1. Begin by bringing a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until it reaches the perfect al dente texture. Drain the pasta, reserving about ½ cup of the cooking water for later use.

2. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spatula, until it’s nicely browned. Then, add the sliced fennel and sauté for 5-6 minutes, or until the fennel is softened and fragrant.

3. Stir in the minced garlic and cook for about 1 minute, until the aroma is released. Next, add the Calabrian chili paste and stir to combine, coating the sausage and fennel mixture with the bold, spicy flavor.

4. Pour in the heavy cream and bring the mixture to a gentle simmer. Let the sauce cook for 2-3 minutes, stirring occasionally, until it starts to thicken slightly.

5. Add the cooked pappardelle to the skillet, along with the reserved pasta cooking water. Toss everything together to evenly coat the pasta in the creamy, chili-infused sauce. Finally, stir in the grated Parmesan cheese until it’s melted and the sauce is silky smooth.

6. Season the Creamy Calabrian Chili Pappardelle with salt and pepper to taste. Serve the dish hot, garnished with fresh basil leaves for a pop of color and an extra herbal note.