Slice the smoked sausage into ¼-inch rounds.

Chop the onion and mince the garlic.

Shred the cheese if not pre-shredded.

Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.

Heat olive oil or butter in a large skillet over medium heat.

Add the sliced sausage and cook for 4-5 minutes until lightly browned. Remove and set aside.

In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth and heavy cream. Stir to combine.

Add smoked paprika, red pepper flakes (if using), Italian seasoning, salt, and black pepper. Simmer for 5-7 minutes until slightly thickened.

Gradually stir in the shredded cheese until melted and smooth.

Add the cooked pasta and browned sausage to the skillet. Toss until evenly coated.

If using broccoli or diced tomatoes, stir them in and cook for 2-3 minutes until heated through.

Garnish with grated Parmesan and fresh parsley. Serve immediately.