Spicy Sausage Pappardelle
4 servings Spicy Sausage Pappardelle is a hearty pasta dish that combines the rich flavors of spicy Italian sausage with the aromatic notes of fennel and Calabrian chilis, all enveloped in a creamy tomato sauce. x saved Laura Rising Star September 24, 2024 25 min.35 min.2/5 25 min. 35 min. 2/5 Ingredients: 2 TBSP of butter½ cup of onion - peeled and chopped1 fennel - chopped1 TSP of fennel seeds2 cloves of garlic - minced½ LB of Italian pork sausage - ground8 OZ of fresh pappardelle (pasta)2 TBSP of tomato pasteOptionally: 2 TBSP of Calabrian Chili Paste (substitute with other mild chili paste, if desired)2 TSP of dried Italian oreganoOptionally: 1 cup of dry white wine (Substitute with chicken broth, if necessary)14.5 OZ of crushed tomatoes - canned½ cup of heavy whipping cream½ cup of parmesan cheese - shredded 2 TBSP of butter ½ cup of onion - peeled and chopped 1 fennel - chopped 1 TSP of fennel seeds 2 cloves of garlic - minced ½ LB of Italian pork sausage - ground 8 OZ of fresh pappardelle (pasta) 2 TBSP of tomato paste Optionally: 2 TBSP of Calabrian Chili Paste (substitute with other mild chili paste, if desired) 2 TSP of dried Italian oregano Optionally: 1 cup of dry white wine (Substitute with chicken broth, if necessary) 14.5 OZ of crushed tomatoes - canned ½ cup of heavy whipping cream ½ cup of parmesan cheese - shredded Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Grill or Fry Pan or Sauté Pan1x Wooden Spoon or High-Temperature Silicone Spatula1x Large Pot (8 QT or more)1x Colander1x Tongs (preferably with silicone tips) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Grill or Fry Pan or Sauté Pan 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Large Pot (8 QT or more) 1x Colander 1x Tongs (preferably with silicone tips) Directions: How to: Put a pot of water on to boil while you begin to prepare. Salt it well. Heat butter in a large skillet (fry pan) over medium heat until melted. Add the onion, chopped fennel, and fennel seeds to the skillet and cook until slightly caramelized, about 5 minutes. Add the garlic and cook for 30 seconds. Add the sausage and cook until cooked through, about 6 minutes, breaking it up into small pieces as it cooks. Add the tomato paste, chili paste, and dried oregano. Stir and cook for 2-3 minutes. Pour in the white wine and deglaze the pan. Cook for 4-5 minutes, until the wine has mostly evaporated. Add the tomato sauce and cream. Stir and simmer for 5-6 minutes until sauce is slightly thickened. Put the fresh pasta in the boiling water and cook for just 1-2 minutes, until al dente. When it’s done, transfer it directly into the skillet with the sauce, along with 1/4 cup of pasta water. Then add the parmesan cheese. Stir well and cook for 2-3 minutes, until thickened. Serve with additional grated parmesan. Put a pot of water on to boil while you begin to prepare. Salt it well. Put a pot of water on to boil while you begin to prepare. Salt it well. Heat butter in a large skillet (fry pan) over medium heat until melted. Add the onion, chopped fennel, and fennel seeds to the skillet and cook until slightly caramelized, about 5 minutes. Add the garlic and cook for 30 seconds. Heat butter in a large skillet (fry pan) over medium heat until melted. Add the onion, chopped fennel, and fennel seeds to the skillet and cook until slightly caramelized, about 5 minutes. Add the garlic and cook for 30 seconds. Add the sausage and cook until cooked through, about 6 minutes, breaking it up into small pieces as it cooks. Add the sausage and cook until cooked through, about 6 minutes, breaking it up into small pieces as it cooks. Add the tomato paste, chili paste, and dried oregano. Stir and cook for 2-3 minutes. Add the tomato paste, chili paste, and dried oregano. Stir and cook for 2-3 minutes. Pour in the white wine and deglaze the pan. Cook for 4-5 minutes, until the wine has mostly evaporated. Pour in the white wine and deglaze the pan. Cook for 4-5 minutes, until the wine has mostly evaporated. Add the tomato sauce and cream. Stir and simmer for 5-6 minutes until sauce is slightly thickened. Add the tomato sauce and cream. Stir and simmer for 5-6 minutes until sauce is slightly thickened. Put the fresh pasta in the boiling water and cook for just 1-2 minutes, until al dente. When it’s done, transfer it directly into the skillet with the sauce, along with 1/4 cup of pasta water. Put the fresh pasta in the boiling water and cook for just 1-2 minutes, until al dente. When it’s done, transfer it directly into the skillet with the sauce, along with 1/4 cup of pasta water. Then add the parmesan cheese. Stir well and cook for 2-3 minutes, until thickened. Then add the parmesan cheese. Stir well and cook for 2-3 minutes, until thickened. Serve with additional grated parmesan. Serve with additional grated parmesan. If you prefer a milder dish, you can reduce the amount of Calabrian chili paste or substitute it with a milder chili paste. Conversely, if you love spice, feel free to add more! For added flavor, consider garnishing your dish with fresh herbs such as basil or parsley before serving. They can brighten the dish and add a fresh element. Fresh pasta cooks much quicker than dried pasta, so keep an eye on it to avoid overcooking. It should be cooked al dente for the best texture. If you prefer a milder dish, you can reduce the amount of Calabrian chili paste or substitute it with a milder chili paste. Conversely, if you love spice, feel free to add more! For added flavor, consider garnishing your dish with fresh herbs such as basil or parsley before serving. They can brighten the dish and add a fresh element. Fresh pasta cooks much quicker than dried pasta, so keep an eye on it to avoid overcooking. It should be cooked al dente for the best texture. About the Author: LauraRising Star # 12 28 Followers Published Recipes: 6Av. Recipe Evaluation: Location: California, USAMember since: 2024-09-09 Published Recipes: 6 Av. Recipe Evaluation: Location: California, USA Member since: 2024-09-09 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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