Creating Creamy Calabrian Chili Pappardelle with Sausage & Fennel is easy when you follow these steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2. Sauté the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

3. Cook the Fennel: In the same skillet, add the sliced fennel and sauté for about 5 minutes or until tender. Add minced garlic and cook for an additional minute until fragrant.

4. Add Chili Paste: Stir in the Calabrian chili paste and let cook for a minute, allowing the flavors to meld together.

5. Make the Sauce: Reduce the heat to low and pour in the heavy cream. Stir to combine, then add grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

6. Combine Everything: Return the cooked sausage to the skillet, add the drained pappardelle, and toss everything together carefully so the pasta is well-coated with the sauce.

7. Season: Taste and adjust seasoning with salt and pepper as necessary.

8. Plate: Serve immediately, garnished with fresh basil or parsley for a pop of color and added flavor.

These straightforward steps will guide you in crafting an incredible dish that will leave everyone wanting more!