Instructions

• Bring a large pot of water to a boil. Add 8 ounces pasta and cook according to package directions. Before draining, reserve 1/2 cup of the pasta cooking liquid, then drain the pasta.
• If the 1 pound hot Italian sausage is in casings, remove them. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Transfer the cooked sausage to a plate and set aside.
• In the same skillet, add a drizzle of olive oil if the pan is dry. Add the thinly sliced 1/2 medium onion and the thinly sliced 1 green bell pepper. Cook over medium heat, stirring occasionally, until softened, about 5–7 minutes. Add the minced 3 garlic cloves and cook until fragrant, about 30 seconds.
• Add the drained 1 (14.5-ounce) candiced tomatoes, 2/3 cup heavy cream, 1 1/2 teaspoons cajun seasoning, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon black pepper to the skillet. Stir to combine and bring to a gentle simmer. Let simmer a few minutes until the sauce thickens slightly, about 2–3 minutes.
• Return the cooked sausage and the drained pasta to the skillet. Stir to coat everything in the sauce. If the pasta seems dry, add some of the reserved 1/2 cup pasta liquid a little at a time until you reach the desired consistency.
• Stir in 1/3 cup freshly grated Parmesan cheese and 1 tablespoon chopped fresh parsley until the cheese melts and the sauce is creamy.
• Remove from heat and serve immediately.