Directions

• In a large sauce pan, heat olive oil, sauté onion for 5 minutes adding in garlic for the last minute.
• Add crushed tomatoes, red pepper flakes, cayenne, and chili powder.
• Simmer over medium heat for 20 minutes.
• While sauce is simmering, in a large skillet, brown and crumble sausage, try to leave the sausage in larger chunks.
• When browned, remove with a slotted spoon to a dish lined with paper towels, set aside.
• Bring a large pot of water to a rolling boil, and cook tortellini according to package directions to al-dente.
• Drain and set aside.
• After 20 minutes, add vodka, salt, sugar, and freshly ground black pepper to the sauce.
• Simmer and reduce (about 10 minutes).
• Add cooked sausage to the sauce.
• Add cream, parsley, and dill weed to sauce, reduce heat to low and simmer for an additional 10 minutes, stirring occasionally.
• Toss the tortellini with the vodka sauce, peas, and 1/4 cup Parmesan cheese.
• Transfer to serving bowls and garnish each with more Parmesan cheese.
• Enjoy!