1-First, bring a large pot of heavily salted water to a boil. Brown the sausage in olive oil over medium-high heat for about 5 minutes, then remove it from the pan.

2-Next, reduce heat to medium and melt the butter, cooking the diced onion and fennel for about 8 minutes until caramelized and tender, seasoning with salt.

3-Then, add the garlic and cook briefly before stirring in the tomato paste and chili paste, cooking for about 1 minute. Pour in the white wine and simmer for 2 minutes.

4-After that, add the tomato purée, heavy cream, oregano, browned sausage, and 1 cup of reserved starchy pasta water to the sauce. Simmer gently on medium-lowżu heat for about 5 minutes, stirring occasionally.

5-Cook the pappardelle pasta in the boiling water until al dente, drain, then combine with the sauce in a large pot. Gradually mix in the parmesan cheese until the sauce clings to the pasta.

6-Finally, adjust consistency with reserved pasta water if needed, season to taste with salt, and serve topped with freshly cracked black pepper and additional parmesan. This dish pairs well with a hearty green salad and fresh bread for dipping, making it a versatile option for various occasions.