Creamy Jambalaya Pasta

Creamy Jambalaya Pasta

1/2 lb curly pasta such as fusili
1/2 tbsp kosher salt
1/2 tbsp extra virgin olive oil
1/2 tsp freshly ground black pepper
1/2 large red onion, finely diced, divided into 2 equal parts
1/2 large red bell pepper, finely diced
2 cloves garlic, minced
1/2 lb beef kielbasa link sausage or similar (I used turkey, duh)
1 cups heavy whipping cream
4 cup finely shredded Parmesan cheese
1 tbsp flat leaf Italian parsley, minced*

Prepare the pasta in a large pasta pot in salty water. The water should be salty like sea-water. 

Meanwhile, in a large pot such as a Dutch oven heat olive oil over medium/high heat. Sauté half of the onion, the bell pepper, garlic and sausage until tender, about 8 minutes. Reduce the heat to medium, add the cream and allow it to warm through, but not boil. Add in the pasta to the cream mixture and toss until well combined. Use the remaining red onion, parsley and Parmesan cheese to garnish as desired.