Slice the smoked sausage into thin rounds.
Chop bell peppers and onions.
Heat olive oil in a large skillet or pot over medium heat.
Sauté the sausage until browned, then remove and set aside.
In the same pot, cook the diced bell peppers and onions until softened.
Add Cajun seasoning and garlic powder to the veggies, stirring to coat.
Pour in chicken broth and bring to a simmer.
Add pasta directly to the pot and cook until al dente, stirring occasionally to prevent sticking.
Reduce the heat and stir in heavy cream and shredded Parmesan cheese until melted and creamy.
Return the browned sausage to the pot and mix well.
Add cayenne pepper and fresh spinach if using, stirring until spinach wilts.
Taste and adjust seasoning with salt, black pepper, or extra cayenne pepper if desired.
Serve hot, garnished with chopped parsley and additional grated Parmesan or red pepper flakes for extra flavor.
