Step 1: Sauté the Sausage and Onion
Heat olive oil in a large, deep pan over medium heat. Add the sliced smoked sausage and chopped onion. Cook for 5–7 minutes, stirring occasionally, until the sausage is browned and the onion is softened and golden.

Step 2: Add Garlic
Stir in the minced garlic and cook for 1 minute until fragrant. Don’t let the garlic burn—just enough to release its aroma and flavor.

Step 3: Build the Sauce
Pour in the chicken broth, diced tomatoes (with their juices), heavy cream, and black pepper. Stir everything together to combine. Let it come to a gentle simmer.

Step 4: Cook the Pasta
Add the uncooked bow tie pasta to the pan. Stir well to ensure the pasta is covered in liquid. Cover the pan with a lid and let everything simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.

Step 5: Add the Cheese
Once the pasta is cooked and the sauce has thickened slightly, stir in 1 cup of shredded cheddar cheese. Mix until fully melted and creamy.

Step 6: Serve and Garnish
Serve the pasta hot, topped with the remaining cheese, a dollop of sour cream, or even a sprinkle of fresh herbs if you like. A little chopped parsley or chives can elevate the presentation and balance the richness.

Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce. It makes a great next-day lunch or quick dinner.