Louisiana Tint Paste

In a large skillet over medium heat, heat extra-virgin olive oil.

Add chopped onion and chopped bell peppers and cook until soft, then add 2 links andouille sausage, sliced crosswise and cook until browned.

Add minced garlic and cook until fragrant, 1 minute, then add chicken, cut into 1″ pieces.

Season with Cajun seasoning, kosher salt, and freshly ground black pepper and cook, stirring often, until chicken is golden and cooked through.

Add penne and stir, then pour in diced tomatoes and chicken broth.

Simmer until pasta is al dente, about 20 minutes.

Stir in heavy cream and shredded cheddar until melty.

Serve with freshly grated Parmesan and chopped parsley.