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!