Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 oz of penne pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving ½ cup of the cooking water for later, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add your choice of sausage, breaking it apart as it cooks. Sauté for about 5-7 minutes until nicely browned.

Add 1 small diced onion and 1 diced bell pepper to the skillet. Cook for 3-4 minutes until softened. Stir in 3 minced garlic cloves and sauté for another minute.

Sprinkle in 1 tablespoon of Cajun seasoning, ½ teaspoon of paprika, and 1 teaspoon of dried thyme. Stir well to coat the sausage and vegetables in the spices. Pour in ½ cup of chicken broth and 1 cup of heavy cream. Let simmer for 3-4 minutes.

Return the cooked sausage and drained penne pasta to the skillet. Toss everything together to ensure the pasta is thoroughly coated. Use the reserved pasta water to adjust the sauce's consistency.

Taste the pasta and season with salt and pepper. Garnish with chopped parsley and sprinkle with grated Parmesan cheese if desired. Serve hot.