Reviewed: Mar. 4, 2008

I followed some of the other reviewers' advice and added Italian spices, which kicked up the flavor; I also cut down on the butter. You only need enough to keep the onions from burning, since you're putting in cream later. It turned out to be a good, basic sauce.

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Josephine M.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 4, 2008

Great recipe. I add a few things such as basil, oregano, crushed red pepper and garlic. I also put a bit more cream than they call for but it's good either way. I've made it a couple of times now and it has been amazing each time.

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Micah

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Reviewed: Mar. 2, 2008

Great base sauce added some more spices and forgot to get heavy cream at the store so had to use milk came still came out great also added some sauted zucchini and squash.YUMMY! Made way too much sauce for two even after I altered the numbers, so I froze the rest for another time no biggie..

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Shosh104

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: Swansea, Massachusetts, USA

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Reviewed: Feb. 26, 2008

I love this sauce. I already made it several times and here are my changes that make the sauce perfect. I add pachetta with the onion and brown it before adding the tomatoes. I also add Italian seasoning with tomoatoes and fresh basil after the sauce is done cooking. DELISH!

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JoJoWife

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Feb. 16, 2008

Amazing, really. My boyfriend and I tried different sauce recipes last weekend. This Vodka one was by far the best. It was the first time we ever looked forward to our leftovers!!! We are now keeping a ready stock of this in our freezer.

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Casa Dandy

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Reviewed: Feb. 11, 2008

This was delicious. So easy and even my picky 10 year old daughter loved it. I served with homeade gnocchis. Yumm!!

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Beth

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

Absolutely the best!!!!!!

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Feb. 3, 2008

This was wonderful, and so easy. A few tips: I added 3 cloves of chopped garlic to the onion. I added 1tbls Italian Seasoning, 1/2tsp crushed red pepper, 1tsp dried basil and 1/2tsp salt to the tomato. I used half-and-half instead of heavy cream. Also, don't use a skillet to avoid the mess. I used a dutch oven with splatter screen and it was perfect.

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breenie74

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

Never reviewed anything on here but HAD to review this one... absolutely delish! if you've ever been to a certain Italian restaurant in Hoboken nj on Washington street, this tastes JUST like their sauce..I followed the recipe exactly. Only minor complaint is that I had to stir the ENTIRE time or else sauce went flying!

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hobokengrl

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Reviewed: Jan. 21, 2008

I originally had a different recipe for this, however was missing an ingredient so I tried this one. Now this is the only one I make. And there is not meat so a few of my "vegetarian" friends can try it as well. Delicious!

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Dani

Cooking Level: Beginning

Living In: Copiague, New York, USA

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Reviewed: Jan. 19, 2008

This recipe was fantastic. I did make a few changes. I added proscuitto and garlic while browning the onions. I also added fresh parsley,oregano,salt and pepper while simmering the crushed tomatoes. This was a huge hit in my family and will be served as left overs. Great idea!!

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nicole

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Reviewed: Jan. 18, 2008

Great one! Tried so many too! I dont like a chunky sauce, so I'll substitute crushed for sauce. I also use shallots instead of onions (gives delicate taste) and sometimes - dont ask how - but the sauce can be too thin for preference. So i combine penne with the sauce when both are complete and simmer together. The starch from penne makes the sauce creamier and adheres to the pasta better! And nothing is complete without some handfuls of grated cheese! Perfect.

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Luv2eat

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Reviewed: Jan. 6, 2008

I love this recipe and use it often. The only change I make to it is I add a pck or two of Sweet n Low, or any type of sweetner, to cut down on the acidic taste of the tomatoes. I does not take away from the sauce at all, just enhances it. I like to take very thin chicken breats and dredge them in beaten eggs and grated parmesan cheese, and then cook them slowly in olive oil. I serve this over Angel Hair pasta with the vodka sauce. I have many people request that I cook this for them if they are coming to my home for dinner. This recipe will always be at the front of my cookbook.

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don

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Reviewed: Jan. 3, 2008

I honestly did not think this the best vodka sauce recipe. The proportion of ingredients seemed "off". I wound up scrapping this, and making my regular old recipe.

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Dec. 25, 2007

VERY good. Added crushed red peppers to give it a kick. Also added Italian herbs. Served with penne, shrimp and asparagus. Rave reviews from friends.

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GoRedSox

Cooking Level: Intermediate

Home Town: Marshfield, Massachusetts, USA

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Reviewed: Dec. 21, 2007

This was incredible and so simple! I just poured this sauce over egg noodles and it tasted like a masterpiece. Absolutley delicious.

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PinkApron84

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Reviewed: Dec. 20, 2007

After I made a few adjustments..I only used a 1/4 cup of butter and combined it with 1 tbs of olive oil. I also sauteed pancetta with the onions. I only used one 28 oz can of the tomatoes and 3/4 a pint of light cream. It was phenom. My boyfriend loved it, and I didn't feel that guilty about eating it!!!

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Tina

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

I cooked Sweet Italian Sausage chunks with the onion. Then let it simmer in the crushed tomatoes. I agree with the other reviews to cut back on the cream and add italian herbs. I put it over wide egg noodles. Yummy. My 8 yr old daughter and her friend had 2 helpings and my daughter's friend insisted that she take home a doggy bag for her mom.

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mike

Cooking Level: Intermediate

Home Town: Kirkwood, New York, USA

Living In: Cicero, New York, USA

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Reviewed: Nov. 17, 2007

This sauce is truly delicious. I added proscuitto in when I was frying the onions like some suggested, and I also added only one can of tomato sauce and a LOT less cream. All that cream is not needed in order to make it great. Also.. used a little more vodka then mentionned.

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Deanna

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 12, 2007

This took a long time to make, was very messy and violent [bubbled a lot]. My family absolutely loved it, and were eating it even after there were no noodles left for it. Great sauce! GREAT!

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