Cook the Pasta: Start by cooking the Cavatelli pasta according to the package instructions. This usually takes about 2-3 minutes. Once al dente, drain and set aside, reserving a bit of the pasta water.

Melt the Butter: In a large skillet, melt the unsalted butter over medium heat. Allow it to foam and bubble gently—it should smell nutty in just a few moments!

Sauté the Aromatics: Add the shallots and garlic to the skillet, sautéing until softened and fragrant, about 3-4 minutes.

Season with Salt and Fennel: Sprinkle in the kosher salt and fennel seeds, cooking for another minute.

Incorporate the Tomato Paste and Chili: Stir in the tomato paste and Calabrian chili peppers, mixing well. Cook for another couple of minutes.

Add the Cream: Pour in the heavy cream and stir until combined and heated through, about 2-3 minutes.

Mix in Fresh Herbs and Cheese: Remove the skillet from the heat and fold in the fresh basil, oregano, and freshly grated parmesan cheese.

Season and Serve: Adjust the seasoning with freshly cracked black pepper to your taste. Serve immediately.