Sausage and red pepper pasta

    40 min

    This delicious pasta is simple to make and tastes fantastic. Pasta is topped with a creamy tomato vodka sauce, made with sausage, roasted red peppers and mushrooms.

    8 people made this

    Serves: 4 

    • 225g uncooked farfalle pasta
    • 225g mild Italian sausages, casings removed
    • 125g roasted red peppers, drained and chopped
    • 225g sliced fresh mushrooms
    • 125ml vodka
    • 800g passata
    • 125ml single cream
    • 1/8 teaspoon crushed chillies
    • 40g grated Parmesan cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente and drain.
    2. In a frying pan over medium heat, cook the sausagemeat until evenly brown. Mix in the roasted red peppers, mushrooms and vodka. Bring to the boil. Cook and stir 5 minutes, until most of the vodka has evaporated and mushrooms are tender.
    3. Mix the tomatoes, single cream and crushed chillies into the frying pan. Cover, reduce heat to low and cook, stirring frequently, 15 minutes. Serve over the pasta and top with Parmesan cheese.

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    Reviews in English (7)


    Great recipe! My husband loved it! I made a few alterations to give it a little more of a kick. In the sauce, I added Oregano, Italian Seasoning, freshly pureed garlic, fresh ground pepper and diced onions.  -  21 Dec 2006  (Review from Allrecipes US | Canada)


    We thought this pasta dish was yummy, although we ommited the sausage at the beginning, and threw in three quarter pound of shrip at the end. I didn't have a can of crushed tomatoes, and so I tried to food process a can of diced tomatoes. If anyone ever tries this, please, please drain the tomatoes first. Whirling tomatoes creates plenty juice. THis was a great basic recipe though. Thanks.  -  13 Jun 2006  (Review from Allrecipes US | Canada)


    This was really good. To suit our family's tastes we added spices. Thank you.  -  07 Apr 2006  (Review from Allrecipes US | Canada)