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Heat the olive oil in a large, heavy-based pan or Dutch oven over medium–high heat until it shimmers.
Add the Italian sausage, breaking it up with a wooden spoon, and cook for 5–7 minutes until browned all over and cooked through. Transfer to a plate with a slotted spoon, leaving the fat in the pan.
Turn the heat down to medium. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–8 minutes.
Add the minced garlic and chilli flakes, and cook for about 1 minute, until fragrant.
Stir in the tomato purée and cook, stirring constantly, for about 1 minute.
Pour in the tinned chopped tomatoes, dried oregano and chicken stock, then bring to a gentle simmer.
Return the sausage to the pan and stir to combine. Reduce the heat to low, cover and simmer for at least 30 minutes, or up to 1 hour for a deeper flavour.
Meanwhile, bring a large pan of salted water to the boil. Add the pappardelle and cook according to the packet instructions, about 8–10 minutes, until just tender.
Reserve about 120 ml of the pasta cooking water. Drain the pasta and add it to the ragu. Toss to coat, adding a splash of the reserved water if the sauce needs loosening.
Serve immediately, garnished with chopped fresh basil and grated Parmesan.