Heat the olive oil in a large skillet over medium-high heat. Add the halved andouille sausage and sear for 2-3 minutes, stirring halfway through for even cooking.

Add the sliced red onion to the skillet and cook for approximately 5 minutes, stirring occasionally until softened.

Next, incorporate the sliced bell peppers and minced garlic, and continue to cook for another 3-5 minutes until the onions are translucent and the peppers remain tender-crisp. Transfer the sausage, onion, and peppers to a plate and set aside.

In the same skillet, add the diced tomatoes and water. Use a wooden spoon to scrape up any browned bits from the bottom. Bring this mixture to a boil over high heat before adding the pasta.

Once the pasta is in, cover the skillet and reduce the heat to medium-low. Simmer the pasta until al dente and most of the liquid is absorbed.

While the pasta cooks, blend the milk, softened cream cheese, Cajun seasoning, smoked paprika, and flour in a blender until smooth.

In a large pot, melt the salted butter over medium-high heat. Once melted, add in the minced garlic and sauté until fragrant, about 60 seconds.

Pour the blended milk mixture into the pot with the garlic and butter. Cook and stir until the mixture thickens enough to coat the back of a spoon.

Remove from heat, and stir in the freshly grated Parmesan cheese until melted and creamy.

Add the sautéed sausage, onions, and peppers along with the cooked pasta into the creamy sauce. Toss everything together gently until well combined.

Dish up your Cajun Pasta hot and sprinkle extra Parmesan cheese and freshly chopped parsley on top for garnish.