In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

In a large skillet over medium heat, add the sausage. Break it apart with a spatula and cook for about 5 minutes.

Add the chopped fennel, and continue to sauté until the fennel is tender and fragrant, about another 5 minutes.

Reduce the heat to low. Pour in the heavy cream and Calabrian chili paste. Stir until combined, letting it simmer for about 2-3 minutes until the sauce thickens slightly.

Add the cooked pappardelle to the skillet, tossing to coat in the creamy sauce. If it’s too thick, add a splash of the reserved pasta water until your desired creaminess is achieved.

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Allow it to simmer for a minute more, and then remove from heat.

Serve your delicious dish in bowls, garnished with fresh basil or parsley. Enjoy!