Creating this wonderful Creamy Calabrian Chili Pappardelle with Sausage & Fennel is simple if you follow these steps:

1. Cook Pasta: In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Drain and set aside.
2. Sauté Sausage: In a large skillet over medium heat, add olive oil. Crumble the sausage into the skillet and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and sliced fennel. Sauté for about 5 minutes, until they soften. Add the minced garlic and cook for another minute.
4. Add Spices: Stir in the Calabrian chili paste and cook for an additional minute, allowing the flavors to meld together.
5. Combine Ingredients: Return the cooked sausage to the skillet and pour in the heavy cream. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3–5 minutes.
6. Finish the Sauce: Stir in the grated Parmesan cheese, mixing well. Season with salt and pepper to taste. If the sauce becomes too thick, add a splash of pasta water to reach your desired consistency.
7. Combine Pasta and Sauce: Add the drained pappardelle to the skillet, tossing gently to combine everything. Heat through for another 2 minutes to coat the pasta in the sauce.