Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside. Reserve ½ cup of pasta water in case the sauce needs thinning later.

Heat your skillet over medium-high heat. Add sliced sausage and cook until browned around the edges. Browning brings out smoky flavor and adds richness to the sauce.

Remove sausage and set aside. In the same skillet, add a bit of oil if needed and sauté the onions and bell peppers until softened and slightly caramelized. Add garlic and cook until fragrant.

Stir in the tomato paste and Cajun seasoning, coating the veggies. Pour in chicken broth and heavy cream, whisking until smooth. Add Parmesan and let the sauce simmer until thickened and creamy.

Return sausage to the pan and add cooked pasta. Toss everything together, letting the pasta absorb the flavors. If the sauce becomes too thick, splash in pasta water.

Taste and adjust with more Cajun seasoning, salt, pepper, or hot sauce as desired.

Garnish with parsley, Parmesan, or red pepper flakes for extra color and heat.