Creating creamy Calabrian chili pappardelle with sausage & fennel is an easy process. Follow these simple steps:

1. Cook the Pappardelle: In a large pot, bring salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Reserve 1 cup of pasta water and drain the rest.

1. Brown the Sausage: In a large skillet over medium heat, add the Italian sausage. Cook for about 5-7 minutes, breaking it up with a wooden spoon until browned and thoroughly cooked.

1. Sauté the Fennel: Add the sliced fennel to the skillet with the sausage. Cook for an additional 3-4 minutes, until the fennel is soft.

1. Add Garlic and Chili Paste: Stir in the minced garlic and Calabrian chili paste. Cook for an additional minute, allowing the garlic to become fragrant.

1. Pour in Heavy Cream: Reduce the heat to low, and add the heavy cream to the skillet. Stir to combine, and let it simmer until the sauce slightly thickens, about 2-3 minutes.

1. Incorporate Parmesan: Stir in the grated Parmesan cheese, mixing it into the sauce until melted and creamy.

1. Mix in Pasta: Add the cooked pappardelle to the skillet, gently tossing it in the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

1. Season: Taste the dish and season with salt and pepper as needed.

1. Garnish: Remove the skillet from the heat. Garnish with freshly chopped parsley for a pop of color and additional flavor.

1. Serve Immediately: Plate the creamy pappardelle and enjoy it while it’s hot!