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Slice smoked sausage into bite-sized pieces.
Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and onion. Sauté until onion softens and sausage is browned.
Stir in minced garlic and cook for 30 seconds, until fragrant.
Add chicken broth, diced tomatoes, heavy cream, and pepper. Stir well to combine.
Add dry pasta, ensuring it’s fully submerged. Cover and simmer for 15–20 minutes, stirring occasionally.
Remove from heat and stir in 1 cup of cheddar cheese until melted.
Serve hot, topped with remaining cheese if desired.