Bring a large pot of salted water to a rolling boil. Add pappardelle and cook until al dente, about 8-10 minutes. Drain and reserve 1 cup pasta water.

In a skillet, heat olive oil over medium heat. Add Italian sausage, breaking it up as it cooks for 6-8 minutes until browned. Remove and keep warm.

In the same skillet, add sliced fennel and cook for 5 minutes until tender. Add minced garlic and cook for 1 minute until fragrant.

Stir in Calabrian chili paste and cook for 1 minute. This forms the base for the sauce.

Reduce heat to low. Add heavy cream and mix well with chili and fennel. Gradually stir in grated Parmesan cheese, adding reserved pasta water as needed for consistency.

Return cooked sausage to the sauce. Add drained pappardelle and toss gently to coat pasta well.

Season with salt and pepper to taste. Adjust seasoning as necessary.

Serve the pappardelle garnished with fresh basil or parsley. Enjoy while hot!