1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Brown the Sausage: In a large skillet over medium heat, add the Italian sausage. Break it into crumbles with a spoon and cook until browned and cooked through, about 5-7 minutes. If there’s excess grease, drain it, leaving about a tablespoon for flavor.

3. Sauté the Aromatics: If the skillet is dry, add a little olive oil. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic, red pepper flakes, Italian seasoning, and paprika, cooking for another minute until fragrant.

4. Build the Sauce: Pour in the chicken broth, scraping the bottom of the pan to release any flavorful bits. Let it simmer for 2 minutes, then stir in the heavy cream and crushed tomatoes. Reduce the heat to low and simmer for 3-4 minutes until the sauce thickens slightly.

5. Add Cheese & Pasta: Stir in the grated Parmesan cheese until melted and creamy. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.

6. Season and Serve: Taste and adjust with salt and pepper as needed. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan before serving.