Ingredients

16 ounces spaghetti noodles
1 pound sliced Andouille sausage ¼-inch thick slices
2 tablespoons olive oil
1 cup diced red bell pepper about 1 medium bell pepper
⅓ cup diced shallot
3 teaspoons minced garlic about 3 cloves
3 tablespoons tomato paste
1 tablespoon Cajun seasoning
2 teaspoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups heavy cream
1 ½ cup grated Parmesan cheese
salt to taste
ground black pepper to taste

Directions

Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles as directed on the package. Drain and set aside.

Add 1 pound sliced Andouille sausage to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.

In the same skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper and ⅓ cup diced shallot. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic and cook for an additional 30 seconds.

Stir in 3 tablespoons tomato paste, 1 tablespoon Cajun seasoning, and 2 teaspoons all-purpose flour, then slowly whisk in 1 ½ cups chicken broth and 1 ½ cups heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.

Whisk in 1 ½ cup grated Parmesan cheese.

Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt and ground black pepper before serving.