Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.

While the pasta cooks, heat a large skillet over medium-high heat and add the olive oil. Add the sliced smoked sausage in a single layer and brown for 3–4 minutes per side until caramelized.

Push the sausage to one side and add the minced garlic to the empty area. Sauté for 30–45 seconds until fragrant — don’t let it burn.

Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan, Cajun seasoning, and a pinch of salt and pepper. Stir constantly until the cheese melts and the sauce thickens, 2–3 minutes. If the sauce looks too thick, loosen with a splash of the reserved pasta water.

Add the drained pasta to the skillet and toss to coat thoroughly in the sauce. Cook together for 1–2 minutes so the pasta absorbs some sauce. Taste and adjust seasoning.

Serve immediately, garnished with chopped parsley.