Bring a large pot of salted water to a boil. Add pasta and cook until just before al dente.

In a large cast iron or heavy bottomed skillet, heat oil over medium heat. Put in shallots and saute until golden. Next, add garlic and saute.

Put the pepperoni in and cook until crisped and curled. Add the fennel seeds, red-pepper flakes and saute until cooked through, 2-3 minutes.

Put in the tomato sauce and simmer uncovered for 25 minutes. Then, add the heavy cream and cook on low until warmed through.

Add the pasta and mix until thoroughly combined. Then, top the dish with mozzarella. Put in the oven and broil until brown, 5-10 minutes.

Ladle the stew into a bowl and top with fresh parsley. Enjoy!