Bring a large pot of salted water to a boil and cook the short cut pasta until al dente. Reserve 1 cup of pasta water and drain.

In a large skillet, heat olive oil over medium-high heat. Add the sliced andouille sausage with Cajun seasoning and sauté until crispy, about 5 minutes. Transfer to a plate.

Lower the heat to medium and add diced onion and bell peppers to the same skillet. Add remaining Cajun seasoning and red pepper flakes; cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.

Whisk together chicken broth, heavy cream, and tomato paste in the skillet. Bring to a gentle boil, then reduce the heat and simmer for 5 to 7 minutes.

Stir in grated parmesan cheese until melted. Add cooked pasta and crispy sausage, tossing everything together. Adjust consistency with reserved pasta water if needed.

Serve immediately, garnished with additional parmesan and fresh parsley.