Heat the olive oil in a large deep skillet or pot over medium heat.
Add the sliced beef chorizo and cook for 4-5 minutes until browned and slightly crispy. Remove chorizo from the pot and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Return the chorizo to the pot and stir in the smoked paprika, dried oregano, and red chili flakes. Cook for 1 minute to release the spices’ aroma.
Add the dried penne pasta, canned diced tomatoes (with juice), and chicken broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2 minutes, stirring gently, until the sauce is creamy and well combined.
Season with salt and freshly ground black pepper to taste.
Remove from heat and garnish with chopped fresh parsley before serving.