Fill a large pot with water and some salt. Boil the penne pasta until it is almost soft. Drain the water and set the pasta aside now.

Slice the sausage into thin and even round coins. Put them in a hot skillet with olive oil. Cook until the edges are very dark and crispy.

Add the sliced bell peppers to the same skillet. Stir in the minced garlic for a few minutes. The peppers should be soft but still very bright.

Pour the heavy cream into the hot skillet slowly. Whisk in the Cajun seasoning and the black pepper. Let the cream simmer until it starts to thicken.

Add the shredded pepper jack cheese to the cream. Stir constantly until the cheese is completely melted and smooth. This creates the spicy and velvety pasta sauce.

Put the cooked pasta into the cheesy sausage mix. Toss everything together to coat every single noodle well. Serve it hot with a sprinkle of fresh parsley.