Pasta with Vodka and Vegetables

    40 minutes

    Here's a great vodka pasta sauce with a few more vegetables than is traditional. This is quick enough to serve on a weeknight but is also a treat for company.

    8 people made this

    Serves: 4 

    • 250g farfalle (bow tie) pasta
    • 250g pork mince
    • 185g roasted red capsicums, drained and chopped
    • 250g sliced fresh mushrooms
    • 1/2 cup (125ml) vodka
    • 800g tinned crushed tomatoes
    • 1/2 cup (125ml) light cream
    • 1/8 teaspoon chilli flakes
    • 1/2 cup grated Parmesan cheese

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

    1. 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 then drain.
    2. In a frypan over medium heat cook the mince until evenly brown. Mix in the roasted red capsicums, mushrooms and vodka then bring to a boil. Cook and stir 5 minutes until most of the vodka has evaporated and mushrooms are tender.
    3. Mix the tomatoes, cream and chilli flakes into the frypan. Cover, reduce heat to low and cook, stirring frequently, 15 minutes. Serve over the cooked pasta and top with Parmesan cheese.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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 USA and 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 USA and Canada)


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