1. Prep the Ingredients

Slice the smoked sausage into thin rounds. Dice the bell peppers and onion, and measure out the Cajun seasoning, heavy cream, and Parmesan cheese.

2. Cook the Sausage

In a large skillet or deep pot, heat olive oil over medium heat. Add the sausage slices and sauté until browned and slightly crispy. Remove the sausage and set aside.

3. Sauté the Vegetables

In the same pot, add the diced bell peppers and onions. Cook for 3–4 minutes until softened and fragrant.

4. Build the Flavor Base

Stir in the Cajun seasoning and garlic powder. Pour in the chicken broth and bring the mixture to a gentle simmer.

5. Cook the Pasta

Add the pasta directly into the pot. Stir occasionally to prevent sticking and cook until the pasta is tender and al dente, about 10–12 minutes.

6. Make the Creamy Sauce

Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the cheese melts and the sauce becomes smooth and creamy.

7. Finish the Dish

Return the cooked sausage to the pot and stir well. Add spinach if using and cook until wilted.

8. Adjust Seasoning and Serve

Taste before adding salt, since sausage and Cajun seasoning can already be salty. Add black pepper or cayenne pepper for extra heat if desired. Garnish with chopped parsley, extra Parmesan cheese, or red pepper flakes before serving.