# What You’ll Need:
→ Sausage & Vegetables
01 - 14 oz smoked sausage, sliced into 1/4-inch rounds
02 - 1 medium yellow onion, diced
03 - 1 medium red bell pepper, diced
04 - 2 cloves garlic, minced
→ Pasta & Liquids
05 - 12 oz penne pasta (or other short pasta)
06 - 4 cups low-sodium chicken broth
07 - 1 cup heavy cream
→ Cheeses
08 - 1 cup freshly grated Parmesan cheese
→ Seasonings
09 - 1 1/2 tablespoons Cajun seasoning
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt, adjust to taste
12 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra Parmesan cheese, for serving
# Step-by-Step Guide:
01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 3 to 4 minutes, stirring occasionally, until browned.
02 - Add diced onion and red bell pepper to the skillet. Cook for 3 minutes until vegetables begin to soften.
03 - Stir in minced garlic and Cajun seasoning. Cook for 1 minute until fragrant.
04 - Add uncooked pasta, chicken broth, heavy cream, black pepper, salt, and smoked paprika. Stir thoroughly, ensuring the pasta is mostly submerged in liquid.
05 - Bring mixture to a gentle boil. Reduce heat to medium-low, cover, and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Remove from heat. Stir in grated Parmesan cheese until sauce becomes creamy and smooth.
07 - Taste the dish and adjust salt or pepper as needed.
08 - Sprinkle chopped fresh parsley and additional Parmesan cheese before serving.
