Cook pasta according to package directions. Remove from heat, drain reserving 1/4 cup of the pasta water, and set aside.
Heat oil inlarge skillet over medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned. Remove from skillet.
Melt the butter in the skillet over medium-high heat. Add bell pepper and onion to skillet; cook and stir 2 minutes or until tender. Add heavy cream and creole seasoning (optional) and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the veggie butter-cream mixture, sausage, and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
I’ve made this numerous times with gluten free pasta. Delicious! For a grain free option, omit pasta, and use 6 peeled, diced, and cooked zucchinis.