Holiday Pappardelle with Italian Sausage and Calabrian Peppers

Photo Credits: Darsh Khithani

✨ A festive feast to remember! 🍝🎄 Indulge in this hearty Holiday Pappardelle with Italian Sausage & Calabrian Peppers, perfectly paired with roasted butternut squash. A deliciously cozy way to celebrate the season! ❄️✨

Transform your holiday table with this decadent yet comforting Italian-inspired pasta dish. Perfect for Christmas or any festive gathering, this pappardelle recipe combines the bold flavours of Italian sausage, caramelized onions, and Calabrian peppers, balanced with the brightness of lemon zest and fresh herbs. Pair it with a side of roasted butternut squash for a delightful holiday meal.

Ingredients (Serves 4)

For the Pasta:

• 8 oz (225 g) Garofalo Pappardelle or similar pasta

• 1 lb (450 g) Italian sausage meat (casings removed)

• ⅓ cup grated Parmesan cheese, plus extra for serving

• 2 medium onions, thinly sliced

• 2 cloves garlic, minced

• 2-3 Calabrian peppers, finely chopped

• 4 cups fresh spinach

• 1 tbsp lemon zest

• 2 tbsp fresh lemon juice

• 2 tbsp butter or ghee

• 1 tbsp olive oil

• 1 tsp fresh rosemary, finely chopped

• 1 tsp fresh sage, finely chopped

• Fresh basil leaves, for garnish

• Fresh parsley, for garnish

• Sea salt (Redmond’s Real Salt recommended)

• Black pepper, to taste

For the Butternut Squash Side:

• 1 medium butternut squash, peeled, seeded, and cubed

• 2 tbsp grapeseed oil (or another neutral oil)

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp mixed fresh herbs (thyme, rosemary, or sage)

• 1 tbsp olive oil (for drizzling)

• 1 tbsp honey

Instructions

For the Pasta:

1. Prep Ingredients: Chop the garlic, slice the onions, and finely chop the Calabrian peppers. Grate the Parmesan cheese and zest the lemon.

2. Caramelize the Onions: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until golden and caramelized, about 15-20 minutes. Remove from the skillet and set aside.

3. Cook the Sausage: In the same skillet, add the sausage meat and cook until browned and fully cooked. Break it into small pieces with a spatula. Remove from heat and set aside.

4. Sauté Aromatics: In the same skillet, melt the butter or ghee over medium heat. Add the minced garlic and chopped Calabrian peppers. Sauté until fragrant, about 1 minute. Return the caramelized onions to the skillet and stir to combine.

5. Cook the Pasta: Bring a large pot of water to a boil and season generously with sea salt. Cook the pappardelle according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

6. Combine Ingredients: Add the fresh spinach to the skillet with the aromatics. Cook until wilted, about 2 minutes. Add the cooked sausage, lemon zest, lemon juice, rosemary, sage, and Parmesan cheese. Stir to combine. If the mixture seems dry, add a splash of reserved pasta water.

7. Toss Pasta: Add the drained pasta to the skillet. Toss gently until the pasta is well coated with the sauce. Adjust seasoning with salt and pepper as needed.

8. Serve: Garnish with fresh parsley and basil. Serve hot with additional Parmesan on the side.

For the Butternut Squash Side:

1. Prep and Season: Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet. Drizzle with grapeseed oil, honey, and then sprinkle with sea salt, black pepper, and fresh herbs. Toss to coat evenly.

2. Roast: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized around the edges.

3. Finish: Drizzle with olive oil before serving.

A Holiday Feast: This flavorful pappardelle pairs beautifully with the roasted butternut squash side. The vibrant colors and complementary flavors create a festive and satisfying meal that’s sure to impress your guests. Buon appetito!

Here are suggestions for vegetarian, vegan, and low-carb variations:

Variations

• Vegetarian Protein Options:

  • Substitute Italian sausage with organic tofu crumbles. Season with smoked paprika, fennel seeds, and chili flakes for a similar flavor profile.

  • Use sautéed mushrooms like oyster or shiitake for a meaty texture and umami flavor.

• Vegan Adaptations:

  • Replace Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.

  • Use olive oil instead of butter or ghee.

• Low-Carb Alternative:

  • Replace pappardelle with spiralized vegetables such as zucchini, butternut squash, or carrot. Cook lightly to maintain their texture.