Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Core and slice the red peppers into strips about 1/4-inch thick. Crush the fennel seeds using a mortar and pestle or the bottom of a heavy pan to release their essential oils and intensify their flavor. Measure out the vegetable stock, and crumble the sausage meat from its casings, breaking it into small pieces. Grate the parmesan cheese fresh (this makes a significant difference in texture and melt compared to pre-grated), and roughly chop the fresh basil. Fill a large pot with salted water and bring it to a rolling boil—this should be done now so it's ready when needed.

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften and turn translucent at the edges. Add the minced garlic and cook for another 30 seconds until fragrant. Add the crumbled sausage meat and cook for 4-5 minutes, breaking it up with a wooden spoon as it browns, until most of the pink is gone. This browning step develops deep, savory flavors that form the foundation of the dish.

Add the sliced red peppers to the sausage mixture and cook for 3-4 minutes, stirring occasionally, until they begin to soften. Sprinkle in the crushed fennel seeds, Italian herbs, and chilli flakes, stirring constantly for about 1 minute. This toasting of the spices in the hot fat releases their volatile compounds and distributes their flavors evenly throughout the dish—I find this step makes a noticeable difference in the overall depth of flavor.

Add the dry pasta directly to the skillet with the sausage and pepper mixture, stirring to coat it lightly in the oil and spices. Pour in the chopped tomatoes and 3.5 cups of vegetable stock, then season with salt and black pepper to taste. Increase the heat to bring the liquid to a simmer, then reduce to medium heat. Cover the skillet with a lid and cook for 13-15 minutes, stirring occasionally to prevent sticking on the bottom, until the pasta is tender and has absorbed most of the liquid. The pasta cooks directly in the sauce, which helps it absorb all the flavors and creates a naturally cohesive dish.

Once the pasta is tender and most of the liquid has been absorbed, reduce the heat to low. Cut the cream cheese into small cubes and add it to the pan, stirring gently until it's fully melted and incorporated into the sauce—Philadelphia brand melts particularly smoothly, creating a rich, velvety texture. Add the freshly grated parmesan cheese and stir until it's completely melted and combined. Add the freshly chopped basil and stir through. Heat for 1-2 minutes more on low heat, just until everything is warmed through and the fresh basil is slightly wilted. Do not boil once the cream cheese is added, as high heat can cause it to separate.

Taste the pasta and adjust the seasoning with additional salt, black pepper, or chilli flakes as needed. The cream and cheese should have created a silky sauce that coats the pasta. Divide into bowls or plates and serve immediately while hot. If the sauce seems too thick, a splash of pasta water or stock can be stirred in to loosen it slightly.