Heat a large skillet over medium heat. Add the ground smoked beef, breaking it up with a spoon, and cook until it loses its pink color and begins to crisp, about 5‑7 minutes. Drain excess fat if necessary.

Add the chopped onion to the skillet and cook, stirring occasionally, until translucent, about 3 minutes. Then stir in the minced garlic and sauté for another 30 seconds until fragrant.

Pour in the beef broth and grape juice, then stir in Worcestershire sauce, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld for 4‑5 minutes.

While the sauce simmers, bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.

Stir the cooked pasta directly into the skillet with the beef sauce, tossing until every noodle is coated. If you like, sprinkle shredded cheese on top, cover the pan for a minute to melt, then give one final stir.

Dish out the Sloppy Joe Pasta onto plates or into serving bowls. Garnish with a little extra smoked paprika or fresh parsley if you wish, and serve while hot.