Cooking this dish is as easy as pie—actually, easier. Let’s dive in:

1. Heat olive oil in a large pot over medium-high heat. Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
2. In the same pot, add the diced onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Add the diced tomatoes with their juice, chicken broth, and heavy cream to the pot. Stir to combine.
4. Bring the mixture to a simmer, then stir in the penne pasta and paprika. Season with salt and pepper.
5. Reduce the heat to medium-low and cover the pot. Cook for about 15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
6. Return the cooked sausage to the pot and stir in the shredded cheddar cheese until melted and creamy.
7. Serve hot, garnished with fresh parsley if desired.

This recipe brings back memories of my dad’s storytelling over a simmering pot, reminding me that cooking is as much about creating memories as it is about feeding hungry bellies.