Cook the pasta: Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, according to package instructions. Reserve about half a cup of pasta water before draining.

Brown the beef sausage: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced beef sausage and cook until browned. Remove from the pan and set aside.

Sauté the vegetables: In the same pan, add onions and bell peppers. Cook for about 5–7 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

Build the sauce: Add the tomato paste and stir to coat the vegetables. Pour in the crushed tomatoes and chicken broth, then add spices. Let it simmer for about 10–15 minutes.

Make it creamy: Stir in the heavy cream and Parmesan cheese. Return the beef sausage to the skillet and stir to combine.

Combine everything: Add drained pasta into the sauce. Toss until every noodle is coated, adding reserved pasta water if needed.