1. Bring a large pot of salted water to a boil. Cook the pappardelle until just al dente. Reserve 1 cup of pasta water and drain.

2. In a large skillet over medium heat, heat olive oil and brown the Italian sausage, breaking it up into small crumbles. Once fully cooked, transfer to a plate and set aside.

3. In the same skillet, add more olive oil if needed and sauté sliced fennel until tender and lightly golden, about 5 minutes.

4. Add minced garlic and cook for another minute until fragrant.

5. Stir in the Calabrian chili paste, mixing thoroughly to coat the fennel and garlic.

6. Pour in heavy cream and stir to combine. Let it simmer gently for 2 to 3 minutes.

7. Return the cooked sausage to the skillet and stir. Add the drained pasta and toss everything together.

8. Add reserved pasta water gradually until the sauce coats the noodles evenly.

9. Turn off heat and stir in Parmesan cheese. Season with salt and pepper to taste.

10. Serve immediately with extra Parmesan and fennel fronds if desired.