Bring a large pot of lightly salted water to a boil.
Add 1 package of uncooked farfalle pasta to the pot.
Cook the pasta for 8 to 10 minutes until al dente.
Drain the pasta and set aside.
In a skillet over medium heat, cook 250 grams of sweet Italian sausage until evenly brown.
Add 1 jar of roasted, drained, and chopped red pepper to the skillet.
Add 250 grams of sliced mushrooms to the skillet.
Pour in 1/2 cup of vodka and bring the mixture to a boil.
Cook and stir the mixture for 5 minutes until most of the vodka has evaporated and mushrooms are tender.
Add 1 can of crushed tomatoes to the skillet.
Pour in 1/2 cup of half-and-half to the skillet.
Add 1/8 teaspoon of crushed red pepper flakes to the skillet.
Cover the skillet and reduce heat to low.
Cook the sauce, stirring frequently, for 15 minutes.
Serve the sauce over the cooked pasta.
Top the dish with 1/2 cup of grated Parmesan cheese.