Kielbasa over Pasta w/ Fake Vodka Sauce
A spicy twist on plain-jane pasta. Vodka sauce is typically a creamy tomato sauce with about a cup of vodka added. The vodka gives depth to the acidity of the tomato sauce. This recipe is based on a cream sauce without vodka, but uses red pepper flakes to add the missing flavor depth.
- 1 pound kielbasa
- 8 ounces uncooked pasta (I use Linguine Fini)
- 8 ounces baby bella (or whichever are on sale) mushrooms
- 1 large red pepper
- 1 teaspoon crushed red pepper flakes (divided)
- 1 jar pasta sauce
- 1 cup sour cream
- 2 tablespoons olive oil
Bring a pot of water to a rolling boil (to cook the pasta in).
Meanwhile, slice the kielbasa into bite-size pieces and saute in skillet until well-browned on all sides. Remove stems from mushrooms and quarter; seed and slice the red bell pepper. Add olive oil, 1 teaspoon of crushed red pepper, mushrooms and red bell pepper. Saute until mushrooms and peppers are tender.
Cook pasta according to package instructions.
Add pasta sauce, sour cream and remaining crushed red pepper to skillet and bring to a simmer, stirring well. Drain pasta; serve with kielbasa and sauce mixture.
See, that was easy!
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