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.
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.
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.