Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely dice the onion. Peel, then finely dice the carrot.

Start the marinara: Heat a drizzle of oil in a large pan over medium heat. Add the carrot and onion and cook, tossing, for about 5 minutes, until softened. Season with salt and pepper.

Meanwhile, remove the sausage from the casings; discarding the casings. Wet your fingers, then form the sausage into Tablespoon-sized meatballs. Add the linguine to the boiling water and cook for 9-11 minutes, until al dente, drain.

Add the tomatoes and 1 cup water to the pan with the veggies and bring to a boil. Add 1/2 teaspoon sugar and half the smoked paprika (or more if you prefer a smokier flavor) to the pan. Season generously with salt and pepper. Reduce to a low simmer.

Heat a drizzle of oil in another large pan over medium-high heat. Add the sausage meatballs to the pan and cook for 6-8 minutes, rotating to brown on all sides. When finished, add them to the marinara.

Toss and serve: Add the linguine, thyme, and half the parmesan cheese to the marinara. Toss for 1-2 minutes, until thoroughly combined and heated through. Serve the speedy Italian meatballs with smoked tomato linguine, garnished with the remaining parmesan cheese and enjoy!