Creamy Pappardelle with Calabrian Chili, Sausage, and Fennel

Ingredients

• Freshly cracked black pepper, to taste
• 1 tbsp oregano leaves, finely chopped
• 1 jar (24 oz) tomato purée
• ½ cup freshly grated parmesan, plus more for garnish
• 6 garlic cloves, minced
• 1 small onion, finely chopped
• ¼ cup thick tomato paste
• 2 tbsp Calabrian chili peppers
• 2 small fennel bulbs, diced into small pieces
• ½ cup white wine
• 1 lb egg pappardelle pasta
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 lb uncooked mild Italian sausage
• Olive oil, enough to coat the pan