Reviewed: Jun. 17, 2006

added fresh garlic, otherwise left the same, this is an amazing sauce. This is better than one I got from Rachael Ray

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Rachel K

Cooking Level: Intermediate

Living In: Landmark, Manitoba, Canada

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Reviewed: Apr. 24, 2006

This was excellent and very easy. I cut the recipe in half and also added italian seasonings and garlic as well as veal. It was the best sauce I have ever made, kept eating way after full!

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ckain26

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Reviewed: Mar. 29, 2006

This sauce is excellent and very easy to make! One warning...be sure that all the alcohol has cooked off...we all could feel it after dinner. I did, as other reviewers suggested, add garlic, pancetta, and other spices. This is a keeper in our house, but I will be sure to cook the vodka a bit longer next time.

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Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

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Reviewed: Feb. 7, 2006

Excellent! I've made this several times and forgot to rate it (oops). I added clams once and mushrooms several times and that's good, but I usually just make the plain simple version and my family thinks I've fussed!

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TJTENNESSEE

Living In: Mooresville, North Carolina, USA

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Reviewed: Feb. 1, 2006

I have just moved out of my parents house... so i am a new cook. this recipe was delicious and impressed my dinner guests. It went great with lobster ravioli.

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rene

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Reviewed: Jan. 22, 2006

Great flavor for a simple sauce...followed others suggestions, adding oregano, basil, parsley and a tbsp of sugar. Makes about 2 1/2 mason jars of sauce.

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Andy

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Reviewed: Jan. 15, 2006

made this because I had leftover smoked salmon. I have had this previously in restaurants, and am afraid I was not able to recreate it... That being said it's a nice quick recipe.

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CATBURT

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Reviewed: Jan. 6, 2006

Very easy ... good basic sauce. Had more of a generic spaghetti sauce flavor/texture to it rather than a true vodka sauce but pretty good nonetheless. I had to use light cream rather than heavy, which probably accounts for some of the taste difference. Makes a TON! I altered it slightly by adding garlic, using olive oil instead of butter to saute the onions, adding 6oz proscuitto (needed much more ~ disappeared in the sauce), and adding oregano (couldn't get my hands on any fresh basil). I served it over rigatoni. I wish I would have used canned roma tomatoes & chopped them, instead of the crushed tomatoes.

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Margaret in Delaware

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Reviewed: Dec. 22, 2005

This is a great sauce and so very easy. This will become a staple.

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dawnman

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Reviewed: Dec. 13, 2005

Good recipe for pasta lovers!!!

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STARR21S

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Reviewed: Dec. 6, 2005

Well easy to make...do not need so much butter...puree tomatoes works good too...use olive oil in place of butter...1/4 stick of butter only...great with 1/4 pound of ham and lots of garlic...

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davm

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Reviewed: Nov. 2, 2005

delicious sauce, like the others i added spices and extras but it gave me a place to start and it was sooooo good!!!

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reeny

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Reviewed: Sep. 19, 2005

I would never make this again. It was awful. I made the recipe directly as shown but it found its way directly to the gargabe.

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Rebecca777

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Reviewed: Sep. 2, 2005

This makes a HUGE amount of sauce - enuogh to toss with a whole 16 oz box of pasta and then some. Next time I will split it into two or three servings and freeze the rest because it took awhile to make. Definately not a quick work night dinner - better for a weekend dinner with wine and crusty italian bread.

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URSPIDER02

Home Town: Salisbury, Maryland, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 2, 2005

This recipe IS easy, fast and excellent tasting!

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SUE WILLIAMS

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Reviewed: Aug. 12, 2005

Delicious and quick. I add shrimp during the last few minutes and serve over penne with garlic bread.

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Kathy M.

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Reviewed: Aug. 11, 2005

I cooked it for a sorority potluck. Everyone loved it! Fresh basil leavesand black pepper is a great addition to the sauce.

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BunnyLovesCooking

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Reviewed: Jul. 26, 2005

This was fabulous!! I used olive oil and a little butter to saute onions and 2 garlic cloves. I also added about 8-10 leaves of chopped fresh basil. To die for....

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DAB602

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Reviewed: Jul. 16, 2005

Very easy. i added spices (oregano, basil, parsley, salt and pepper) along with putting some galic in with the onion. Have added shrimp, chicken and clams, all with great results. Freezes well. Half and half will also substitute for the cream, in a pinch. Also used olive oil, not butter. Make sure to have some good bread to sop up the sauce with!

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