How to make it

  • In large pan, melt the butter until bubbly. Add crushed red pepper flakes and Italian tomatoes. Bring to a simmer. Add vodka. Let simmer for about 5 minutes. Add cheeses, let melt.
  • Add heavy cream. Turn to low and cover.
  • Meanwhile. in skillet, brown mushrooms in 1 tablespoon olive oil. Add green pepper, onion and garlic. Saute for about 5 minutes until soft. Add to the vodka sauce mixture. Brown Italian sausage and add to vodka sauce mixture.
  • Add diced eggplant and tomatoes to the vodka mixture along with hot sauce. Add salt and pepper to taste. Let simmer on low heat for roughly 60 minutes.
  • Add chopped parsley during the last 15 minutes of cooking.
  • Serve over pasta such as penne or fetticine.

Reviews & Comments 2

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  • cocinera 6 years ago
    Looks great i just ran to my pantry to see if i had everything i dont(SIGH)but will make as soon as i do ciao
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  • 3boysmama 6 years ago
    A great way to disguise the eggplant. I'll be slipping this one past my husband, who considers pizza sauce a vegetable. Thanks for posting this one!
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