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Add a drizzle of olive oil to a large, high-sided pan on medium-high heat
Add the sausages to the pan and break up into pieces with a wooden spoon
Cook for 6 mins until browned all over then transfer to a plate lined with paper towel
Add the butter to the pan and once melted, add the leeks. Cook down for 5 mins until softened
Stir in the garlic and smoked paprika
Pour in the chicken stock and the pasta. Bring to a simmer and cook for 8-10 mins, stirring occasionally to avoid sticking
Reduce the heat to medium-low and stir in the sausage, double cream and Parmesan
Cook for 5 mins until the sauce has thickened and everything is combined
Season to taste then serve