Over medium-high heat, saute peppers and onions in olive oil until soft, about 3-5 minutes.
Add in sausage and garlic and saute 1-2 minutes.
Add in stock, tomatoes, and 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, about 5 minutes.
Sauteing the onions and peppers in olive oil is a quick way to impart a lot of flavor into this cajun pasta dish, but if you want to speed up the process of this dish, just omit this step. You can add the peppers and onions directly to dish when you add the broth, or you can omit them all together--which if you have kids who want to pick around onions, you may just want to leave them out!
I use chicken stock in this dish, but vegetable broth or beef stock works as well.
If you don't have Cajun Seasoning, use 1 teaspoon kosher salt, and 1/2 teaspoon each of garlic powder, onion powder, smoked paprika and pepper
I use rotini noodles for this Cajun pasta, but elbow noodles will or cavatelli works as well.
If you have a dairy allergy, omit the cream cheese to make this Dairy-Free Cajun Pasta.
If you want to make Gluten-Free Cajun Pasta, use Barilla Gluten Free Elbow Noodles.
I used yellow and red mini peppers in this dish to equal about 1/3 cup chopped peppers--use any color peppers you like (big or small.)