Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and reserve about one cup of pasta water.

Heat olive oil in a large skillet over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook until browned, about 5–7 minutes.

Add sliced bell pepper and chopped onion to the skillet. Sauté for about 4–5 minutes until tender, then add minced garlic and cook for an additional minute.

Stir in Cajun seasoning, smoked paprika, and oregano. Pour in heavy cream and chicken broth, stirring well. Allow to simmer for about 3–4 minutes.

Add the cooked penne back into the skillet, tossing gently to coat in the sauce. If too thick, add reserved pasta water to achieve desired consistency.

Mix in shredded Parmesan cheese until melted. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired before serving.