In a large stock pot over medium-high heat, add olive oil and diced onions. Cook, stirring, for 4-5 min, until the onions are soft but not browned.
Add the garlic to the onions and cook for another minute or until the onions are very soft.
Add all the spices to the pot and cook for another minute with the onions and garlic. This step helps the spices “bloom” for maximum flavor. Adjust the heat if necessary.
Add the sausage meat and cook, stirring continuously and breaking it up into medium-sized crumbles, until lightly browned for about 5 min.
Stir in tomato paste and cook until well incorporated into the mixture. Cook 1- 2 minutes.
Add the fire-roasted diced tomatoes, broth, and water; stir.
Bring the pot to a boil, then add the pasta.
Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes. Cooking time will vary depending on the size of the pasta pieces. Remove from heat. The pasta pieces should be cooked to al dente. *Do not overcook as the pasta will continue to cook in the hot pot, and overcooking will result in mushy pasta.
Stir in light cream and cheese.
Serve with additional cheese.