Sausage Fajita Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.

While the pasta cooks, slice the smoked sausage into 1/2-inch thick rounds.

Heat olive oil in a large skillet over medium-high heat. Add the sausage in a single layer and cook for 1-2 minutes per side, until well-browned. Remove from the skillet and set aside.

Reduce heat to medium and add the butter to the same skillet. Once melted, add the sliced red onion and sauté for about 1 minute.

Add the sliced red and green bell peppers and a pinch of salt. Cook for another minute until slightly softened.

Stir in the minced garlic and cook for 30 seconds until fragrant, then add the tomato paste and cook for 1 minute more.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer.

Stir in the heavy cream. Bring back to a gentle simmer.

Season the sauce with salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, and chili powder. Stir well to combine.

Let the sauce simmer for about 10 minutes, stirring periodically, until it has thickened. About halfway through, stir in 1/2 cup of the reserved pasta water.

Remove the skillet from the heat and let it cool for a couple of minutes to allow the sauce to thicken further.

Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.

Add the cooked pasta and the seared sausage back to the skillet. Toss everything together until well-coated.

Garnish with fresh parsley if desired and serve immediately.