In a large pot or deep skillet, heat olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, smoked paprika, sweet paprika, and red pepper flakes. Stir and cook for 1 minute until fragrant.
Add the penne pasta, diced tomatoes with their juice, vegetable broth, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Remove the pot from heat and gently fold in the crumbled feta cheese until slightly melted and creamy.
Sprinkle chopped fresh parsley on top before serving.