1. Peel the onion and garlic, then finely chop both. Remove the sausage meat from the casings and break it up a bit.

2. Heat a little oil in a large Dutch oven and sauté the onion and garlic briefly until they take on some color. Add the sausage meat and brown it over high heat for a few minutes. Once the meat has browned nicely, add the dried oregano, paprika powder, and a little salt and pepper. Sauté everything a bit longer, then deglaze the meat with the veggie broth. Let the liquid reduce slightly, then add the chunky tomatoes. Mix everything well, reduce the heat slightly, and let the sauce simmer, covered, for about 30 minutes – stir occasionally. The liquid will reduce during this time – if the sauce thickens too much, simply add a little water.

3. While the sauce is simmering, bring a second large pot of salted water to a boil and cook the pasta about 2 minutes shorter than the package instructions indicate. Drain the pasta and transfer it to a large baking dish.

4. Preheat the oven to 180°C (350°F). Season the finished sauce with more salt and pepper if necessary, then add it to the pasta in the baking dish and mix well. Spoon the sour cream on top of the pasta in small portions and sprinkle everything with grated cheese. Place the baking dish in the middle of the oven and bake the pasta for about 20–25 minutes. Remove from the oven and let the pasta rest for a few minutes before serving.