Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the anelletti pasta and cook until al dente according to the package instructions.
2. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set aside.

Tip: Anelletti can be tricky to find, but ditalini or mini elbows work just as well if you’re in a pinch!

Step 2: Make the Sauce

1. In a large skillet or saucepan, heat 2 tbsp olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the tomato sauce, crushed tomatoes, chicken broth, and tomato paste. Stir to combine.
4. Add the honey, smoked paprika, dried basil, salt, and pepper. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.

Pro Tip: If you want a smoother sauce, blend the mixture with an immersion blender before simmering.

5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Let the sauce simmer for another 2-3 minutes until creamy and velvety.

Step 3: Combine Pasta and Sauce

1. Add the cooked pasta to the sauce, stirring gently to coat every ring with that luscious tomato goodness.
2. Taste and adjust the seasoning if needed.

Step 4: Prepare the Manchego Topping

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the grated Manchego cheese, panko breadcrumbs, smoked paprika, and olive oil. Toss until evenly combined.

Note: Manchego has a distinct nutty flavor, but if unavailable, you can substitute with aged Parmesan or Pecorino Romano.

Step 5: Assemble and Bake

1. Transfer the saucy pasta to an oven-safe dish, spreading it out evenly.
2. Sprinkle the Manchego topping generously over the pasta.
3. Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crispy.

Optional Step: Broil for 1-2 minutes for an extra-crispy topping, but keep a close eye to avoid burning!