1. Cook the Pappardelle Pasta

Start by bringing a large pot of salted water to a boil. Once boiling, add the pappardelle pasta and cook according to the package instructions, usually about 8-10 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking together.

Once cooked, reserve about 1 cup of pasta cooking water, then drain the pasta. Set it aside while you prepare the sauce. The reserved pasta water will help adjust the sauce’s consistency later on.

2. Prepare the Sausage and Fennel

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sausage to the pan, breaking it up into small pieces with a spoon or spatula. Cook the sausage until it is browned and cooked through, about 7-8 minutes. The sausage should be crispy on the outside and tender on the inside.

Once the sausage is cooked, remove it from the skillet and set it aside. In the same skillet, add the sliced fennel and a pinch of salt. Cook the fennel for about 5 minutes, stirring occasionally, until it softens and becomes slightly caramelized. The fennel will develop a sweet, mellow flavor as it cooks.

Add the minced garlic to the fennel and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.

3. Make the Creamy Sauce

Once the fennel and garlic are softened, it’s time to add the Calabrian chili paste (or crushed chilies). Stir the chili paste into the fennel and garlic mixture, cooking for about 1 minute to allow the chili flavors to infuse the oil. The chili paste will bring a bold, spicy kick to the dish, so be sure to adjust the amount to your preferred spice level.

Next, pour in the heavy cream and chicken broth. Stir to combine and bring the mixture to a gentle simmer. Allow the sauce to cook for 5-7 minutes, or until it thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and freshly ground black pepper to taste.

4. Combine the Pasta and Sauce

Add the cooked pappardelle pasta to the skillet with the creamy Calabrian chili sauce. Toss the pasta gently to coat it in the sauce, making sure each strand is covered. If the sauce looks too thick, add a bit more pasta water until it reaches a silky consistency.

Once the pasta is well coated, return the cooked sausage to the skillet and stir it in. The sausage will warm up in the sauce, infusing the dish with its savory, meaty flavor.

5. Serve the Pasta

Once everything is combined and heated through, serve the pasta immediately. Divide it among plates and sprinkle with freshly grated Parmesan cheese for an added layer of richness. Garnish with fresh parsley or fennel fronds for a pop of color and freshness.

This dish is rich, creamy, and indulgent, with just the right amount of heat from the Calabrian chili and a satisfying depth of flavor from the sausage and fennel.