Creamy Calabrian Chili Pappardelle with Sausage & Fennel

Ingredients:

1 pound pappardelle pasta

1 pound Italian sausage (sweet or hot, your preference), casings removed

1 large fennel bulb, thinly sliced

1 large onion, chopped

2 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream

1/4 cup grated Parmesan cheese, plus extra for serving

1-2 tablespoons Calabrian chili paste (adjust to your spice preference)

1/4 cup chopped fresh basil

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the skillet and set aside.

3. Add the fennel and onion to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

4. Stir in the crushed tomatoes, Calabrian chili paste, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.

5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Add the cooked sausage back to the skillet.

6. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.

7. Stir in the fresh basil.

8. Serve immediately, topped with extra Parmesan cheese and a grind of fresh black pepper.