Finely chop onion, bell pepper, and jalapeños. Mince garlic. Finely grate parmesan cheese. Chop bacon. Slice andouille sausage into ¼-inch coins. If desired, puree fire roasted tomatoes with an immersion blender for a smoother consistency.

Heat a large deep skillet over medium-high heat. Add bacon and cook for about 10 minutes, stirring occasionally, until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate. Drain all but about 1–2 tablespoons of bacon grease from the pan.

Add sausage to the bacon grease and brown, about 8–10 minutes. Remove sausage with a slotted spoon and set aside to drain with bacon. Drain all but about 1–2 tablespoons of grease in the pan.

Reduce heat to medium. Add onion, bell pepper, and jalapeños to the skillet and sauté for about 5 minutes until softened. Add garlic and cook for another 30 seconds while stirring.

Stir in tomato paste, red pepper flakes, smoked paprika, and black pepper. Cook for 2–3 minutes, stirring, until tomato paste darkens and begins to caramelize.

Add fire-roasted tomatoes, chicken broth, cooked bacon and sausage. Stir to combine and bring to a gentle boil. Add pasta and stir until submerged. Cover with an offset lid - this helps the pasta cook evenly and prevent boil-overs. Boil for 8–11 minutes (or 2–3 minutes from al dente according to package directions), stirring every 1–2 minutes to prevent sticking, until the pasta is almost cooked.

Add roasted red peppers, heavy cream, and parmesan cheese. Stir to combine and reduce heat to low and simmer for 1-2 minutes until the sauce thickens and pasta is cooked. Taste and adjust with cajun seasoning, salt, or pepper as needed.

Serve hot, topped with extra parmesan cheese. Garlic bread is optional, but highly encouraged!