1. Brown the sausage

Heat a large skillet or Dutch oven over medium heat. Remove the casing from the bison sausage if needed and cook until browned, breaking it into crumbles as it cooks (about 5–7 minutes).

2. Sauté the vegetables

Add the diced onion and sliced bell pepper to the pan. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Add seasoning and broth

Sprinkle in the Cajun seasoning and stir to coat the sausage and vegetables. Pour in the chicken or beef broth and bring to a gentle simmer.

4. Cook the pasta

Add the uncooked penne pasta directly into the skillet. Stir well, cover, and let simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

5. Make it creamy

Reduce the heat to low and stir in the heavy cream. Let it simmer for 2–3 minutes to thicken slightly.

6. Add the cheese

Stir in the grated parmesan cheese until melted and the sauce becomes creamy.

7. Serve

Taste and adjust seasoning if needed. Serve warm with extra parmesan and a sprinkle of Cajun seasoning on top.