Start by bringing a large pot of salted water to a rolling boil over high heat.

In a 3-quart sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the Italian sausage and cook for about 5 minutes until browned.

Reduce heat to medium and add 2 tablespoons of unsalted butter. Once melted, add one diced onion and one cup of sliced fennel. Sauté for about 8 minutes.

Stir in 3 minced garlic cloves and cook for another 30 seconds. Add 2 tablespoons of tomato paste and 1 tablespoon of Calabrian chili paste.

Pour in ½ cup of white wine and let it simmer for 2 minutes, scraping any brown bits.

Add 1 cup of tomato purée and ½ cup of heavy cream to the pan, stirring to incorporate, then return the sausage and add 1 tablespoon of fresh oregano.

When the water is boiling, drop in the pappardelle and cook until al dente, about 3-4 minutes.

Add the drained pappardelle directly into the sauce, tossing to coat. Add reserved pasta water if too thick.

Finally, stir in ½ cup of freshly grated Parmesan cheese and adjust seasoning with freshly cracked black pepper.