Ingredients

• 2 cups whole wheat penne pasta (dry)
• 1 pound pork & chicken sausage links
• 1 cup chopped sweet yellow onion
• 2 (28 ounce) cans crushed tomatoes with basil
• 1 cup vodka
• 2 teaspoons garlic powder
• 1 tablespoon dried Italian seasoning blend
• 1/2 cup chopped fresh basil, divided use
• 10 ounces PHILADELPHIA Tomato & Basil Cooking Creme
• 3/4 cup Kraft Shredded Parmesan Cheese, reserve 1/4 cup

Directions

1. Bring 4 quarts of salted water to a boil in a stockpot. Cook pasta for 8 minutes, drain.
2. Spray a grill pan with cooking oil and heat on medium-high. Grill the sausage links until nicely marked on all sides, about 10 minutes. Remove from pan and slice into 1/4" slices when cool.
3. In a deep sided large skillet, spray with cooking spray and saute onions for 2 minutes. Add the tomatoes and vodka and let cook on a slow boil for 5 minutes. Add garlic, Italian seasoning, 1/4 cup basil and salt and pepper to taste. Add sausage and cook on a slow simmer for 30 minutes.
4. Add PHILADELPHIA Tomato & Basil Cooking Creme, 1/2 cup parmesan and the pasta. Stir until cheeses are melted and simmer another 5 minutes. To serve, ladle into shallow bowls and garnish evenly with remaining 1/4 cup basil and 1/4 cup parmesan cheese.