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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Reviewed: Aug. 7, 2005

This was Ok. I thought I would try it for something a little different. It seemed too bland. Sorry.

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angiem78

Cooking Level: Intermediate

Home Town: Lethbridge, Alberta, Canada

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Reviewed: Jul. 25, 2005

So good. I have made this with and without the vodka. Both ways are tasty. Generally I serve it with Penne and Shrimp. I also add a little crushed red pepper and sometimes use half and half instead of cream. Really great recipe love by all in my family.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Jul. 10, 2005

This recipe is great and so easy to make. I am not italian but making it made me feel italian. The taste is authentic and I have made 4 times since I got the recipe. Llarose did a great job bu submitting this for everyone to make at home!

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LAURAFLITES

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Reviewed: Jul. 3, 2005

Easy to make, but I thought that the taste was bland.

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LMOSENG78

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Reviewed: Jun. 1, 2005

This was a great recipe. I used diced tomatoes and tossed prosciutto in at the end with the penne. I did not drain the tomatoes. To get this to reduce properly make sure you use a large skillet and let it bubble a bit during the first two simmers. Everyone enjoyed this and was told I was "a wonderful cook". Thanks!

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DLBYRNES

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Reviewed: May 27, 2005

It was good. I used diced canned tomatoes. I used bowties too. Yay.

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Apr. 15, 2005

Absolutely awesome!! It's like a dish you'd get in a very nice (expensive!) restaurant. For convenience, I use a can of diced tomatoes. The heavy cream does make it rich, but that just adds to the decadence!

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SLOTHANIE

Cooking Level: Expert

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Reviewed: Apr. 12, 2005

Very good!

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KATIE56

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Reviewed: Mar. 30, 2005

This recipie is so good. I keep having to print myself a new one becuase I have to give the recipie out everytime I make it. If I have a lot left over I put it in a casserole dish with some chicken, parmesan and mozzerella and bake it for about 45 minutes for dinner another night.

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Frank

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Reviewed: Mar. 21, 2005

I thought the flavours in this recipe were delicious. Following some of the suggestions, I blended some of the tomatoes to make a less chunky sauce and added an extra clove of garlic. However, I had a difficult time getting ths sauce to thicken within the alloted time. Perhaps I should have drained the tomatoes? Had to add some parmesan and starch to thicken it up, but it was a hit :)

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WOBIN33

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Reviewed: Feb. 17, 2005

It was so easy but my family thought I cooked the sauce all day

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judypf

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Reviewed: Feb. 15, 2005

After seeing how simple this recipe was I was skeptical that it could possibly rate 5 stars. It, however, was very delicious. I did follow a few reviewers suggestions and use fat free half and half and added a bit of red pepper but that was just due to personal preference. I will make this over and over again. Thank you.

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GILANDGIRL

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Reviewed: Feb. 12, 2005

Great for a romantic dinner!

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Kitten73

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Reviewed: Feb. 7, 2005

I made this for book club and it was a big hit. I found that I did not need as much cream as listed - in fact I used half and it almost looked like too much. I also sprinked in a touch of cayenne pepper which gave it a nice kick. I used canned, diced tomatos and blended half of them in the blender and left they others diced to make a little variation in the sauce. This is the kind of recipe that is quick and easy and makes your kitchen smell delicious!

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MARIE CLARE

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Reviewed: Feb. 1, 2005

This recipe is great...so nice to be able to cook up a yummy sauce without alot of prep time! Wonderful in a pinch and your unexpecting guests will think you were cooking for hours *grin*

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CATSKILL

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Reviewed: Jan. 12, 2005

I love this! I use half and half instead of cream, and pennette pasta (smaller than penne), and diced tomatoes.

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BIANCA4325

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jan. 9, 2005

Used chunky crushed tomatoes instead and half/half and it turned out wonderfully. Not low fat, but sooooo good!

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HOODLEHEAD235

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 7, 2005

This recipe was great. I fixed it for my fiancee and she loved it, she says she loves it almost as much as she loves me. She tells me she was kidding, but I know the truth. I think that the next time I make it, I will use 4 ounces of half and half just because we wanted the sauce to have bit more of a tang to it.

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JERUM1974

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Reviewed: Dec. 29, 2004

This recipe was very easy and DELICIOUS! Highly recommended!

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CHEFLOTTIE

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Penne a la Vodka II

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