1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Drain and set aside.

2. Sauté the Smoked Sausage

1. In a large skillet or Dutch oven, heat olive oil over medium-high heat.
2. Add the sliced smoked sausage and cook for 4-5 minutes, stirring occasionally, until browned.
3. Remove the sausage and set aside.

3. Sauté Aromatics & Build Flavor

1. In the same skillet, add diced onion and cook for 2 minutes, until softened.
2. Stir in minced garlic, smoked paprika, and red pepper flakes, cooking for 30 seconds until fragrant.

4. Make the Creamy Sauce

1. Pour in the chicken broth and bring to a simmer, scraping up any browned bits.
2. Stir in the heavy cream, Dijon mustard (if using), and cream cheese, whisking until smooth.
3. Reduce heat to low and add shredded cheddar and Parmesan cheese, stirring until melted.

5. Combine Everything & Serve

1. Add the cooked pasta and browned sausage back to the skillet.
2. Stir well, ensuring everything is evenly coated in the creamy sauce.
3. Taste and adjust seasoning with salt and black pepper if needed.

6. Garnish & Enjoy!

• Sprinkle with fresh parsley, extra Parmesan, and crushed red pepper flakes.
• Serve immediately and enjoy the rich, smoky, and cheesy flavors!