3 cups penne pasta, uncooked (I used Barilla's mini penne)
1 pound Italian sausage (I used Jimmy Dean's)
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 (26 oz.) jar meatless spaghetti sauce (I used Ragu Traditional)
1 teaspoon fennel seed
Dash red pepper flakes
4 oz. cream cheese, cubed
1/4 cup shredded parmesan cheese (I used grated since that's all I had)
Cook pasta according to package. Drain.
Crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until cooked through. Add peppers; cook and stir 5 minutes or until crisp-tender. Stir in fennel seed, red pepper flakes and pasta sauce; cook 5 minutes or until heated through. Add cream cheese; cook 2 minutes or until melted, stirring frequently.
Add cooked pasta to sausage mixture; mix lightly. Top with parmesan cheese.
Makes 6 (large) servings.