Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of package directions. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet over medium-high heat, add a drizzle of olive oil. Add the sausage slices and brown on both sides, about 2–3 minutes per side. Remove sausage and set aside.

Lower heat to medium and add the butter and sliced onion to the same skillet. Sauté until the onion turns translucent and begins to caramelize, about 4–5 minutes.

Stir in the minced garlic and smoked paprika; cook for 30 seconds until fragrant.

Pour in the broth, honey, tomato passata, and soy sauce. Stir to combine.

Let the sauce simmer gently for 4–5 minutes until it thickens slightly.

Return the sausage to the skillet and add the par-cooked pasta. Toss everything together, adding reserved pasta water if necessary.

Fold in any quick-cooking veggies and let them wilt into the sauce for 1–2 minutes.

Finish with a pat of butter or a drizzle of honey, and garnish with fresh parsley or basil.