In a large skillet over medium heat, add the sausages and cook for 6-8 minutes, turning often.
Add 1/2 Cup of water and place a lid over the pan.
Continue to cook for 10-15 minutes or until cooked through.
Remove the meat to a cutting board to rest with a little foil tented over it.
Meanwhile, in a large skillet over medium heat, add the butter and melt completely.
Add the garlic, stirring a few times and cook for an additional 30 seconds.
Quickly whisk in the flour and cook, stirring continually for 30 seconds.
Add the cream cheese to the pan and stir continually until the cream cheese starts to melt down a little.
Pour in the cream and cheese and cook, whisking continually until the cream cheese is incorporated.
The cream cheese may have tiny balls all over the sauce at first, but just turn the heat down to low and they should melt once the pasta is added.
Once the sauce has thickened, season with salt and pepper to taste.
Meanwhile, cook the pasta to al dente according to package directions.
Using a spider or slotted spoon, scoop the pasta into the sauce and add the sausage, peas and tomatoes.
If the sauce is too thick, add a little of the pasta water, a tablespoon at a time.
Stir everything together and garnish with parsley.