What the heck is this?
Think rich, creamy, spicy, and downright addictive. This Creamy Calabrian Chili Pappardelle with Sausage is the pasta you make when you’re tired of boring dinners and want something that hits every craving — a little heat, a lot of flavor, and just the right amount of indulgence. The wide ribbons of pappardelle soak up the silky chili-kissed sauce like a dream, while the crumbled Italian sausage brings the savory punch. It’s fiery, creamy, and comforting in all the best ways. If pasta could be flirty, this one’s giving smolder.
Why You’ll Love This Recipe
Ready in under 40 minutes — a weeknight win
Bold flavor with minimal ingredients
Comfort food meets upscale Italian bistro
Customizable spice level depending on your chili tolerance
Looks super impressive, but you won’t break a sweat making it
Leftovers? Even better the next day
The Good Stuff You’ll Need
8 oz pappardelle pasta (fresh or dried)
1 tbsp olive oil
1 lb Italian sausage (hot or mild, casings removed)
4 cloves garlic, minced
1 tbsp Calabrian chili paste (or more if you’re wild)
1/2 tsp crushed red pepper flakes (optional for extra heat)
1/2 cup dry white wine or chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley, for garnish
Let’s Do This
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to package instructions. Reserve about 1/2 cup of pasta water before draining.
Step 2: Brown the Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage and break it apart with a wooden spoon. Cook for about 6–8 minutes until it’s fully browned and starting to get crispy bits. Don’t rush this part — that browning equals flavor.
Step 3: Build the Sauce
Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in Calabrian chili paste and crushed red pepper flakes if using. Let it bloom for 30 seconds to wake up all that spicy goodness. Pour in the white wine or chicken broth and scrape up the brown bits from the pan. Simmer for 2–3 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Let it simmer gently for 2–3 minutes until slightly thickened.
Step 4: Bring It All Together
Add the cooked pappardelle and toss to coat in the sauce. Sprinkle in the Parmesan cheese and a splash of pasta water. Toss again until everything is glossy and the sauce clings to every ribbon of pasta. Season with salt and pepper to taste.
Step 5: Serve and Swoon
Plate it up and finish with a sprinkle of fresh herbs and extra Parmesan if you’re feeling generous. Get ready for people to think you went to culinary school.
Serving Suggestions
Pair it with a simple arugula salad tossed with lemon and olive oil
A crisp glass of Pinot Grigio or Sauvignon Blanc takes it over the top
Garlic bread? Always a yes
Switch It Up
No sausage? Use ground chicken, turkey, or a vegetarian sausage alternative
Add chopped sun-dried tomatoes for a sweet-savory boost
Want it lighter? Use half-and-half instead of cream
Add sautéed spinach or kale for extra greens
Make-Ahead Tips
You can brown the sausage and make the base of the sauce ahead of time. Just reheat gently and add the cream and pasta when ready to serve. Leftovers reheat well in a skillet with a splash of broth or cream to loosen the sauce.
Questions People Actually Ask
Q: Is Calabrian chili paste super spicy?
A: It has a slow-building heat and lots of flavor. Not face-melting, but it’s got kick. Add more or less depending on your spice comfort.
Q: Can I use a different pasta?
A: Totally. Fettuccine or tagliatelle work great. Even penne or rigatoni if that’s what you have.
Q: Where do I find Calabrian chili paste?
A: Check the Italian section of your grocery store or order it online. Brands like Tutto Calabria or Trader Joe’s chili onion crunch are great options.
Creamy Calabrian Chili Pappardelle with Sausage: Your Spicy Pasta Night Hero
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Think rich, creamy, spicy, and downright addictive. This Creamy Calabrian Chili Pappardelle with Sausage is the pasta you make when you’re tired of boring dinners and want something that hits every craving — a little heat, a lot of flavor, and just the right amount of indulgence. The wide ribbons of pappardelle soak up the silky chili-kissed sauce like a dream, while the crumbled Italian sausage brings the savory punch. It’s fiery, creamy, and comforting in all the best ways. If pasta could be flirty, this one’s giving smolder.
Ingredients
8 oz pappardelle pasta (fresh or dried)
1 tbsp olive oil
1 lb Italian sausage (hot or mild, casings removed)
4 cloves garlic, minced
1 tbsp Calabrian chili paste (or more if you’re wild)
1/2 tsp crushed red pepper flakes (optional for extra heat)
1/2 cup dry white wine or chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley, for garnish
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to package instructions. Reserve about 1/2 cup of pasta water before draining.
Step 2: Brown the Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage and break it apart with a wooden spoon. Cook for about 6–8 minutes until it’s fully browned and starting to get crispy bits. Don’t rush this part — that browning equals flavor.
Step 3: Build the Sauce
Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in Calabrian chili paste and crushed red pepper flakes if using. Let it bloom for 30 seconds to wake up all that spicy goodness. Pour in the white wine or chicken broth and scrape up the brown bits from the pan. Simmer for 2–3 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Let it simmer gently for 2–3 minutes until slightly thickened.
Step 4: Bring It All Together
Add the cooked pappardelle and toss to coat in the sauce. Sprinkle in the Parmesan cheese and a splash of pasta water. Toss again until everything is glossy and the sauce clings to every ribbon of pasta. Season with salt and pepper to taste.
Step 5: Serve and Swoon
Plate it up and finish with a sprinkle of fresh herbs and extra Parmesan if you’re feeling generous. Get ready for people to think you went to culinary school.
Notes
Pair it with a simple arugula salad tossed with lemon and olive oil
A crisp glass of Pinot Grigio or Sauvignon Blanc takes it over the top
Garlic bread? Always a yes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal per serving
- Carbohydrates: ~55g per serving
- Protein: ~24g per serving