This is so easy I'm almost embarrassed to post it (since I like making the complicated stuff.) Creamy Bow Tie Pasta with Sausage and Peppers 3/4 pound bow tie pasta (add to the final dish slowly, this might be too much) 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 3 colorful bell peppers, cut into 1-inch pieces 3 garlic cloves, minced 4 plum tomatoes, coarsely chopped One 8-ounce block cream cheese 1/3 cup grated Romano cheese 1/2 cup chopped fresh basil A few tsp of Italian seasonings, to taste Cook the pasta according to package directions; drain, reserving 1 ½ cup of the cooking liquid. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, reserving the grease in the skillet. Add the bell peppers to the skillet and cook, stirring occasionally, until the peppers are softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the tomatoes and cook until softened, about 3 minutes. Add the cream cheese and the reserved cooking liquid (½ cup at a time to get right consistency) and bring to a simmer, stirring occasionally, until the cream cheese begins to melt, about 1 minute. Return the sausage to the skillet and heat through. Transfer the sauce to a large bowl, add just enough pasta (the entire box may be too much), Romano cheese, basil and spices, and toss to coat well. pdf attached