Reviewed: Sep. 28, 2006

This has become one of my favorite dishes. I did not change a thing. My husband loves it as well! Very good!

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Reviewed: Sep. 4, 2006

Very yummy! My husband requested that I make it again, and he never does that! I used petite diced tomatoes, added a bit of onion and reduced the heavy cream just a little. It was perfect!

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kskrlj

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Reviewed: Aug. 15, 2006

very good, the only thing that I did different is that I added two cans of peeled whole tomatoes and just 3/4 of the heavy cream. Other then that every one really enjoyed it.

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cat

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2006

I made this recipe twice for my son's birthday and for my husband's birthday - they loved it so did I -- be generous with the salt I think -- it brings out the tomato flavor - the smell was heavenly too

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je_suis_unique

Home Town: New York, New York, USA

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Reviewed: Jul. 22, 2006

I made this recipe last night and like many of the other reviewers found it bland...Lacking in something, not bad, but rather blah...Comes out great If you like a very lightly flavored "tomato" [in quotes do to the very mild flavor that they bring to the dish]cream sauce, but if you like a bolder flavor like I do try a different recipe

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E. Teachey

Cooking Level: Intermediate

Home Town: Setauket, New York, USA

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Reviewed: Jul. 18, 2006

This was pretty good, but I felt something was missing - don't know what. Salt? Veggies? Followed recipe exactly, but used half-and-half instead of cream.

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Alexis

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 1, 2006

This is delicious but I did make a few changes. I cut the cream in half and used evaporated milk so that it wasn't as "heavy" and added crushed red pepper flakes to give it a little more flavor. Also, I did not like the idea of using whole peeled tomatoes so I used crushed instead. It is wonderful! I would give it a 5 but since I strayed from the original recipe I am giving it a 4.

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sarahnshane

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2006

I've made several a la vodka sauces before, however most used tomato puree or just canned tomato sauce. The idea of using whole peeled tomatos in this recipe is a good one, however that's the only thing I would do again from this recipe. There is entirely too much heavy cream used in this recipe. The flavor of the tomatos and the spices was great, but once the heavy cream was added this sauce suddenly became very bland. Not only was the sauce bland, but it was very thin. My recommendation would be to cut the heavy cream in half.

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LaurenB

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: May 26, 2006

I added a teaspoon of crushed red pepper. The recipe didnt make enough sauce for the pound of pasta in my opinion.

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Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 3, 2006

I think I'll stick with my three cheese pasta. sorry

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 8, 2006

We enjoyed this! My husband even had thirds, I think...I didn't have fresh basil available so used dry instead, and it was still yummy! EASY, too!

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tahnahmah

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Reviewed: Feb. 8, 2006

Love, love, love this recipe. So good.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 2, 2006

This was a big hit ! It was easy to make and tasted great !

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Katherine B

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Reviewed: Dec. 13, 2005

Very good pasta! I did add onion and more garlic. Next time I will try some shrimp in it. Great!!

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PATTY33

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Reviewed: Nov. 2, 2005

This is one of my favorite entrees to order in Italian restaurants, so I was very happy to learn that I can make it easily at home. It was delicious! I'm going to add a few chili peppers next time. The fresh basil from my garden was great with this recipe. Thanks!

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Shirlee L.

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Reviewed: Oct. 29, 2005

So Delicious!!! My (meat loving) husband thought this was fantastic, and had seconds or thirds. I got rave reviews from him which are few and far between. I will definitely be making this again (and again)!!! I used jarred minced garlic instead of fresh because that's what was on hand, and like other reviewers, I also used diced or crushed (I forget which one) canned tomatoes. I realized after I'd gotten started that the bottle in the cupboard I thought was vodka was actually rum. So I made a mad dash to the store and ended up letting the tomato mixture simmer for about 30 minutes instead of 15. It was a quite thick because of that, but still turned out deliciously!! The smell while it was cooking was so good! And the leftovers were really great also. Definitely a keeper!

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MAREBANARE

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Muskegon, Michigan, USA

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Reviewed: Oct. 27, 2005

I made this for dinner last night - my husband called it "restaurant quality". With the alterations I made, it was closer to another 5-star recipe on this site, "Penne with Spicy Vodka Tomato Cream Sauce", with no meat. I recommend using red pepper flakes, 3/4t. salt, crushed or diced tomatoes (vs. whole) and less cream. I added sliced, fresh mushrooms halfway through - oh yum! Adding the red pepper with some salt will eliminate the blandness that other reviewers mentioned. I will make this again with those changes.

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kadwell

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2005

this is great!!! i added about a 3/4 cup of chopped onion in with the garlic-came out fantastic-my usually mute husband raved!

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NICOLEF1

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Reviewed: Sep. 6, 2005

I like almost every recipe on the site, but I thought this one was bland also.

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Jen

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Reviewed: Sep. 4, 2005

this recipe was great!! i added half a can of evaporated milk instead of heavy cream to help the calories and not as much basil just because of personal preference. i also tossed in some browned italian sausage that i had leftover. turned out fabulously!!

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TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

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Penne a la Vodka II

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