Defrost the peas. Cook pasta in boiling salted water according to package instructions. Clean, clean and halve the mushrooms. Heat oil in a coated pan. Brown the mushrooms in it.
Season with salt and pepper. Drain the peppers, collect the oil and measure 6 tablespoons. Cut the paprika into pieces. Wash marjoram, shake dry. Peel and chop the leaves. Flavour vinegar with salt, pepper, marjoram and sugar.
Fold down the paprika oil you have collected. Drain the pasta and let it drain. Drain the sausages and let them drain. Mix both with peas, mushrooms, pepper pieces and vinaigrette. Arrange the pasta salad in glasses.
Garnish with thyme.