Capellini Pomodoro with Sausage

1 lb ground sausage
3-4 cloves garlic, minced
1 can (28oz) diced tomatoes, undrained
3/4 cup water
1/4 tsp black pepper
8 oz angel hair pasta
1 container (8oz) Philadelphia Cream Cheese
1/2 cup of one of the following liquids: chicken broth, heavy whipping cream, or half-and-half
2 tsp Italian herb blend
1/4 cup grated Parmesan cheese
2 tbsp thinly sliced fresh basil

1. Cook sausage in a large skillet over medium heat, 5 minutes or until evenly browned, adding garlic for the last minute.

2.Over low heat, put the 1/2 cup of selected liquid and the cream cheese in a small pot. Allow cream cheese to melt into liquid, gently stirring often. Once melted, stir in the 2 teaspoons of Italian herbs. Remove from heat.

2. Add tomatoes, water and pepper to sausage; stir. Bring to a boil. Cover and reduce heat slightly. Simmer for 6 minutes, stirring halfway through.

3. While sausage and tomatoes are simmering, cook pasta according to package directions.

4. Add cream cheese sauce, Parmesan and basil to sausage mixture. Cook and stir 2-3 minutes, until cooking creme is heated through.

5. Drain pasta and return to pot. Add sausage mixture and mix thoroughly so sauce is evenly distributed.

Serves 6.