# What You'll Need:
→ Main Components
01 - 12 ounces smoked sausage, sliced into 1/4-inch rounds
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 8 ounces penne pasta, uncooked
→ Liquids & Seasoning
07 - 2 cups low-sodium chicken broth
08 - 1 cup heavy cream
09 - 1 1/2 tablespoons Cajun seasoning
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon ground black pepper
→ Finishing Touch
12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley
# Method:
01 - Slice smoked sausage into rounds, dice bell peppers, chop onion, and mince garlic.
02 - Heat a large deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook for 2–3 minutes until lightly browned. Add diced onion, peppers, and garlic, and sauté for 3–4 minutes until vegetables are softened.
03 - Add penne pasta directly to the pan along with chicken broth, heavy cream, Cajun seasoning, salt, and black pepper. Stir well, ensuring pasta is submerged.
04 - Reduce heat to medium and cover. Cook, stirring occasionally, for 13–15 minutes until pasta is al dente and liquid has thickened to a creamy sauce.
05 - Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning if needed. Serve immediately while hot.
