Preheat a large skillet over medium to medium-high heat. Add the sausage coins and onion. Sauté until the onion is tender and the sausage has browned a bit. The fat from the sausage should be enough to keep things from sticking to the pan, but if you have sticking, add a couple teaspoons of butter or cooking coconut oil.
Add the sun dried tomatoes. Sauté another minute so the tomatoes soften. Put this mixture in a large, heat-safe bowl and set aside.
Heat the oven to 450° F.
Pour the chicken broth into the skillet. Bring to a slow-rolling boil then add the pasta.
Once the pasta has reached the al dente stage (it should absorb all the liquid so no draining necessary), turn the heat down to low and stir in the cream.
Pour the pasta into the bowl with the sausage. Mix in the garlic powder, onion powder, red pepper flakes, black pepper, dill weed, and cheese until thoroughly blended.
Return the casserole to the skillet if it is oven safe or pour it into a greased oven-safe casserole dish.
Bake for 8 to 15 minutes or until the top barely begins to crisp and the cheese is bubbly.
You can substitute the sausage with other kinds of link sausage. You can also use ground beef, chorizo, shrimp, or leftover rotisserie or roasted chicken instead if you like.