3 cups penne pasta, uncooked
1 lb. Italian sausage
1 each green and red pepper, cut into thin strips
1 jar (26 oz.) spaghetti sauce
1 tsp. fennel seed
Dash crushed red pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Shredded Parmesan Cheese
COOK pasta as directed on package.
MEANWHILE, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
DRAIN pasta. Add to sausage mixture; mix lightly. Top with Parmesan.