference.
It’s a true taste of Italy that feels both indulgent and comforting.

Ingredients for Creamy Calabrian Chili Pappardelle

Gathering these ingredients is the first step to an amazing Calabrian chili pappardelle with cream sauce. Here’s what you’ll need to create this delightful dish:

12 ounces pappardelle pasta – the wide ribbons are perfect for catching the sauce
1 pound Italian sausage – mild or hot, your preference!
2 tablespoons olive oil – for sautéing
2 tablespoons butter – adds richness to the sauce
1 medium onion, finely diced – about 1 cup, for sweetness
1 bulb fennel, thinly sliced – adds a subtle anise flavor
3 cloves garlic, minced – essential for that savory depth
2 tablespoons tomato paste – concentrates the tomato flavor
2 Calabrian chili peppers, finely minced (or 1-2 tsp Calabrian chili paste) – the star for that perfect kick!
1/2 cup dry white wine – like Pinot Grigio, to deglaze and add acidity
1 cup tomato purée – the base of our rich sauce
1 cup heavy cream – for that luxurious, creamy texture
1 teaspoon fresh oregano, chopped – or 1/2 teaspoon dried
1/2 cup grated Parmesan cheese – plus more for serving
Salt and freshly ground black pepper – to taste

How to Make Creamy Calabrian Chili Pappardelle

Ready to whip up this delicious pasta? It’s surprisingly simple, and you’ll have this easy Calabrian chili pappardelle on your table in no time. Let’s get started!

Step 1: First things first, let’s get that pasta water boiling. Fill a large pot with generously salted water and bring it to a rolling boil over high heat. This is crucial for perfectly cooked pasta.
Step 2: While the water heats up, grab a large sauté pan (a 3-quart size is ideal) and heat 2 tablespoons of olive oil over medium-high heat. You want it shimmering, but not smoking.
Step 3: Add 1 pound of Italian sausage to the hot pan. Use your spatula to break it apart into bite-sized crumbles. Let it cook for about 5 minutes until it’s beautifully browned. Once cooked, scoop it out with a slotted spoon and set it aside on a plate.
Step 4: Lower the heat to medium, add 2 tablespoons of butter to the same pan. Toss in your diced onion and thinly sliced fennel. Sauté them, stirring occasionally, until they’re soft and slightly caramelized, which usually takes about 8 minutes. The kitchen will start smelling amazing!
Step 5: Add the minced garlic and stir it around for just about 30 seconds until fragrant. Then, stir in the tomato paste and the minced Calabrian chili peppers (or paste). Cook for another minute, stirring constantly, to deepen their flavors.
Step 6: Deglaze the pan by pouring in the 1/2 cup of white wine. Use your spatula to scrape up any browned bits stuck to the bottom of the pan – that’s where so much flavor is hiding! Let it simmer for about 2 minutes to allow the alcohol to cook off and the liquid to reduce slightly.
Step 7: Pour in the 1 cup of tomato purée, the luxurious 1 cup of heavy cream, and the chopped fresh oregano. Stir everything together until well combined. Then, return the browned Italian sausage to the pan. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld beautifully.

Step 8: By now, your pasta water should be boiling. Add the 12 ounces of pappardelle pasta and cook according to package directions until it’s perfectly al dente. Before draining, scoop out about a cup of the starchy pasta water and set it aside. Drain the pasta.
Step 9: Add the drained pappardelle directly into the sauce. Toss gently to coat every strand of pasta with that luscious, creamy sauce. This is where the magic of an easy Calabrian chili pappardelle really comes together.
Step 10: Gradually stir in the 1/2 cup of grated Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and clings beautifully to the pasta. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 11: Season generously with salt and freshly ground black pepper to taste. Give it a final stir. Plate your gorgeous Creamy Calabrian Chili Pappardelle and garnish with extra Parmesan cheese. Enjoy this delightful dish!

Pro Tips for the Best Creamy Calabrian Chili Pappardelle

Want to elevate your pasta game? Here are a few tricks I’ve learned that make this Creamy Calabrian Chili Pappardelle truly exceptional:

Don’t be afraid of the heat! Adjust the number of Calabrian chili peppers to your liking, but remember they add a wonderful depth of flavor, not just spice.
Caramelizing the onion and fennel is key to unlocking their sweetness and creating a complex flavor base for the sauce. Be patient with this step!
Always reserve some pasta water. The starch in the water helps to emulsify the sauce, making it cling beautifully to the pappardelle and achieve that perfect creamy consistency.
Using good quality Italian sausage makes a difference. If you can, opt for a fresh, artisanal sausage for the best flavor.

What’s the secret to perfect Creamy Calabrian Chili Pappardelle?

The secret to the perfect best creamy Calabrian chili pappardelle lies in building layers of flavor. Sautéing the aromatics until caramelized, blooming the tomato paste and chilies, and deglazing with white wine all contribute to a rich, complex sauce that balances the heat and cream beautifully. For more tips on building flavor in sauces, check out this guide on making pan sauces.

Can I make Creamy Calabrian Chili Pappardelle ahead of time?

You can prepare the sauce and cook the sausage ahead of time, storing them separately in the refrigerator for up to 3 days. When ready to serve, reheat the sauce, cook the pappardelle fresh, and combine them. This makes for an even quicker meal! Learn more about meal prep strategies.

How do I avoid common mistakes with Creamy Calabrian Chili Pappardelle?

A common pitfall is overcooking the pasta – aim for al dente! Also, avoid adding the Parmesan cheese too early or over high heat, as it can clump. Gently stir it in off the heat until melted for a smooth sauce.

Best Ways to Serve Creamy Calabrian Chili Pappardelle

This rich and spicy pasta is fantastic on its own, but it also pairs beautifully with a few simple complements. For a truly authentic Italian experience, consider serving it with a crisp green salad tossed in a light vinaigrette. This cuts through the richness of the sauce perfectly. Crusty garlic bread is also a must-have for soaking up every last drop of that delicious sauce from your Calabrian chili noodle recipe.

If you’re looking for a more substantial meal, a side of roasted asparagus or simple sauteed spinach makes a wonderful addition. They add a fresh, earthy element that balances the bold flavors of the pasta. This dish is truly a showstopper, whether served as a main course or as part of a larger Italian feast. Consider pairing it with a glass of Italian wine.

Creamy Calabrian Chili Pappardelle: 10 Min Bliss - Creamy Calabrian Chili Pappardelle - main visual representation

Nutrition Facts for Creamy Calabrian Chili Pappardelle

Here’s a breakdown of the nutritional highlights per serving of this delightful spicy Calabrian chili pasta dish. This recipe is designed to be rich and satisfying, offering a good balance of macronutrients.

Calories: 600 kcal
Fat: 24 g
Saturated Fat: 10 g
Protein: 25 g
Carbohydrates: 70 g
Fiber: 4 g
Sugar: 6 g
Sodium: 800 mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the type of Italian sausage and the exact amount of chili used.

How to Store and Reheat Creamy Calabrian Chili Pappardelle

Leftovers of this delicious Creamy Calabrian Chili Pappardelle are a treat, but proper storage is key to maintaining its wonderful texture and flavor. Once the pasta has cooled down completely – this is important to prevent condensation and bacterial growth – transfer it to airtight containers. You can store this delightful dish in the refrigerator for about 3 to 4 days. For longer storage, freezing is a great option. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and they should keep well in the freezer for up to 3 months. This makes having a comforting bowl of spicy cream pasta with Calabrian chili incredibly convenient.

When you’re ready to enjoy your leftovers, the best way to reheat is gently on the stovetop. Place the chilled pasta in a skillet over medium-low heat, adding a splash of water or milk to help loosen the sauce and prevent it from drying out. Stir occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring halfway through to ensure even heating. Avoid overheating, as this can make the pasta mushy.

Frequently Asked Questions About Creamy Calabrian Chili Pappardelle

What is Calabrian chili pappardelle?

Calabrian chili pappardelle refers to a pasta dish featuring wide pappardelle noodles tossed in a sauce made with Calabrian chilies. These chilies are known for their vibrant red color and a unique smoky, slightly fruity, and spicy flavor profile. My recipe uses them to create a creamy, rich sauce that beautifully coats the pasta.

Can I make this Creamy Calabrian Chili Pappardelle vegetarian?

Absolutely! To make this a vegetarian dish, simply omit the Italian sausage. You can add sautéed mushrooms or roasted red peppers for extra texture and flavor. You might also want to add a pinch of smoked paprika to the sauce to replicate some of the savory depth lost from the sausage.

How spicy is this Creamy Calabrian Chili Pappardelle?

The spice level can be adjusted to your preference! I’ve recommended using two Calabrian chili peppers, which provides a noticeable but balanced heat. If you’re sensitive to spice, start with just one pepper or a smaller amount of chili paste. For those who love extra heat, feel free to add more!

What kind of wine should I use for this Creamy Calabrian Chili Pappardelle?

A dry white wine is best for deglazing the pan and adds a lovely acidity that balances the richness of the sauce. I prefer a Pinot Grigio or a Sauvignon Blanc. Avoid sweet wines, as they can make the sauce too sugary. If you don’t have white wine, you can substitute with chicken or vegetable broth, but you might want to add a tiny squeeze of lemon juice at the end for brightness.

Variations of Creamy Calabrian Chili Pappardelle You Can Try

Once you’ve mastered the classic, there are so many fun ways to switch up this dish! Exploring these variations can lead you to your new favorite way to enjoy this pasta. If you’re aiming for an authentic Calabrian chili pappardelle experience, you might stick close to tradition, but personalizing it is half the fun.

Seafood Twist: For a decadent touch, add sautéed shrimp or mussels to the sauce during the last few minutes of simmering. The briny seafood pairs wonderfully with the spicy, creamy sauce.
Vegetarian Delight: Omit the Italian sausage and add hearty sautéed mushrooms, roasted red peppers, or even some crumbled plant-based sausage for a satisfying vegetarian option.
Lemon Zest Boost: Stir in the zest of one lemon along with the Parmesan cheese at the end. The bright citrus cuts through the richness and adds a lovely freshness.
Lighter Version: While not the classic, you can experiment with half-and-half or milk instead of heavy cream for a lighter sauce, though it won’t be quite as rich.

About the Author

Fatima Garcia