Karen's Creamy Tomato Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
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.
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