1-Getting started with Creamy Calabrian Chili Pappardelle: First, bring a large pot of heavily salted water to a boil, as this sets the stage for cooking the pappardelle just right. Once boiling, you’ll add the pasta and cook it until al dente, which usually takes about 7-9 minutes, depending on the brand.

2-Cooking the sausage: Next, in a 3-quart sauté pan over medium-high heat, coat the bottom with olive oil and add the 1 lb of raw mild Italian pork sausage broken into pieces. Lightly season with salt and cook until browned, about 5 minutes, then remove and set aside. This step enhances the flavor, as browning the sausage separately locks in its juices.

3-Cooking the vegetables: Lower the heat to medium and add 4 tablespoons of unsalted butter, 1 small diced onion, and 2 small diced fennel bulbs. Cook them for about 8 minutes until caramelized and tender, seasoning with salt to bring out their sweetness. For a helpful tip, visit our guide on similar creamy pasta recipes to see how to perfect your sauce base.

4-Adding garlic and pastes: Now, add the 6 finely chopped garlic cloves and cook for 30 seconds, then stir in ¼ cup tomato paste and 2 tablespoons Calabrian chili paste, cooking for another minute to deepen the flavors. Pour in ½ cup white wine and simmer for 2 minutes to let the alcohol evaporate and intensify the taste.

5-Combining sauce ingredients: Add the 24 oz jar of tomato purée, 1 cup heavy cream, 1 tablespoon chopped fresh oregano, and the browned sausage. Stir in 1 cup of reserved starchy pasta water, bring to a bubble, reduce heat, and simmer for 5 minutes. Drain the pasta, return it to the pot, add the sauce, and toss together while gradually stirring in ½ cup freshly grated parmesan cheese until it melts and clings to the pasta.

6-Final adjustments and serving: Adjust the sauce consistency with additional pasta water if needed, and season with salt. Serve topped with cracked black pepper and extra parmesan. This process, taking 30-40 minutes, results in a dish that’s ideal for weeknights, and reserving that starchy water is a great trick for creamy textures. For more pasta ideas, check out our mushroom lasagna for layering techniques.