Roast the sausage, covered with foil, in the center of a preheated 350 degree oven for 30 minutes. Turn the sausage when half way done. Remove from oven. Dry off any excess grease and cut into slices. Cover and set aside.

Prep the diced bell pepper and onion. Slice the tomatoes. Add the chopped basil to the tomatoes and mix. Set aside.

Boil the pasta in well salted water until just barely al dente. Drain and set aside.

Heat the butter in a skillet over medium heat. Add the onions and simmer until tender and translucent, five to ten minutes, then add the garlic, simmer for another five minutes.

Add the flour and mix well to create a roux with no clumps.

Now add the milk, diced peppers, sliced tomatoes with basil, cajun seasoning, oregano, crushed red peppers, and salt. Stir well.

Simmer for five minutes and add the sausage slices and pasta. Mix well, getting the creamy sauce to coat the pasta, and simmer on low heat for another 15 minutes.

Serve while hot, using crushed parsley and grated cheese as a topping, to taste.