1. Heat the olive oil in a large deep skillet or wide heavy-bottomed pot over medium heat. Add the sliced Cajun sausage and cook, stirring occasionally, until browned and slightly crisp, about 5-7 minutes. This step releases the sausage’s smoky oils, which build the base flavor of the dish.
2. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the chopped onion, red and green bell peppers to the pot. Sauté until softened and fragrant, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant—don’t let the garlic burn!
4. Sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper. Stir to coat the vegetables and toast the spices for about 1 minute. This step is crucial for deepening the flavors—Mama Lou always said, “Spices need to wake up in the pan.”
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle boil.
6. Add the pasta directly into the pot, making sure it’s submerged in the liquid. Cover and reduce the heat to medium-low. Let it simmer gently, stirring occasionally to prevent sticking, for about 12-15 minutes, or until the pasta is tender and the sauce has thickened.
7. Return the browned sausage to the pot and stir to warm through, about 2-3 minutes. If the sauce is too thick, add a splash more broth or cream to loosen it up.
8. Remove from heat and stir in the grated Parmesan cheese until melted and silky.
9. Season with salt and pepper to taste. Sprinkle chopped parsley or green onions on top for a pop of freshness and color.

A little secret from my kitchen: sometimes, Ouma and I sneak a bit of the sauce before it’s served, just to make sure it’s perfectly seasoned—and yes, it always is.