Ingredients
400 grams pappardelle pasta
250 grams mild Italian pork sausage, casings removed
1 tablespoon olive oil
2 tablespoons butter
1 large onion, diced
1 fennel bulb, diced
3 cloves garlic, chopped
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 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, heat olive oil over medium-high heat. Add the sausage, breaking it into small pieces, and cook until browned. Season with salt and set aside.
3. Reduce heat to medium, add butter to the same pan, and sauté the diced onion and fennel until caramelized and tender.
4. Add the garlic and cook briefly, then stir in tomato paste and Calabrian chili paste, cooking until fragrant.
5. Pour in the white wine, simmering until reduced by half.
6. Stir in the tomato purée and cream, return the cooked sausage to the pan, and let the sauce simmer gently.
7. Cook the pappardelle pasta in the boiling water until al dente. Reserve 1 cup of pasta water and drain the pasta.
8. Combine the cooked pasta with the sauce, stirring in Parmesan cheese. Use reserved pasta water to adjust sauce consistency. Season with additional salt and pepper if needed.
9. Serve immediately, garnished with fresh oregano and extra Parmesan cheese.
Notes
💧 Use reserved pasta water to adjust the sauce’s consistency for a perfect creamy finish.
🧅 Caramelize onions and fennel to bring out their natural sweetness, enhancing the dish’s overall flavor.
🥣 For dietary adaptations, consider using coconut cream and nutritional flakes for a dairy-free version.
- Prep Time: 10 minutes
- Caramelization Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Spicy
Nutrition
- Serving Size: 1 serving