Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the chicken and season with a light pinch of salt and pepper. Cook for 6 to 8 minutes, breaking it up as it cooks.

Add the diced onion and fennel and continue cooking for 10 minutes until they soften. Add the minced garlic, Cancale spice blend if using, and ½ teaspoon crushed red pepper. If omitting or substituting the Cancale spice blend, add more salt to compensate. Sauté for 1 minute until fragrant.

Add the dry vermouth and bring to a boil. Scrape up anything stuck to the bottom of the pot. Boil for 1 to 2 minutes to reduce it slightly.

Add the tomatoes and sugar. Return to a boil before reducing the heat and covering. Simmer for 30 minutes, stirring the sauce occasionally to prevent it from sticking. Remove the lid and simmer for 5 minutes uncovered to thicken the sauce further. Taste and adjust the seasonings to your preference.

Bring a large pot of generously salted water to a boil. Add the pappardelle and cook according to package directions. Scoop out ½ cup of pasta water before draining the pasta.

Taste the sauce and season once more. Add the basil leaves and grated Parmigiano-Reggiano and stir to combine. Simmer 3 to 4 minutes. Add the cooked pappardelle and a few splashes of the reserved pasta water. Toss gently to coat the pasta in the sauce. Turn off the heat.

Divide the pasta between shallow bowls and finish with more fresh basil and grated Parmigiano-Reggiano. Enjoy!