# Components:
→ 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
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
# Method:
01 - Heat a large deep skillet or Dutch oven over medium-high heat. Add sliced smoked sausage and cook 3 to 4 minutes, stirring occasionally, until browned.
02 - Add diced onion and red bell pepper. Sauté for 3 minutes until vegetables begin to soften.
03 - Stir in minced garlic and Cajun seasoning. Cook 1 minute until fragrant.
04 - Add uncooked penne pasta, chicken broth, heavy cream, black pepper, salt, and smoked paprika. Stir well to submerge pasta mostly.
05 - Bring mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer 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 is creamy and smooth.
07 - Taste and adjust seasoning if necessary.
08 - Sprinkle chopped fresh parsley and additional Parmesan cheese before serving.
