Step 1: In a large skillet or pot, heat the olive oil over medium heat. Add the sliced beef smoked sausage and cook until browned and slightly crisp on the edges — about 4 to 5 minutes.
Step 2: Add the diced onion and minced garlic to the same pot. Sauté for 2 to 3 minutes, stirring often, until fragrant and just softened.
Step 3: Pour in the chicken broth, heavy cream, and the can of diced tomatoes with green chilies (including the juice). Stir everything together to combine with the sausage and onion mixture.
Step 4: Add the uncooked pasta directly to the pot, along with paprika, salt, and pepper. Stir well to make sure the pasta is submerged in the liquid. Bring the mixture to a gentle boil over medium-high heat.
Step 5: Once boiling, reduce the heat to low. Cover the pot and let it simmer for 12 to 15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and most of the liquid has been absorbed into a thick, creamy sauce.
Step 6: Once the pasta is perfectly cooked, stir in the shredded cheddar cheese. Mix until melted and smooth — the cheese will pull everything together into a silky, rich sauce.
Step 7: If desired, top with freshly chopped parsley for a pop of color and freshness. Serve the pasta hot, straight from the pot, for a meal that’s guaranteed to please.