# Components:
→ Sausage & Vegetables
01 - 14 oz smoked sausage, sliced into ¼-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 - 1½ tablespoons Cajun seasoning
10 - ½ teaspoon ground black pepper
11 - ¼ teaspoon salt, adjust to taste
12 - ¼ teaspoon smoked paprika (optional)
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra Parmesan cheese for serving
# Directions:
01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add sliced smoked sausage and cook, stirring occasionally, for 3–4 minutes until browned.
02 - Add diced onion and red bell pepper to the sausage. Sauté 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 penne pasta, chicken broth, heavy cream, black pepper, salt, and smoked paprika to the skillet. Stir thoroughly ensuring pasta is mostly submerged.
05 - Bring mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 12–14 minutes until pasta is al dente and most liquid is absorbed.
06 - Remove from heat and stir in freshly grated Parmesan cheese until sauce is creamy and smooth.
07 - Taste and adjust salt or Cajun seasoning if necessary.
08 - Top with chopped fresh parsley and additional Parmesan cheese before serving.
