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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.
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Prep the diced bell pepper and onion. Slice the tomatoes. Add the chopped basil to the tomatoes and mix. Set aside.
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Boil the pasta in well salted water until just barely al dente. Drain and set aside.
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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.
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Add the flour and mix well to create a roux with no clumps.
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Now add the milk, diced peppers, sliced tomatoes with basil, cajun seasoning, oregano, crushed red peppers, and salt. Stir well.
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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.
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Serve while hot, using crushed parsley and grated cheese as a topping, to taste.