Exploring the Perfect Hearty Harmony of Calabrian Chilli, Sausage and Fennel Pasta

Live life without regrets they say, my only regret this week ... Not being able to finish this deeply satisfying and comforting plate of deliciousness. There’s nothing quite like the warmth of a comforting bowl of pasta to lift your spirits and the rich, creamy taste of this Calabrian Chilli, Sausage and Fennel Pasta dish really hits that spot.

This vibrant dish brings together three key ingredients: spicy Calabrian chilli, savoury sausage, and aromatic fennel, all enveloped in thick, luscious pappardelle. Each forkful offers a blend of rich flavours, making it perfect for a cosy night in or a gathering with friends.

The Allure of Calabrian Chilli

Calabrian chilli is a defining element in Italian cuisine, celebrated for its unique balance of heat and flavour. Grown in southern Italy, these peppers add a special depth to dishes.

What sets Calabrian chilli apart is its moderate heat, which gradually builds to complement rather than overwhelm other flavours. For example, a single tablespoon of chopped Calabrian chillies can add a noticeable kick to a pot of pasta, without masking the sweetness of the fennel or the richness of the sausage. This gentle spice makes it an ideal partner in our dish.

Choosing the Right Sausage

Selecting the right sausage is key to elevating this pasta dish. Fresh Italian sausage, whether sweet or spicy, simplifies the cooking process and adds rich, savoury notes. Remove the casing and crumble the sausage into the pan, allowing it to brown perfectly. This technique not only ensures even cooking but also allows the sausage to absorb the flavours of garlic, herbs, and the sweet notes from fennel.

The Unique Role of Fennel

Fennel plays a vital role, contributing a hint of sweetness and a mild anise flavour that beautifully balances the heat of the Calabrian chilli. When cooked, fennel caramelizes and softens, enriching the dish’s flavour profile.

In this recipe, slice the fennel thinly and sauté it with the sausage. This combination of cooking methods allows the fennel to retain its structure while it melds with the sausage.

The Perfect Pasta: Pappardelle

To complement the hearty flavours of the sauce, pappardelle is the pasta of choice. Its wide and thick ribbons catch every drop of sauce, delivering a satisfying chew.

Cook pappardelle in a large pot of salted boiling water, as this prevents the pasta from sticking. When boiled for about 6-8 minutes to achieve al dente perfection, it serves as the perfect vehicle for the rich sauce made from sausage, fennel, and Calabrian chilli. The pappardelle will not only add texture but also enhance the overall eating experience.

Calabrian Chilli, Sausage and Fennel Pasta - The Recipe

Ingredients

• Olive oil as needed

• 450g of mild Italian pork sausage (casings removed)

• 4 tbsp unsalted butter

• 1 small onion, sliced

• 1 fennel bulbs, sliced

• 1 bag of dried pappardelle

• 6 garlic cloves, finely chopped

• ¼ cup tomato paste

• 2 tbsp Calabrian Chilli Paste or Calabrian Chilli Pesto

• ½ cup white wine

• 1 chicken or beef stock pot

• 1 x tinned chopped tomatoes

• 1 cup crème fraiche

• 1 tbsp chopped fresh thyme

• ½ cup freshly grated parmesan cheese, plus more for topping

• Cracked black pepper for seasoning

Method

Bring a large pot of heavily salted water to a boil.

Heat olive oil In a large skillet or frying pan. Remove sausage meat from casings and add the sausage to the pan. Use a wooden spoon to break them apart into smaller pieces. Season with a pinch of salt. Cook the sausage until browned, about 5 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.

Reduce the heat to medium. Add the butter. Once melted, add the onion and fennel. Cook for about 8 minutes until caramelized and tender, stirring often. Season with a good pinch of salt.

Drop the pappardelle into the boiling water, stir well, and cook to “al dente” according to the bag’s instructions.

To the onions and fennel, add the garlic. Cook for 30 seconds. Pour in the wine to simmer for 2 minutes to cook off the alcohol, scrapping the bottom of the pan, to release the flavour of the good bits on the bottom of the pan. Stir in the tomato paste and Calabrian chili paste or pesto, and cook for another minute or so. Add the sausage back into the pan.

Add the tinned tomato and fill the tin halfway with water and add this water to the pan. Now stir in the crème fraiche and grated parmesan. Stir well to combine. Bring the sauce to a bubble, reduce the heat to medium-low, and simmer for about 5 minutes, stirring occasionally.

Drain the pasta and add it right back to the large pot. Pour in the sauce and toss to combine. Season with salt to taste. Plate the pasta with freshly cracked black pepper and more parmesan over top and a scattering of thyme leaves