STEP 1: COOK THE PASTA

Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the penne pasta and cook according to the package instructions, usually about 9-11 minutes. The pasta should be al dente—tender but still firm to the bite.

Drain the pasta, reserving about 1/2 cup of pasta water to use later if you need to loosen the sauce. Set the cooked pasta aside.

STEP 2: COOK THE SAUSAGE

While the pasta is cooking, slice the smoked sausage into bite-sized rounds or half-moons. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced sausage and sauté for 4-5 minutes, or until the sausage is browned and crispy on the edges. This step helps to render out the fat from the sausage, which adds even more flavor to the dish.

Once the sausage is browned, remove it from the skillet and set it aside. You may need to drain off any excess fat, depending on how greasy the sausage is.

STEP 3: SAUTÉ THE VEGETABLES

In the same skillet, add the diced onion and cook over medium heat for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

If you’re using bell pepper, add it now and sauté for another 2-3 minutes until it softens. The bell pepper adds a lovely touch of sweetness and a nice crunch to the dish.

STEP 4: CREATE THE SAUCE

Once the vegetables are softened, pour in the chicken broth and stir to combine. Let the broth simmer for about 2-3 minutes, allowing the flavors to meld together.

Reduce the heat to low and add the heavy cream. Stir until the cream is fully incorporated, making a smooth, rich sauce. Let it simmer gently for another 2 minutes to thicken slightly.

Now, stir in the grated Parmesan cheese, oregano, and smoked paprika. Season the sauce with salt and pepper to taste. Keep stirring until the cheese melts and the sauce becomes creamy and well-seasoned.

STEP 5: COMBINE EVERYTHING

Add the cooked smoked sausage back into the skillet and stir to combine. Let the sausage simmer in the sauce for a few more minutes to absorb all the flavors.

Next, add the cooked penne pasta to the skillet. Gently toss the pasta in the sauce, ensuring it’s evenly coated. If the sauce is too thick, add a little of the reserved pasta water to loosen it up. You want a creamy consistency that clings to the pasta.

STEP 6: SERVE AND ENJOY!

Once everything is combined and heated through, taste and adjust the seasoning if necessary. Serve the Penne and Smoked Sausage hot, garnished with freshly chopped parsley and a sprinkle of extra Parmesan cheese if desired.