Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.

Prepare the Kielbasa and Vegetables: Heat the olive oil in a large skillet over medium heat. Add the sliced kielbasa and cook until browned on all sides, ensuring a nice sear. Remove the kielbasa from the skillet and set it aside.

Sauté the Aromatics: In the same skillet, add the diced onion and bell peppers (if using). Sauté the vegetables until they are softened and fragrant. This should take about 5-7 minutes.

Add Garlic: Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly to avoid burning. Garlic adds depth of flavor to the dish, so make sure it’s well incorporated.

Create the Sauce: Add the diced tomatoes, chicken broth, and heavy cream (if using) to the skillet. Stir in the tomato paste, dried oregano, dried thyme, salt, and freshly ground black pepper. Mix well to combine all the ingredients.

Simmer the Sauce: Allow the sauce to simmer for about 10 minutes. This lets the flavors meld together and the sauce to thicken slightly.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the simmering sauce. Toss everything together until the pasta is well coated with the sauce. Gradually add the reserved pasta water to achieve your desired sauce consistency.

Serve: Garnish the dish with chopped fresh parsley for a pop of color and freshness. If desired, sprinkle grated Parmesan cheese on top before serving.