Ingredients
400 grams pappardelle pasta
2 tablespoons olive oil
300 grams mild Italian pork sausage, casings removed
1 tablespoon unsalted butter
1 large onion, diced
1 bulb fennel, trimmed and diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Calabrian chili paste
1/2 cup white wine
1 cup tomato purée
1 cup heavy cream
1 tablespoon fresh oregano, chopped
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Instructions
1. Bring a large pot of heavily salted water to a boil.
2. In a sauté pan over medium-high heat, add enough olive oil to coat the bottom. Add the sausage, breaking it into small pieces. Season with salt and brown the sausage until cooked through. Remove and set aside.
3. Reduce the heat to medium and add butter to the same pan. Cook the diced onion and fennel until caramelized and tender, about 5-7 minutes.
4. Add minced garlic, then stir in tomato paste and Calabrian chili paste. Cook for 1-2 minutes until fragrant.
5. Pour in the white wine, allowing it to simmer until reduced by half.
6. Add the tomato purée, heavy cream, fresh oregano, and browned sausage to the pan. Combine well and simmer gently. Add reserved pasta water to adjust the sauce’s consistency as needed.
7. Meanwhile, cook the pappardelle until al dente. Drain the pasta and add it to the sauce, stirring to coat evenly with sauce.
8. Stir in Parmesan cheese and adjust seasoning with salt and black pepper if needed. Serve hot.
Notes
🔥 Use the reserved pasta water to adjust the sauce’s consistency for a perfect creamy finish.
🧅 Caramelizing the onions and fennel will enhance their natural sweetness and depth of flavor.
🍝 This dish can be adapted for dietary preferences with gluten-free pasta or dairy-free substitutes.
- Prep Time: 10 minutes
- Simmering Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Rich and Spicy
Nutrition
- Serving Size: 1 serving