1. Bring large pot of salted water to boil for pasta (1 tablespoon salt per pound pasta).

2. Remove sausage from casings and break into chunks. Let sit at room temperature 10 minutes.

3. Heat olive oil in large, deep skillet over medium-high heat. Add sausage chunks and cook 6-8 minutes, breaking up with wooden spoon but leaving some larger pieces. Let sit undisturbed 2-3 minutes at a time to develop deep browning. When browned and cooked through, remove to plate with slotted spoon, leaving fat in pan.

4. Reduce heat to medium. Add diced onion to sausage fat and cook 4-5 minutes until softened. Add minced garlic and cook 1 minute, stirring constantly.

5. Add crushed tomatoes, red pepper flakes, Italian seasoning, smoked paprika, salt, and pepper. Stir well, bring to simmer, and cook 8-10 minutes until sauce thickens slightly.

6. Reduce heat to medium-low. Stir in heavy cream and chicken broth until combined. Return browned sausage and juices to skillet. Simmer 5 minutes.

7. While sauce simmers, cook cavatappi according to package directions until al dente. Reserve 1 cup pasta water before draining.

8. Add drained pasta directly to sauce in skillet. Toss well to coat every piece.

9. Remove from heat. Add 1/2 cup grated Parmesan and toss until cheese melts into sauce.

10. If sauce seems thick, add reserved pasta water 1/4 cup at a time until desired consistency. Sauce should cling to pasta without being dry or soupy.

11. Let rest 2-3 minutes. Taste and adjust seasoning with salt, pepper, or red pepper flakes.

12. Serve immediately in bowls, garnished with fresh basil and extra Parmesan cheese.