Preparation

• Begin by cooking the penne pasta according to the package instructions. Boil a large pot of salted water and add the pasta, stirring occasionally to prevent sticking. Cook until al dente, which usually takes about 8-10 minutes. When done, drain the pasta in a colander and set it aside.
• In a large skillet, heat the olive oil over medium heat. Once warmed, add in the sliced smoked sausage and cook until browned and heated through, stirring occasionally.
• Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion is softened and translucent.
• Pour in the chicken broth and bring it to a gentle simmer, letting it combine for 2-3 minutes.
• Reduce heat to low and stir in the heavy cream until fully combined and warmed through.
• Incorporate the shredded mozzarella cheese, stirring until it melts fully into the sauce.
• Add the cooked penne pasta to the skillet, tossing gently to coat the pasta in the creamy sauce.
• Season with Italian seasoning, paprika, salt, and pepper to taste, stirring well to distribute.
• Serve hot, garnished with freshly chopped parsley.