In a saucepan over medium heat, stir together the crushed tomatoes,red pepper flakes, black pepper, dried basil and sugar. Bring to a simmer and cook for 10 minutes.
2
Whisk in the cream cheese until well blended(you can pre-soften the cream cheese by either taking it out of the fridge before step one or cube it and microwave for a few seconds),then stir in the half and half. Heat through without bringing to a boil. Stir in the fresh basil and remove from the heat.
