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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.
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