Creamy Fuoco Chilli Pappardelle with Sausage & Fennel
- Sales Team
- Jan 24
- 2 min read
Creamy Fuoco Chilli Pappardelle with Sausage & Fennel is a delightful dish that combines the rich, spicy combination flavours of both Italian & Asian chilli oil with the hearty taste of sausage and fennel. Pappardelle, a wide ribbon-like pasta, is perfect for holding onto the creamy sauce, ensuring each bite is packed with flavour. Fuoco Chilli Oil started out as a simple branding project, with an aim to design a product that looked vintage Italian but with a modern twist. This pasta dish is a fusion of traditional Italian ingredients and modern cooking techniques, offering a unique taste experience.
Ingredients for Creamy Calabrian Chilli Pappardelle with Sausage & Fennel
1/2 packet pappardelle pasta
2 tablespoons olive oil
500g Italian sausage, casings removed
1 bulb fennel, thinly sliced
3 cloves garlic, minced
1 teaspoon Fuoco chilli oil
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh dill leaves for garnish
Instructions for Making Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Add sliced fennel to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and Fuoco Chilli oil, cooking for another 1-2 minutes until fragrant.
Pour in heavy cream and chicken broth, stirring to combine. Let the mixture simmer for about 5 minutes until it slightly thickens.
Season with salt and pepper to taste. Add the cooked pappardelle to the skillet, tossing to coat the pasta evenly with the sauce.
Remove the skillet from heat and stir in Parmesan cheese until melted and creamy.
Garnish with fresh dill leaves and serve immediately.
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