In a large stock pan, heat the oil over medium-high heat. Add in sausage, peppers, and onions and saute until the onions begin to soften for about 3-5 minutes.
Add in the garlic and saute for 1 minute longer.
Add in stock, diced tomatoes, and Cajun seasoning and bring to a boil.
Add in pasta, reduce heat to simmer, and cover with a lid. Cook for 10 minutes.
Remove lid and add in cream cheese and stir into pasta. Cook until cream cheese has melted and pasta has finished cooking for about 5 minutes.
Broth/Stock: I use chicken stock in this dish, but vegetable broth or beef stock works as well. Be sure to use low-sodium broth to control the level of sodium. For the Cajun Seasoning, use 1 teaspoon kosher salt, and ½ teaspoon each of garlic powder, onion powder, smoked paprika, and pepper, and a pinch of cayenne pepper. To Use Chicken instead of Sausage: In place of the andouille sausage, saute cubed boneless, skinless chicken breasts or thighs and cook the recipe as directed.To control the spice level: Choose mild andouille sausage or cubed chicken over traditional spicy andouille. Use ½ tablespoon of Cajun seasoning in place of the full tablespoon, or omit the cayenne pepperIf you want to make Gluten-Free Cajun Pasta, use Barilla Gluten Free Elbow Noodles.Leftovers: If you have leftover pasta, allow to cool and then store in an airtight container for 3-4 days in the refrigerator. To reheat the pasta, you may need to add a splash of stock or water to keep the pasta from drying out. I don't recommend freezing this dish due to the cream cheese.