Boil the Pasta Water:

• Bring a large pot of salted water to a boil.

Cook the Sausage:

• Heat a large sauté pan over medium-high heat. Add enough olive oil to coat the bottom.
• Add the sausage, breaking it into smaller pieces. Season with salt and cook for 5 minutes, until browned.
• Transfer to a plate and set aside.

Sauté the Vegetables:

• Reduce heat to medium, add butter, and let it melt.
• Stir in onion and fennel, season with salt, and cook for 8 minutes, stirring often, until caramelized.

Cook the Pasta:

• Drop the pappardelle into the boiling water, stir well, and cook to “al dente” according to package instructions.

Make the Sauce:

• Add garlic to the pan and cook for 30 seconds.
• Stir in tomato paste and Calabrian chili paste, cooking for another minute.
• Pour in white wine and let it simmer for 2 minutes.
• Add tomato purée, heavy cream, oregano, and browned sausage.
• Retrieve 1 cup of starchy pasta water, add to the sauce, and stir.
• Simmer over medium-low heat for 5 minutes, stirring occasionally.

Combine Everything:

• Drain the pasta and return it to the pot.
• Pour in the sauce and toss to coat.
• Stir in parmesan cheese until melted and combined.
• Adjust sauce consistency with extra pasta water if needed.

Serve:

• Taste and season with salt and black pepper as needed.
• Plate the pasta and garnish with more parmesan cheese.