Begin by slicing your smoked sausage into bite-sized pieces, and chop your bell peppers and onion. Don't forget to measure out your Cajun seasoning and cream—it'll make things smoother later on!

In a large pot, heat a drizzle of olive oil over medium heat. Add the sliced sausage, cooking until it's beautifully browned and smoky (about 5-7 minutes). Remove the sausage and sauté the chopped bell peppers and onions until softened, around 3-4 minutes.

Stir in your Cajun seasoning, letting it work its magic for about 1 minute before adding the chicken broth. Bring this mix to a gentle simmer.

Toss in your pasta and let it cook in the simmering broth, stirring occasionally for about 10 minutes until al dente.

Once the pasta is perfect, lower the heat, and pour in the heavy cream along with the Parmesan cheese. Stir continuously until everything melts and combines into a luscious sauce.

Gently fold the cooked sausage back into the pot, mixing everything together. Taste and adjust seasoning with salt and pepper.

Spoon the creamy, fragrant pasta into bowls and garnish with chopped parsley or grated Parmesan. Optional: For a little heat, sprinkle some red pepper flakes on top.