Kosher salt and freshly cracked black pepperto taste
10ouncesuncooked pastaany shape
½cupshredded cheddar cheese + extra for serving
½cupshredded gouda cheese + extra for serving
Heat one tablespoon of the olive oil in a large pan or Dutch oven over medium-high heat. Add the sausage links to the pan; cook sausages, turning, until crisp and golden brown all around, about 8 to 10 minutes. Remove from the pan and place on a plate lined with paper towels to cool.
Using the same pan, heat the remaining tablespoon of olive oil. Add garlic, onion, and peppers; cook until onions are soft, about 3 to 5 minutes.
Stir in chicken broth, diced tomatoes, and Cajun seasoning; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13 to 15 minutes.
While the pasta is cooking, slice the sausages into ¼-inch slices. When the pasta is al dente, stir in the sausage.
Turn off the heat; top with cheese and cover until melted, about 2 minutes.
Serve immediately with extra shredded cheese if desired.
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