1. Bring a large pot of salted water to a boil. Cook the pappardelle until just al dente. Reserve 1/2 cup pasta water and drain the rest.

2. In a large sauté pan, heat olive oil over medium-high. Add sausage and cook until browned, about 5–7 minutes. Transfer to a plate.

3. In the same pan, add fennel and sauté for about 5 minutes until soft. Add garlic and cook for another minute until fragrant.

4. Stir in Calabrian chili paste and cook for 30 seconds. Deglaze with white wine if using, letting it reduce by half.

5. Lower heat and pour in the heavy cream. Add the cooked sausage back to the pan and simmer for 3–4 minutes.

6. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.

7. Stir in Parmesan cheese until melted. Season with salt and pepper.

8. Serve hot with extra Parmesan, fennel fronds, or herbs if desired.