Bring a large stockpot of well-salted water to a rolling boil.

Once boiling, add the pasta and cook for 2 minutes less than the package directions. Reserve ½ cup of pasta water, drain, and set aside until you’re ready to use.

While the pasta cooks, cook the kielbasa. In a large, tall-sided skillet, add 1 tablespoon of olive oil and heat over medium-high.

Once hot, add the sausage, working in batches if needed, and spread into an even layer. Cook, undisturbed, for 3 minutes. Flip, and continue to cook for another 3 minutes, or until the kielbasa pieces are very crispy and charred in places.

Using a slotted spoon, transfer the sausage to a plate, leaving the grease in the pan.

Keep the pan on medium-high heat and add the chopped broccolini bits. Spread into an even layer and season with ½ teaspoon of kosher salt. Cook, undisturbed, for 2 minutes until bright green.

Stir, and cook for an additional 1 to 2 minutes, or until the broccolini is tender and crisp in places.

Remove from the pan and add to the plate with the kielbasa. You’ll add both in with the pasta once you’ve finished the sauce.

To the same pan, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium.

Add the shallots and cook until translucent, about 2 minutes. Add in the garlic, smoked paprika, onion powder, dried oregano, cayenne, black pepper, and remaining ½ teaspoon of kosher salt. Stir and cook until the spices and garlic are slightly toasted and fragrant, about 1 minute.

Add in the tomato paste and stir to combine. Cook for an additional 2 minutes, or until the tomato paste begins to melt into the shallots and garlic.

Add the bone broth and whisk to combine.

Turn the heat up to medium-high, and bring to a gentle simmer. Cook, stirring occasionally, until the mixture has reduced by ⅓, about 3 minutes.

Reduce the heat to medium-low and add the goat cheese. Stir slowly, allowing the cheese to slowly melt into the sauce. Stir until smooth and creamy. Reduce the heat to low until you’re ready to add the pasta.

Add the drained pasta and reserved pasta water to the sauce, and toss to combine. Continue to toss, allowing the pasta to finish cooking and absorb some of the sauce, about 2 minutes.

Add the kielbasa and its juices and the broccolini bits back to the pan. Stir to combine.

Distribute into shallow bowls and top with basil (or parsley) and extra freshly ground black pepper. Enjoy!

Allow the pasta to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.