FIRST STEP: COOK THE PAPPARDELLE PASTA

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions, usually about 8-10 minutes, or until al dente.
2. Reserve Pasta Water: Before draining, reserve about 1 cup of the pasta cooking water. This starchy water will help create a silky, smooth sauce when combined with the cream.
3. Drain the Pasta: Drain the pappardelle pasta and set aside. Make sure the pasta is not overcooked, as it will continue to cook when added to the sauce later.

SECOND STEP: COOK THE SAUSAGE AND FENNEL

1. Heat the Olive Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage for about 6-8 minutes, until it’s fully cooked through and crispy in places.
2. Add the Fennel and Garlic: Once the sausage is browned, add the thinly sliced fennel to the skillet. Cook for 3-4 minutes until the fennel begins to soften and become fragrant. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning the garlic.
3. Season the Mixture: Add the Calabrian chili flakes, salt, and pepper to the sausage and fennel mixture. Stir well to combine, letting the spices bloom in the oil for a minute or two. Taste the mixture and adjust the seasoning to your liking, adding more chili flakes if you prefer extra heat.

THIRD STEP: MAKE THE CREAMY SAUCE

1. Add the Liquids: To the sausage and fennel mixture, pour in the chicken broth, stirring to deglaze the pan and incorporate any browned bits on the bottom of the skillet. Let the broth simmer for a minute or two, allowing the flavors to meld.
2. Add the Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer on low heat for about 4-5 minutes, stirring occasionally. The cream will thicken, creating a smooth and velvety sauce that coats the sausage and fennel.
3. Add Butter: Stir in the butter, which will add richness and help thicken the sauce further. Continue to cook for 1-2 minutes until the butter is fully melted and the sauce is creamy and smooth.
4. Adjust the Sauce Consistency: If the sauce becomes too thick, add a small amount of the reserved pasta water, a tablespoon at a time, until you achieve the desired consistency. The sauce should be creamy and slightly loose, allowing it to coat the pasta evenly.

FINAL STEP: COMBINE THE PASTA AND SAUCE

1. Toss the Pasta: Add the cooked pappardelle pasta to the skillet with the creamy sausage and fennel sauce. Toss gently to coat the pasta in the sauce, adding a bit more reserved pasta water if necessary to help the sauce adhere to the pasta.
2. Simmer: Allow the pasta and sauce to simmer together for another 2-3 minutes, so the pasta absorbs some of the sauce and flavors meld together. Taste the dish one last time and adjust the seasoning with additional salt, pepper, or chili flakes if desired.
3. Serve and Garnish: Serve the creamy pappardelle immediately in warm bowls. Garnish with freshly chopped basil and parsley for a pop of color and freshness. You can also sprinkle extra grated Parmesan cheese over the top for added flavor.