Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sweet paprika, smoked paprika, black pepper, salt, and crushed red pepper flakes. Cook for 30 seconds to toast the spices.
Add the diced tomatoes with their juice and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil.
Add the penne pasta to the boiling liquid. Stir to prevent sticking.
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked through and most of the liquid is absorbed, about 12 to 15 minutes.
Remove the pot from heat and stir in the sour cream and grated Parmesan cheese until the sauce is creamy and well combined.
Taste and adjust seasoning with salt and pepper if needed.
Garnish with chopped fresh parsley before serving.