Instructions

1. 1

   Heat the olive oil in the 12-inch deep skillet over medium-high heat. Add the smoked sausage and cook for 4 minutes, stirring occasionally, until the cut edges are browned. Done when The sausage has browned edges and a thin layer of rendered fat coats the skillet.

2. 2

   Reduce the heat to medium and add the onion and bell pepper. Cook for 4 minutes, stirring often, until the onion is translucent and the pepper begins to soften. Done when The onion looks translucent and the pepper bends easily when stirred.

3. 3

   Add the garlic, tomato paste, Cajun seasoning, salt, and black pepper. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the paste darkens slightly. Done when The tomato paste turns a deeper red and smells toasted rather than raw.

4. 4

   Stir in the chicken broth and diced tomatoes, then add the rotini and press it under the liquid. Bring the mixture to a boil over medium-high heat. Done when The liquid bubbles steadily across the surface and the pasta is mostly submerged.

5. 5

   Reduce the heat to medium-low, cover the skillet, and simmer for 11 minutes, stirring every 3 minutes to prevent sticking. If the pasta is not al dente, cook uncovered for 1 to 2 minutes longer. Done when The rotini is tender with a slight firm center, and only a thin layer of liquid remains around it.

6. 6

   Stir in the heavy cream and Parmesan cheese. Cook uncovered over low heat for 2 minutes, stirring, then remove from the heat and fold in the parsley. Done when The sauce clings to the pasta instead of pooling in the bottom of the skillet.

Used in this recipe: Mini Food Chopper · Rotary Cheese Grater · Instant-Read Thermometer (Amazon, affiliate links)