In a large skillet saute the andouille sausage over medium-high heat and sear on both sides. Removed and set a side.
To the same pan add the onions, peppers, Cajun spice and garlic. Cook for 3 - 5 minutes until the vegetables begin to soften.
Next, add the petite tomatoes and simmer for 3 - 5 minutes.
Now add chicken broth and pasta to the pan.
Cover and bring to a boil.
Turn the heat down and let the pasta simmer for 12 - 15 minutes. Stir the pasta every 2 - 3 minutes to keep it from sticking to the bottom of the pan.
Add the heavy whipping cream and Parmesan cheese. Simmer over low-heat until the sauce begins to thicken and all the ingredients are incorporated.
Options: Top with fresh parsley and red pepper flakes.