Bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook for 8–10 minutes until al dente, stirring occasionally. Reserve about ½ cup of pasta water, then drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook for 5–7 minutes, breaking it apart until browned and cooked through. Remove and set aside.

In the same skillet, sauté the chopped fennel for about 5 minutes until caramelized. Add minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.

Reduce the heat to low and stir in the Calabrian chili paste and heavy cream. Allow the sauce to simmer gently for 2–3 minutes until combined and smooth.

Return the sausage to the skillet and mix thoroughly with the sauce. Gradually stir in grated Parmesan cheese until melted.

Gently add the drained pappardelle to the skillet, tossing to coat thoroughly. Add reserved pasta water gradually if needed for consistency.

Taste the dish and season with salt and pepper. Serve hot, garnished with fresh parsley and additional Parmesan.