Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve one cup of pasta water, then drain and set aside.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the Italian sausage and cook for 6-8 minutes, breaking it into small pieces until browned and crispy. Remove sausage, leaving rendered fat in the pan.

Add sliced fennel to the skillet, sauté for about 5 minutes until tender. Stir in minced garlic and cook for an additional minute until fragrant.

Stir in the Calabrian chili paste, cooking for about one minute to release flavors.

Lower the heat, pour in the heavy cream, and mix in the grated Parmesan until melted. Adjust sauce consistency with reserved pasta water as needed.

Return cooked sausage to the skillet and add drained pappardelle. Toss to coat pasta evenly with the sauce.

Taste and season with salt and pepper as needed. Adjust for optimal flavor.

Serve immediately, garnishing with fresh basil or parsley.