Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pappardelle according to package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Sauté the Sausage & Fennel

1. Heat olive oil in a large skillet over medium heat.
2. Add crumbled fennel sausage and cook until browned, about 5 minutes.
3. Stir in sliced fennel and cook for another 3-4 minutes until softened.
4. Add garlic and Calabrian chili paste, stirring for 30 seconds until fragrant.

Step 3: Make the Creamy Sauce

1. Reduce heat to low and pour in heavy cream and chicken broth.
2. Stir well and let simmer for 2 minutes, allowing flavors to meld.
3. Add grated Parmesan, butter, black pepper, and red pepper flakes, stirring until smooth.

Step 4: Combine & Serve

1. Toss the cooked pappardelle into the sauce, adding reserved pasta water as needed for a silky consistency.
2. Stir until the pasta is fully coated and glossy.
3. Garnish with fresh parsley, extra Parmesan, and fennel fronds.