1-Boil salted water and prepare sausage in a pan: Getting started with Calabrian Chili Pappardelle involves a few key steps that build layers of flavor. Begin by boiling a large pot of heavily salted water, which helps the pasta cook to perfection. This method ensures your dish comes together seamlessly for a satisfying meal.

2-Sauté onion and fennel until tender: In a large sauté pan over medium-high heat, coat the bottom with olive oil and cook 1 lb of raw mild Italian pork sausage. Break it up as it browns for about 5 minutes, seasoning lightly with salt, then set it aside. Reduce the heat to medium, melt 4 tablespoons of unsalted butter, and sauté 1 small diced onion and 2 small diced fennel bulbs for about 8 minutes until they are caramelized and tender, adding a bit more salt for flavor.

3-Cook pasta and add garlic to the mix: While that’s happening, cook 1 lb of pappardelle pasta in the boiling water until it’s al dente, which takes just a few minutes. Add 6 finely chopped garlic cloves to the onion and fennel mixture, cooking for 30 seconds to release their aroma. Stir in 1/4 cup of tomato paste and 2 tablespoons of Calabrian chili paste, letting them cook for one minute to deepen the flavors.

4-Simmer sauce with wine and other ingredients: Pour in 1/2 cup of white wine and let it simmer for 2 minutes, allowing the alcohol to mellow. Add the 24 oz jar of tomato purée, 1 cup of heavy cream, 1 tablespoon of chopped fresh oregano, the browned sausage, and 1 cup of the starchy pasta water to the sauce. Let everything simmer for about 5 minutes to blend the tastes.

5-Toss pasta with sauce and serve: Drain the pasta and return it to the pot, then pour in the sauce and toss to combine. Gradually stir in 1/2 cup of freshly grated Parmesan cheese until the sauce clings nicely to the pasta, using more pasta water if needed to adjust the thickness. Season with salt, garnish with freshly cracked black pepper and extra Parmesan, and serve right away for the best results.