Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sweet paprika, smoked paprika, salt, and black pepper and cook for 30 seconds to release the flavors.
Add the uncooked penne pasta, vegetable broth, and canned diced tomatoes with their juice to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Remove from heat and sprinkle with chopped fresh parsley before serving.