Reviewed: Oct. 25, 2009

The best penne a la vodka I ever had, even my husband said so.

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Reviewed: Oct. 2, 2009

One of the best pastas I've ever made. If anything, I'd do a little more sauce per pasta since it's a tiny bit dry on reheating. Otherwise, the flavor is just amazing.

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Kim

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Reviewed: Sep. 23, 2009

I have tried several other vodka sauce recipes and this is by far my favorite. I've used it about a dozen times and each time it is a hit!

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Shannon

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Very good! Maybe omit the red pepper, it really can add some heat for those more picky. But very easy dish!

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Kati Foster

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Reviewed: May 15, 2009

Loved this recipe! Quck, easy and tasty. I took this to a pot luck and everyone loved it. I would use chopped tomatoes the next time however as I ended up cutting up the whole tomatoes.

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Reviewed: Apr. 24, 2009

This was awesome.. romantic dinner accomplished <333

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Mar. 17, 2009

Oh my! This was so good. I followed the recipe exactly with the exception of accidentally using two LARGE 28 oz cans of tomatoes instead of the 16 oz cans. Instead of penne, I used mafalda pasta. In spite of the extra tomatoes, it was a delicious dish. I didn't drain the tomatoes and so allowed the sauce to simmer a little longer. The original recipe states that it makes four servings but we found it to be more like eight servings. If the calorie content is daunting, keep in mind that the serving size is huge as written. This is definitely something to keep in mind for a dinner party. Also, if you have a loved one who can't eat onions, this recipe is perfect.

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AmandaB

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 22, 2009

I mainly order vodka sauce in Italian restaurants for a while now, but I've had some that was terrific and some that was really terrible - this is as good as I've had. I am so proud of myself!! I used rotelle pasta- it's not an elegant presentation, but it holds on to the sauce extremely well. Also used white wine - alas, no vodka on hand - I don't notice a difference.. Also used 2 large fresh tomatoes instead of canned, they didn't look promising at all, but they certainly went to good use! I loved it, thanks, Marianne! No more trips to the Italian market just for vodka sauce..

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LizzieBeth

Cooking Level: Intermediate

Home Town: Gadsden, Alabama, USA

Living In: Long Island, New York, USA

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Reviewed: Jan. 18, 2009

This is such an incredible recipe! Quick, easy, impressive to those who you cook for, and most importantly, super YUMMY! Thank you for this great recipe, I will be making this again and again.

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

My 9yr. old helped me make this. Served it with Abby's Chicken Rollatini. Made a great side dish. Everyone loved it even my picky eater.

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POOKIIIE

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Reviewed: Nov. 21, 2008

This recipe is AWESOME!! My 18 year old was looking for an easy Penne a la Vodka recipe and this was it! The only substitution was dried basil instead of fresh, other than that followed the recipe exactly and it was really delicious! The only recommendation for a new cook would be to make sure you add the parmesan cheese after you remove from the heat, my son didn't realize this but it was still great anyway. Highly recommend this recipe.

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pearl667

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

For me it turned out quite bland, I was sooooo disappointed! I was really looking forward to this.

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OnPointe

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Reviewed: Oct. 9, 2008

I didn't change anything. Only problem was I thought I had a little too much penne so I didn't use all of it with the sauce. I also thought the sauce could have been thicker, so maybe I'll add a little cornstarch next time. I was skeptical about the flavor with so few ingredients, but it turned out pretty good! I might add onions next time, or do half vodka, half white wine - just something to add more flavor. To really complete this dish, add chicken! I marinated some chicken strips in Italian salad dressing for 1-2 hours, put on the Foreman grill for 7 minutes, and placed the strips on top of the bowls of pasta. It was a great meal!

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sporkism

Cooking Level: Intermediate

Home Town: Stilwell, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Aug. 28, 2008

Ok, it's been a while since I made this, but, thank goodness I take good notes : ) Made this for myself one Friday evening (my bf had plans or else I wouldn't have made it - he doesn't care for vodka sauce). I thought this was "OK". Certainly not deserving of 5 stars IMHO. A good friend of mine (who is a GREAT Italian cook) makes her vodka sauce with crushed tomatoes (only change made), so I decided to make mine with crushed as well (28 oz. can). I think that may have ruined this recipe.... Regardless, I didn't care for the taste, but maybe it's just me (vodka sauce is not my favorite, but I DO enjoy it from time to time). I could barely taste the prosciutto or basil (which is unusual as basil imparts a strong flavor). After purchasing all of the ingredients, this turned out to be a very expensive meal for one, especially considering that I didn't eat the leftovers. Thank goodness I had vodka on hand (Smirnoff). My grocery bill would have doubled!!! Served with a Pepperidge Farms Artisan Rosemary olive oil mini loaf (found in my grocer's frozen section). Edible, but won't make again. Sorry!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 13, 2008

Yummy, yummy, yummy! I substituted chorizo sausage for the prosciutto and I didn't have cream so I added some sun-dried tomato alfredo sauce. Also added some red pepper flakes to the mix. Great dish!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Apr. 9, 2008

Made recipe exactly as called for, was pretty happy with the end results! I really don't understand how others can rate a recipe when they are "modifying" it. The only way to truly rate any recipe on this site is to make it the way it was submitted!

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Nicole

Cooking Level: Expert

Home Town: Colville, Washington, USA

Living In: Madison, New Hampshire, USA

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Reviewed: Mar. 31, 2008

Needed a bit more seasoning, salt + pepper did the job though. The basil was lovely though!

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StellaBella

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

EXCELLENT, quick and easy to prepare, family loved it!

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AnnTyz

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Reviewed: Mar. 15, 2008

Delicious! Love it. Don't really HAVE to use proscuitto. I also substituted sausage.

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Jan. 4, 2008

This is just about the easiest thing in the world to make, and so good!! I didn't have any prosciutto, and so made this vegetarian. Instead of 2 cans whole peeled tomatoes, I used 1 can diced tomatoes and 1/2 a jar of spaghetti sauce, because that's what I had on hand. It was still absolutely delicious!!

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