Karen's Creamy Tomato Pasta recipe

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Ingredients

1 (8 ounce) package uncooked farfalle (bow tie) pasta
½ pound sweet Italian sausage
1 (6 ounce) jar roasted red peppers, drained and chopped
½ pound sliced fresh mushrooms
½ cup vodka
1 (28 ounce) can crushed tomatoes
½ cup half-and-half
⅛ teaspoon crushed red pepper flakes
½ cup grated Parmesan cheese

Nutrition Info

595.3 calories
carbohydrate: 65 g
cholesterol: 42.3 mg
fat: 19.3 g
fiber: 7.2 g
protein: 25.9 g
saturatedFat: 8 g
servingSize: -
sodium: 1054.1 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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