Boil a large pot of salted water and cook farfalle according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and brown for 3-4 minutes per side. Remove sausage and set aside.

In the same skillet, add ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease.

Add diced onion and green bell pepper to the skillet with the beef. Sauté for 5 minutes until softened.

Stir in minced garlic, Cajun seasoning, and red pepper flakes. Cook for 1 minute until fragrant.

Deglaze the pan with beef broth, scraping up any browned bits from the bottom of the pan.

Lower heat to medium-low and pour in heavy cream. Simmer for 5-7 minutes until the sauce begins to thicken.

Stir in the parmesan cheese until melted and smooth.

Add the cooked pasta and browned sausage back into the skillet. Toss thoroughly to coat in the sauce.

Season with salt and pepper as needed. Garnish with fresh parsley before serving.