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Bring a large pot of salted water to a boil. Cook the pappardelle until al dente, according to package directions.
In the meantime, sear the sliced sausage in a large skillet over medium heat. Once you get some nice sear marks on both sides, add the red bell pepper, and sauté about a minute. Stir in the chicken stock, heavy cream, and the cajun seasoning. No need to add salt, because the cajun seasoning is pretty salty. Go the full two tsp if you want that good kick. You do want that good kick. Simmer on medium low a minute or two, then transfer the al dente pasta into the skillet. Squeeze in the juice from half a lemon, and grate about ¼ cup of the parmesan into the pasta. Toss toss toss, cover and let it sit in the pan, off the heat for five minutes. Give it another good toss, and transfer to a large serving bowl.
Garnish with more lemon wedges, extra parmesan and chopped parsley!
TIP - the pasta will absorb the cream sauce, so keep tossing it until you get that beautifully coated, glossy sauce. You’ll flip out. This is crazy.
Serves about 4!