Step 1

Bring a large pot of water to a boil for pasta. Measure spices. Cut onion and peppers into strips. Peel and cut garlic. Zest and juice lemon. Finely shred cheese. Cut andouille sausage into bite sized pieces.

Step 2

Add pasta to boiling water and cook to al dente following instructions on packaging, making sure to reserve the starchy pasta water towards the end of cooking.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 4

Add the sliced andouille sausage and sauté until browned on both sides, about 7-8 minutes. Remove it from the skillet and set it aside.

Step 5

In the same skillet, melt 2 tablespoons of butter over medium heat.

Step 6

Add onion and sauté for about 1-2 minutes.

Step 7

Add bell pepper and continue sautéing for another 1-2 minutes.

Step 8

Add tomato paste and continue sautéing until veggies are coated.

Step 9

Stir in garlic and spices and sauté until spices bloom and become fragrant, about 1-2 minutes.

Step 10

Pour in 1/2 cup of chicken broth, scraping the bottom of the skillet to deglaze it.

Step 11

Reduce the heat to medium low and add heavy cream. Stir to combine and bring to a simmer. Cook for approximately 10 minutes, or until it starts to thicken slightly making sure to stir frequently.

Step 12

Add the cooked andouille sausage back into the skillet with the sauce and stir to combine.

Step 13

Stir in lemon zest, juice and finely shredded cheese to the sauce, stirring until the cheese is melted and the sauce is creamy.

Step 14

Add reserved pasta water and pasta. Stir well.

Step 15

Serve with extra grated cheese and a sprinkle of fresh chopped Italian parsley.