Reviewed: Jan. 18, 2009

This turned out okay. Even though I only added the recommended 1/2 cup of vodka I thought it was an overwhelming alcohol flavor. I was surprised at how much better it tasted the next day though!

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Lucy

Cooking Level: Intermediate

Living In: Windsor, Colorado, USA

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Reviewed: Oct. 16, 2008

Was a big hit! Everyone loved it

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dawn

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Reviewed: Jul. 7, 2008

Vodka amount edited to 1/2 cup by AR staff on 7/1/2008.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 1, 2008

***NOTE FROM JACKIE*** Edit: vodka content WRONG!!! Recipe submitted with WRONG vodka measurement. Please use only 1/2 CUP vodka (or more or less...) Sorry for the error!!!

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Jackie Fernandez

Cooking Level: Intermediate

Home Town: Antioch, California, USA

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Reviewed: Apr. 28, 2008

I also agree that the sauce had a bit too much Vodka in it. Perhaps cutting it down to less than a cup of Vodka will not only take out the powerful alcohol flavor but also with the soupy sauce that never stiffened to a nice, thick pasta sauce.

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shelby.thompson

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Reviewed: Mar. 3, 2008

1. This recipe calls for way too much vodka. I doubled the recipe and added 3 cups of vodka (2.5 cups at 80 proof and 0.5 cup at 100 proof). As I was making the alfredo, I accidentally forgot about it and let the sauce spill over onto a gas burner. The whole pot caught on fire! Even with that event and letting the sauce simmer for an extra 20 minutes, the sauce still had too much vodka in it. Recommendation: Add 1/2 the amount vodka and taste to see if you need more. 2. The sauce was very runny and not thick. No recommendation for this one

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