1-Start by bringing a large pot of heavily salted water to a boil for the pappardelle pasta, which will help it cook to a perfect al dente texture. While the water heats, grab a 3-quart stainless steel sauté pan and warm olive oil over medium-high heat to begin building the sauce. This step ensures the flavors meld together smoothly for a creamy, spicy result that highlights the Calabrian chili.

2-Next, add 1 lb of raw mild Italian pork sausage to the pan, breaking it into smaller pieces and seasoning with salt; cook until browned, about 5 minutes, then set it aside. Reduce the heat to medium, melt 4 tablespoons of unsalted butter, and stir in 1 small diced onion and 2 small diced fennel bulbs, cooking them for about 8 minutes until caramelized and tender while seasoning with more salt. These steps build a flavorful base that makes the dish irresistible for food enthusiasts.

3-Now, add 6 finely chopped garlic cloves and cook for just 30 seconds before mixing in ¼ cup of tomato paste and 2 tablespoons of Calabrian chili paste, letting them cook for about one minute to deepen the flavors. Pour in ½ cup of white wine and simmer for 2 minutes to reduce, then incorporate 1 jar of tomato purée, 1 cup of heavy cream, 1 tablespoon of chopped fresh oregano, and the browned sausage. Stir in one cup of reserved pasta water, bring to a bubble, and simmer on medium-low for 5 minutes, stirring occasionally for that perfect sauce consistency.

4-Meanwhile, cook the pappardelle in the boiling water until al dente, then drain and return it to the pot. Add the sauce and toss to combine, gradually stirring in ½ cup of freshly grated parmesan cheese until it clings nicely to the pasta; adjust thickness with more reserved pasta water or heat as needed. Finally, season with salt to taste and serve topped with freshly cracked black pepper and extra parmesan cheese. For more pasta inspiration, check out our guide on delicious mushroom lasagna variations to expand your repertoire.