Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to package instructions. Reserve about 1/2 cup of pasta water before draining.

Step 2: Brown the Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage and break it apart with a wooden spoon. Cook for about 6–8 minutes until it’s fully browned and starting to get crispy bits. Don’t rush this part — that browning equals flavor.

Step 3: Build the Sauce
Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in Calabrian chili paste and crushed red pepper flakes if using. Let it bloom for 30 seconds to wake up all that spicy goodness. Pour in the white wine or chicken broth and scrape up the brown bits from the pan. Simmer for 2–3 minutes to reduce slightly. Lower the heat and stir in the heavy cream. Let it simmer gently for 2–3 minutes until slightly thickened.

Step 4: Bring It All Together
Add the cooked pappardelle and toss to coat in the sauce. Sprinkle in the Parmesan cheese and a splash of pasta water. Toss again until everything is glossy and the sauce clings to every ribbon of pasta. Season with salt and pepper to taste.

Step 5: Serve and Swoon
Plate it up and finish with a sprinkle of fresh herbs and extra Parmesan if you’re feeling generous. Get ready for people to think you went to culinary school.