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Karen's Creamy Tomato Pasta

By: KLEVEAR

"Traditional vodka sauce is the basis for this recipe, but with a twist to suit my family's taste. This is quick enough to serve on a weeknight but is also a treat for company."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (8 ounce) package uncooked farfalle (bow tie) pasta
1/2 pound sweet Italian sausage
1 (6 ounce) jar roasted red peppers, drained and chopped
1/2 pound sliced fresh mushrooms
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1/2 cup half-and-half
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a skillet over medium heat, cook the sausage until evenly brown. Mix in the roasted red peppers, mushrooms, and vodka, and bring to a boil. Cook and stir 5 minutes, until most of the vodka has evaporated and mushrooms are tender.
Mix the tomatoes, half-and-half, and red pepper into the skillet. Cover, reduce heat to low, and cook, stirring frequently, 15 minutes. Serve over the cooked pasta, and top with Parmesan cheese.