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Cook your pasta in salted water until tender, then drain keeping aside a little pasta water.
Meanwhile, heat a large frying pan over medium-high heat.
Add the sausages and cook for 5–6 minutes, breaking them up in the pan, until golden and slightly crispy.
Add the onion and cook for another 4–5 minutes until softened.
Stir through the smoked paprika and Cajun seasoning.
Lower the heat to medium.
Add the butter and once melted, stir through the flour until combined.
Slowly pour in the chicken stock, stirring continuously, then add the milk and cook for a few minutes until the sauce thickens.
Stir through the cheese until melted and smooth, then add the cooked pasta and mix everything together until glossy and creamy.
Finish with fresh parsley.
Serve and enjoy!