This one's quick & easy.
Drain a 7 ounce jar of roasted red peppers and puree it in the blender with 1 cup of whipping cream and 1 tablespoon or so of cajun seasoning. (Tony Chachere's is perfection.) While the pasta is boiling, heat the sauce over medium heat until it thickens. Don't let it boil. When it thickens, add 1/2 pound sliced sausage and heat through. Serve over the pasta and sprinkle with sliced green onions if you have them. Crusty bread is good with this, but you probably already guessed that.
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