Boil a pot of salted water. Cook the penne pasta according to package instructions until al dente, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and diced bell peppers, cooking for another 2-3 minutes until fragrant and soft.

Add the spicy sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.

Pour in the chicken or vegetable broth and scrape any browned bits from the bottom of the skillet. Stir in the Cajun seasoning.

Reduce the heat to low and add the heavy cream, stirring to combine. Let it simmer for a few minutes until the sauce thickens slightly.

Fold in the cooked pasta, ensuring it’s well-coated with the creamy sauce. Season with salt and pepper to taste.

Garnish with fresh parsley before serving.