Follow these simple steps to create your Creamy Calabrian Chili Pappardelle with Sausage & Fennel:

1. Cook the Pasta: In a large pot of salted boiling water, cook pappardelle according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
2. Brown the Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes.
3. Add Fennel and Garlic: Stir in the sliced fennel and minced garlic, cooking until the fennel is tender—about 3-5 minutes.
4. Incorporate Chili Paste: Add the Calabrian chili paste to the skillet, mixing well to combine all ingredients. Adjust the amount depending on your spice preference.
5. Make the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until well combined. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
6. Combine Pasta and Sauce: Toss the drained pappardelle in the creamy sauce, ensuring the pasta is well coated. Season with salt and black pepper to taste.
7. Garnish and Serve: Once combined, remove from heat and garnish with freshly chopped parsley. Serve immediately while it’s hot.

These straightforward steps will lead you to an incredible plate of pasta that feels both luxurious and comforting.