Boil water in a large pot, add a generous pinch of salt, and cook your pasta until al dente, then drain and set aside.
Heat olive oil in a skillet over medium heat. Add sliced sausage and cook until browned and slightly crispy at the edges, about 5 minutes.
Add diced onion to the skillet and sauté until translucent and fragrant, about 3 minutes. Then, stir in minced garlic and cook for another 30 seconds until garlic releases its aroma.
Spread sliced peppers and okra into the skillet and cook, stirring occasionally, until vegetables soften and start to char slightly, about 5-7 minutes. They're tender but still vibrant.
Sprinkle paprika and cayenne pepper into the pan, stirring to coat the ingredients evenly. Cook for 1 minute to toast the spices and develop their aroma.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing flavors to meld.
Add the cooked pasta to the skillet and toss everything together until the pasta is coated in the flavorful sauce and heated through, about 2-3 minutes.
Taste and season with salt and pepper as needed, adjusting the spice level if desired. Serve hot, garnished with fresh herbs or a squeeze of lemon if you like.
