Karen's Creamy Tomato Pasta recipe

4 servings

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

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.