Heat the olive oil in a large, deep frying pan or a shallow casserole dish over medium-high heat. Add the sliced Cajun-spiced chicken or beef sausages. Cook for 5-7 minutes, stirring occasionally, until the sausages are beautifully browned and have a slightly crisp exterior, releasing a fragrant, savoury aroma. Once browned, remove them from the pan and set aside, leaving any rendered fat in the pan.

Reduce the heat to medium. Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring until it softens and becomes translucent, filling your kitchen with a sweet, pungent scent.

Stir in the minced garlic and diced red and yellow bell peppers. Cook for another 5-7 minutes, stirring frequently, until the peppers begin to soften and develop a slight char on their edges, their vibrant colours deepening. A sweet, peppery aroma will rise from the pan.

Sprinkle the Cajun seasoning over the vegetables and stir well, cooking for 1 minute until the spices are fragrant and have coated everything evenly, creating a rich, earthy smell. Pour in the chopped tomatoes and chicken or vegetable stock. Bring the mixture to a gentle simmer, stirring to combine all the ingredients.

Add the dried pasta to the pan, ensuring it’s mostly submerged in the liquid. If needed, add a splash more stock or water to cover the pasta. Bring the liquid to a boil, then reduce the heat to medium-low, cover the pan, and simmer for 10-12 minutes, or according to the pasta packet instructions, stirring occasionally. The pasta should be al dente – tender but with a slight bite – and most of the liquid should be absorbed, creating a bubbling, thick sauce.

Stir in the double cream, chopped spinach, and the reserved cooked sausages. Cook for another 2-3 minutes, stirring gently, until the spinach wilts and the sauce thickens slightly and becomes glossy. The aroma will be wonderfully creamy and spicy. Remove from heat, stir in the grated Parmesan cheese (if using), and season with salt and freshly ground black pepper to taste. Let it rest for a couple of minutes to allow the sauce to fully absorb. Garnish with fresh parsley or coriander before serving.