Place your large skillet over medium high heat. Add a splash of olive oil and toss in the sliced andouille sausage. Cook until browned and slightly crisp on the edges.

Push the sausage to the side or remove it if your pan is small. Add the onion and bell pepper. Sauté until soft and the onion is translucent. Toss in the garlic for about 30 seconds until the fragrance fills your kitchen.

Stir in the cajun seasoning to toast the spices for a moment, then pour in the chicken broth and the fire roasted tomatoes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add your dry pasta (rigatoni works beautifully here as the holes catch the sauce). Ensure the pasta is mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 10 to 12 minutes. You want the pasta to be al dente and the liquid to be mostly absorbed.

Remove the lid and stir in the heavy cream. The sauce will suddenly become luxurious and velvety. Stir in the parmesan or cheddar cheese until melted. If the sauce feels too thin, you can let it simmer for another minute, or add a quick cornstarch slurry to thicken it instantly.

Return the sausage to the pan if you removed it, toss everything together, and top with a showering of fresh parsley.