Sausage Pasta al Vodka with Carfagnas Vodka Sauce

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This pasta recipe is easy and delicious! Made with Carfagna’s Vodka Sauce from our new line of Carfagna’s Italian sauces, this recipe is sure to delight. Carfagna’s is a family owned business out of Columbus, Ohio, and they have been making to die for pasta sauces since 1937! Family member, Maricatherine, just re-located to Fort Collins and lucky for us, brought her family’s sauces with her. Try out the Vodka sauce and more this Friday May 18th from 5-8 p.m. during Foodie Walk.

 Sauteed Sausage Pasta al Vodka:

A sauté of fresh sausage, red pepper, baby portabella mushrooms and Carfagna’s Vodka Sauce tossed with Rigatelli pasta.

INGREDIENTS

1 jar of Carfagna’s Vodka Sauce

1 lb. Rigatelli pasta or similar cut

1-2 Italian sausage links

6-8 baby portabella mushrooms (sliced)

1 red bell pepper (julienned)

2 tbsp extra virgin olive oil

Italian Parsley to garnish (chopped)

For sauce: Heat 1 tbsp of olive oil in a skillet over medium heat. Add sausage and pan fry until cooked through. Remove sausage and set aside. Add remaining tbsp olive oil to pan and bring back to heat. Add sliced mushrooms and peppers to pan and cook until desired tenderness about 7-10 min. In the meantime slice sausage into 1⁄4” pieces and return to pan to heat. Add Vodka sauce and bring to simmer, reduce heat.

For pasta: Boil water in deep sauce pan. Add pasta and cook until al dente or according to instructions on box. Toss pasta with sauce and garnish with parsley, ENJOY!