Reviewed: Jan. 22, 2007

I substituted cooking sherry for vodka (we were out of vodka) and used light cream cheese instead of half and half. Then skipped the crushed pepper and parmesan cheese. Wonderful flavor!!! A great recipe!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jan. 22, 2007

We really liked the unique taste of this pasta dish. Made a few changes because of what we had on hand but basically stuck to the original recipe, used 1/2 cup of half and half, Italian stewed tomatoes, whole wheat penne and spicy Italian sausage - will try a different sausage next time as well as more seasoning. Thks for sharing.

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Patsy101

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Reviewed: Jan. 22, 2007

This dish was excellent!!! It had the spicy kick that I love. I preferred smaller pieces of tomatoes. I did cut them up but, I will buy diced next time.

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Jan. 20, 2007

This is a great dish, quick, easy and delicious. The one thing I changed is I added 1/2 bow tie pasta with 1/2 3-cheese tortilini and that made it even better.

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Lisa M

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Azusa, California, USA

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Reviewed: Jan. 19, 2007

Great ! A keeper ! Flavors blended even better the day after. Tasty !!

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Jan. 19, 2007

I made this the other night for my family and we all LOVED LOVED LOVED it!!! My six year old son also begged to take the leftovers to school in his lunchbox. It was so so easy and very tasty. The only thing I did any differently was to use four HUGE cloves of garlic (because we love garlic), and I do agree that the shredded parmesan cheese did clump up with the other ingredients, but even this we didn't mind because the taste was so wonderful. It seemed at the time like a lot of vodka to use (especially for the kids), but it didn't have a vodka taste at all. We all loved this and will be using this recipe over and over! I can't get over how simple it was to make since it was so delicious, it tasted more complex. Thanks so much for this great new recipe!

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TROOPERTCI

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Reviewed: Jan. 19, 2007

This dish was good and will definitely make it again. Next time I will reduce the amount of Vodka requested (it was a little too strong for me) and add mushrooms and instead of whole peeled tomatoes, I will try the diced tomatoes with Italian seasonings. Other than that, this recipe is definitely a keeper

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KNIGHTS71

Cooking Level: Beginning

Home Town: Granada Hills, California, USA

Living In: Burbank, California, USA

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Reviewed: Jan. 19, 2007

I made this last night, doubled the proscuitto and served it over pappardelle. Absolutely fantastic. Can't wait to make it again. My family LOVED it. Great recipe and extremely easy.

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andrea7622

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Reviewed: Jan. 18, 2007

I can see myself making this dish on a regular basis; it so easy and the ingredients so simple. My only problem with this dish was adding the cheese at the end before mixing with the pasta. I found that the melting cheese made my toppings of proscuitto, basil, & mushrooms stick and clump together. So I had clumps of delicious toppings tossed with my pasta. Next time, I'll toss the pasta with the sauce and add the cheese while I'm tossing, so it melts onto the pasta, binding toppings with pasta, and not toppings with each other.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 18, 2007

AWESOME!!! that's all I can say .... I didn't have the fresh basil so I used tomato and basil pasta... excellent!! I made the full recipe and there's only 2 of us so I shared it with the neighbors and we'll both make it again, soon.

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PATTY22

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Reviewed: Jan. 18, 2007

I made this per instructions. However, it had a "sharp" dominate tomato flavor. Maybe I should have added some sugar? Also, I think I would saute the prosciutto longer...making it almost crisp...before adding the garlic and red pepper. I think with a litte tweaking, this is a 5 star recipe.

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FRANNYFARKLESON

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: Jan. 17, 2007

Delicious!

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Shirley A.

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Reviewed: Jan. 17, 2007

This recipe is worth to be tried. It is very tasty! So easy to make and quite good. I will make it again.

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vaia

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Reviewed: Jan. 17, 2007

This is a very good base. My changes are; 2 slices off the end of a 1 lb. of bacon, omit the prosciutto (only because I didn't want to drive downtown to the Italian market), whole tomatoes, replace with 1 14oz.can diced tomatoes with garlic and oregano, 2 cups of contadina pizza sauce, 1/4 cup vodka...(I only had 100 proof on hand), 2 shakes oregano powder, 2 shakes dried parsley, 1 4oz. can drained mushroom slices, no added salt. Unbelievable, and I have learned from some of the very best Italians out there.

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Deb Swanson

Cooking Level: Expert

Home Town: Fort Bragg, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 17, 2007

I will be making this recipe for a date this weekend...but I thought I remind all my fellow culinary friends that you can substitute bacon for the prosciutto. The only difference is that it's not bacon is smoked.

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COZY CUISINE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 2, 2007

This is better than restaurant quality. Highly recommended recipie. Everyone who tries it wants to know what's my secret.

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chrissrock

Cooking Level: Beginning

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Reviewed: Sep. 6, 2006

I really liked this recipe, although I modified it using what I had in the house. I left out the heavy cream, used white wine instead of vodka, angel hair instead of penne, and added more italian spices (oregano, thyme, etc). I liked it a lot... it turned out more like an arrabiata sauce, but it had a lot fewer calories, too!

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Jun. 18, 2006

Delicious! An easy dish to throw together quickly for guests, but tastier and more impressive than your standard tomato sauce. This was my first time cooking with proscuitto, and though skeptical, it added a lot to the dish.

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susan

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 29, 2006

This recipe is everything and more....It is easy, quick and oh so very very delicious. My family asked when we would have it again. Super AAA+ Thanks for the posting

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Cathi S

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Reviewed: Nov. 18, 2005

Very good recipe. I thought the sauce would never thicken, but it did! We served it with our favourite "bucatini" pasta. We also made a simple ceasar salad to serve with it. I think it will be very nice to add some shrimps! A keeper, thanks.

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