Recipe by Joelene Craver
"This is a simple, non-time-consuming recipe, but is delicious nonetheless."
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thinly sliced prosciutto
1 (28 ounce) can
chopped fresh parsley
Excellent sauce! Vodka sauce is one of the simplest dishes ever and tastes like you spent hours. I cut the amount of olive oil in half and didn't use any celery (never saw a vodka sauce that called for it before and didn't want to ruin this), I used 1/4 tsp. of red pepper flakes vs. cayenne pepper and added a couple of tsp. of sugar to cut the acidity of the tomatoes. This was smooth, creamy and delicious - excellent over penne pasta topped with a little shredded parmesan. Serve with a side of garlic bread and you have a meal in no time at all.
This is not a true pasta in vodka sauce although it is a nice variation it is not one that would be found in most Italian restaurants in Italy or in this country. the real one is much easier and has a true classical taste.
I followed the recipe exactly and it tasted great.
This is the best vodka sauce!!! I puree it when it's done and it's smooth as silk and absolutely delicious - sweet onions make the difference
I thought this sauce was absolutely terrible. At first, I thought it tasted too sweet (maybe it was the crushed tomatoes I used?), but when I served it over noodles, I thought it was entirely too bland. I changed nothing and followed the recipe exactly, only leaving out the pepper. No one at my table reached for seconds, which is why I have to give this one a failing grade.
This recipe was pretty good. I think I will use the heavy cream next time to make the sauce a little thicker, but it was still very tasty.
Wow, this recipe was fabulous. My only regret was that I didn't invite guests over to marvel at my culinary skills. I used about a dozen mushrooms instead of the celery and used heavy cream as some of the other people suggested. I served it over fresh linguini noodles with a garlic baguette. So wonderful!
Unbelievable! This was so easy to make and out of this world! I doubled the recipe, which was more than enough as a side dish for my dinner party of 14. The only changes I made was omitting the celery (it wasn't missed) and substituting heavy cream for the half-and-half. If you use heavy cream, you only need half as much, and I think it just made the sauce creamier. A definite new family favorite.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta in Vodka Sauce
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 236
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