Reviewed: 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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Lynn20071


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Reviewed: Nov. 21, 2007

I used mushrooms, sun-dried tomatoes and chicken instead. It was really delicious. If you use heavy cream instead, then make sure to add some water in, otherwise it comes out too thick.

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This was a FABULOUS recipe! The only changes I made were to use mushrooms instead of celery, bacon and heavy cream instead of half and half. Also, the only vodka we had was citrus vodka. This was a fantastic recipe that we will have in our permanent recipe file. Thanks!

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Lucy K.

	Cooking Level: Expert Living In: Moorestown, New Jersey, USA
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Reviewed: 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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KAMBRE


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Reviewed: May 17, 2006

This is a rich, spicy sauce. Delicious

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SKIMOJO


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Reviewed: 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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Jessie

	Cooking Level: Expert Home Town: Cleveland, Ohio, USA Living In: Broadview Heights, Ohio, USA
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Reviewed: Dec. 22, 2004

I used chopped tomatoes, which made this a bit too chunky. Next time, especially when also serving young children, will puree some of the vegies to make it more saucy.

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Loves Food

	Cooking Level: Intermediate Home Town: Coeur D Alene, Idaho, USA Living In: Salt Lake City, Utah, USA
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Reviewed: Nov. 29, 2004

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.

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Allison


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Reviewed: Oct. 8, 2004

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!

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DIZYLISA


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Reviewed: Mar. 17, 2004

Utterly delicious, and very simple to make. Friends have licked the bowl when I make this recipe!

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KYLARATK

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Ogden, Utah, USA
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Reviewed: Jan. 27, 2004

Came out a bit watery, so I would use heavy cream instead of the half and half. The prosecuttio adds great flavor to it, but there are too many veggies for the sauce to become sauce-like in consistancy.

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RAVENGRL23


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Reviewed: 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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ROSIE B


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Reviewed: Jan. 5, 2004

I've used this receipe several times and made it for guests and they just love it! Stephanie

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LIBERTY1011


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Reviewed: 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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GIUSEPPE


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Reviewed: Nov. 1, 2003

I followed the recipe exactly and it tasted great.

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schmerna

	Cooking Level: Intermediate
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Reviewed: 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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AMY DAVIS


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Reviewed: 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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16CRAB


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Reviewed: May 27, 2003

This was delicious and I will definitely be making it again!

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MISS_DAEMEANOR

	Cooking Level: Intermediate Home Town: Minneapolis, Minnesota, USA Living In: Tampa, Florida, USA
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Reviewed: 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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BMARIN

	Cooking Level: Intermediate
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Reviewed: 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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SueBee


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