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Pasta in Vodka Sauce
SUBMITTED BY:
Joelene Craver
PHOTO BY:
Atmgeorge
"This is a simple, non-time-consuming recipe, but is delicious nonetheless."
RECIPE RATING:
Read Reviews
(28)
Review/Rate This Recipe
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/4 cup olive oil
1/4 pound thinly sliced prosciutto
3/4 cup vodka
1 (28 ounce) can crushed tomatoes
1/4 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
1/4 teaspoon cayenne pepper
1 cup half-and-half cream
1 pound penne pasta
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DIRECTIONS
In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes.
Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.
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REVIEWS
Reviewed on Nov. 1, 2003 by
schmerna
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schmerna
Nov. 1, 2003
I followed the recipe exactly and it tasted great.
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7 users found this review helpful
I followed the recipe exactly and it tasted great.
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Reviewed on Dec. 31, 2003 by GIUSEPPE
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GIUSEPPE
Dec. 31, 2003
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.
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5 users found this review helpful
This is not a true pasta in vodka sauce although it is a nice variation it is not one that...
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Reviewed on Jan. 20, 2004 by ROSIE B
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ROSIE B
Jan. 20, 2004
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.
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3 users found this review helpful
Unbelievable! This was so easy to make and out of this world! I doubled the recipe, which...
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Reviewed on Jan. 12, 2007 by KAMBRE
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KAMBRE
Jan. 12, 2007
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
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2 users found this review helpful
This is the best vodka sauce!!! I puree it when it's done and it's smooth as silk and...
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Reviewed on Oct. 27, 2005 by
Jessie
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Jessie
Oct. 27, 2005
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.
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2 users found this review helpful
I thought this sauce was absolutely terrible. At first, I thought it tasted too sweet (maybe...
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Reviewed on Apr. 28, 2003 by BMARIN
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BMARIN
Apr. 28, 2003
Every time I make this pasta, it's a big hit. For some variation, I add mushrooms, green pepper, and fresh tomatoes. I also sometimes add shrimp sauteed in butter and cajun spice at the end.
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2 users found this review helpful
Every time I make this pasta, it's a big hit. For some variation, I add mushrooms, green...
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Reviewed on Jul. 11, 2003 by AMY DAVIS
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AMY DAVIS
Jul. 11, 2003
This sauce is fabulous! The only thing I did different, was add a little bit of butter and Parm. cheese for the last minute or two of simmering. It was better than any restaurant's I've had. I'll definitely make this again!
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1 user found this review helpful
This sauce is fabulous! The only thing I did different, was add a little bit of butter and...
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Reviewed on Jun. 10, 2003 by 16CRAB
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16CRAB
Jun. 10, 2003
This was a pretty good recipe but I would make a few changes next time. The sauce turned out more like a tomato sauce, so next time I'd use less tomatoes and more cream. I also think I will switch to heavy cream for a richer taste, although I am sure it's much better for me with half and half! Also, I think I'll add the proscuitto a bit later - it was pre-cooked and didn't need to simmer that long. Overall a good recipe - I can't wait to experiment with it some more!
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1 user found this review helpful
This was a pretty good recipe but I would make a few changes next time. The sauce turned out...
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Reviewed on Apr. 19, 2003 by SueBee
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SueBee
Apr. 19, 2003
Wow! This was great! I added a little Durkee's Hot Sauce, and that was perfect. Also, I did not add the meat and it worked out fine. I will be making this again.
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1 user found this review helpful
Wow! This was great! I added a little Durkee's Hot Sauce, and that was perfect. Also, I did...
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Reviewed on Dec. 27, 2007 by Lynn20071
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Lynn20071
Dec. 27, 2007
This is a hit whenever I make it. The only extra I add is about 3 TBsp. of butter. You gotta' splurge sometimes.
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0 users found this review helpful
This is a hit whenever I make it. The only extra I add is about 3 TBsp. of butter. You gotta'...
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