Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add the sliced sausage, diced onion, and diced bell pepper. Cook, stirring occasionally, until the sausage browns and the vegetables soften, about 5 to 7 minutes.

Stir in the minced garlic and sauté for 1 minute until fragrant.

Pour in the diced tomatoes, 2 cups chicken broth, and 1 cup heavy cream. Season with 1 tablespoon Cajun seasoning, 1 teaspoon paprika, and salt and pepper to taste. Increase heat and bring the mixture to a gentle boil.

Add the 12 ounces penne pasta to the pot. Reduce heat to low and simmer, stirring occasionally, until the pasta is tender and the sauce has thickened, about 10 to 12 minutes.

Remove the pot from the heat. Stir in the grated Parmesan until the sauce turns creamy and glossy. Taste and adjust seasoning.

Serve immediately in bowls, topped with extra Parmesan and chopped parsley if desired.