Baked Penne with Smoked Paprika

I decided to go ahead and try a baked pasta dish (baked penne) with the smoked paprika that Dave and Kathy brought back for us from Spain (aka, Chris's Favorite Spice) and it turned out really well. I just kept adding a little to the sauce until it tasted right, maybe about half a teaspoon? I would recommend, though, that if you try this you should get good smoked paprika, not mediocre sweet paprika, because the smokiness was really what did it for us. We couldn't tell if we were tasting the paprika or smelling it, but either way, delish. It's a nice variety.