Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente, approximately 8-10 minutes. Drain and set aside.

If using fresh broccoli, add the spears to the boiling pasta water during the last 2-3 minutes of cooking to blanch it.

Slice the Petit Jean Meats smoked sausage into 1/4-inch rounds.

In a large skillet, heat the olive oil over medium heat and sauté the sausage until lightly browned, about 5-7 minutes. Remove and set aside.

In the same skillet, add the onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Reduce heat to medium-low and melt the butter in the skillet. Whisk in the flour and cook for about 2 minutes until it forms a roux.

Slowly whisk in the milk until the mixture is smooth and begins to thicken slightly, about 5 minutes.

Season with smoked paprika, salt, and pepper, whisking to combine.

Remove from heat and stir in the shredded cheddar until melted and creamy.

Gently fold in the cooked pasta, broccoli, and browned sausage. Toss until everything is coated in the cheesy sauce.