“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.” - by KLEVEAR
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 595 cal
- 30%
- Fat
- 19.3 g
- 30%
- Carbs
- 65 g
- 21%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Great recipe! My husband loved it! I made a few alterations to give it a little more of a kick. In the sauce, I added Oregano, Italian Seasoning, freshly pureed garlic, fresh ground pepper and diced o..." See morenions."
marisa
"We thought this pasta dish was yummy, although we ommited the sausage at the beginning, and threw in three quarter pound of shrip at the end. I didn't have a can of crushed tomatoes, and so I tried t..." See moreo food process a can of diced tomatoes. If anyone ever tries this, please, please drain the tomatoes first. Whirling tomatoes creates plenty juice. THis was a great basic recipe though. Thanks."
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