1-First, bring a large pot of salted water to a boil and cook 1 pound of pappardelle pasta until al dente, about 8-10 minutes. Drain it and set aside, saving some pasta water for later.

2-In a large skillet, heat olive oil as needed over medium heat. Add 1 pound of mild Italian pork sausage and cook until browned, breaking it up with a spoon.

3-Next, add 1 small diced onion, 2 small diced fennel bulbs, and 6 finely chopped garlic cloves. Cook until the fennel and onions caramelize, which takes about 5-7 minutes.

4-Stir in 1/4 cup tomato paste and 2 tablespoons Calabrian chili paste, cooking for another minute to deepen the flavors.

5-Pour in 1/2 cup white wine and let it simmer until it reduces slightly. Then add 24 ounces of tomato purée, 1 cup heavy cream, and 1 tablespoon chopped fresh oregano.

6-Simmer the sauce for 10-15 minutes until it thickens. Stir in 1/2 cup freshly grated Parmesan cheese until creamy, then season with salt and freshly cracked black pepper to taste.

7-Toss the cooked pappardelle into the sauce, using reserved pasta water to adjust the consistency. Serve right away with extra cheese on top for a hearty finish.