Making Creamy Calabrian Chili Pappardelle with Sausage & Fennel is a straightforward process. Follow these steps to achieve a delightful meal:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside.

2. Brown the Sausage: In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage, breaking it into pieces with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.

3. Sauté the Fennel: Add the sliced fennel to the skillet with the sausage. Cook for about 3–4 minutes, or until the fennel begins to soften. Then, add the minced garlic and sauté for another minute until fragrant.

4. Incorporate the Chili Paste: Stir in the Calabrian chili paste, mixing well to coat the sausage and fennel. Adjust the amount based on your heat preference.

5. Add Cream and Cheese: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to thicken slightly for about 2-3 minutes. Stir in the grated Parmesan cheese until melted and combined.

6. Combine with Pasta: Add the cooked pappardelle to the skillet, tossing to coat the pasta thoroughly with the sauce. Taste and season with salt and pepper as needed.

7. Garnish and Serve: Remove from heat and transfer the creamy pasta to serving bowls. Garnish with chopped fresh parsley for a pop of color.