Pasta with Vodka and Vegetables

    Pasta with Vodka and Vegetables

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    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.

    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.

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