Calabrian Chili Pappardelle (Spicy Italian Pasta)
Wide pappardelle noodles in a spicy, creamy Calabrian chili and Italian sausage sauce with fennel and Parmesan. An Italian restaurant favorite made at home.
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Cooking tools:
- Dutch oven
- Skillet
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Tongs
- Ladle
- Plate
- Serving platter
Ingredients
- Olive oil, as needed.
- 1 lb raw mild Italian pork sausage.
- 4 tbsp unsalted butter.
- 1 small onion, diced.
- 2 small fennel bulbs, diced.
- 1 lb egg pappardelle.
- 6 garlic cloves, finely chopped.
- 1/4 cup tomato paste.
- 2 tbsp Calabrian chili peppers.
- 1/2 cup white wine.
- 1 (24 oz) jar tomato purée.
- 1 cup heavy cream.
- 1 tbsp chopped fresh oregano.
- 1/2 cup freshly grated parmesan cheese, plus more for topping.
- Freshly cracked black pepper, as needed.
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