Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the DeLallo Egg Pappardelle and cook until al dente, about 4-5 minutes. Reserve a cup of pasta water, drain, and set aside.

In a sauté pan, heat olive oil over medium-high heat. Add the Italian sausage, breaking it up, and cook for about 5 minutes until browned. Remove and set aside, keeping the drippings in the pan.

Reduce heat to medium, add butter, and once melted, add diced onion and sliced fennel. Cook for about 8 minutes until translucent and slightly caramelized.

Stir in minced garlic and cook for 30 seconds, then add tomato paste and Calabrian chili paste, stirring for 1 minute to toast the spices.

Pour in white wine and scrape the bottom of the pan to deglaze, simmering for about 2 minutes.

Add tomato purée and heavy cream, stirring to combine. Return the sausage and gradually incorporate reserved pasta water to desired sauce consistency. Simmer for 5 minutes.

Add the cooked pappardelle to the sauce and toss to coat evenly. Adjust consistency with more pasta water if necessary.

Stir in grated Parmesan cheese until melted. Season with black pepper and serve hot with additional Parmesan and herbs if desired.