Reviewer:

DebraCua5

Reviewed: May 1, 2013

Excellent!

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Reviewer:

square1

Reviewed: Apr. 18, 2013

i cooked garlic finely chopped mushrooms and onion , sweet peppers chopped until browned added diced tomatoes and vodka sauce about a cup ... i eye balled it to my taste . ...then added a dash of cream with mozz. cheese put in baking dish at 350 , mixed in my cassarol dish with cooked ritoni noodles , add a little parm cheese and mozz cheese and let bake 5-10 minutes in oven . hubby loved it all the mush and pep and onions all done beautifuly with the noodles and vodka sauce

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Reviewer:

kranae

Reviewed: Feb. 15, 2012

My 14 in skillet was FULL and when I poured it into the pot for pasta it practically filled the thing and I had pink pasta SOUP!!!

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Reviewer:

wally

Reviewed: Feb. 2, 2012

This was really good...like Jillian, I added the spices she did, but I also 3 oz cream cheese and 1/2 c. grated parmesan to the mozzerella cheese in the base. I also mixed a bit of the sauce with the penne and then topped each individual plate of penne with more sauce and topped with mozzerella and baked it in a 200 degree oven until the cheese was melted. This sauce did make enough for 2 meals. The recipe as written was A TON of sauce. Next time I make this, I will do either chicken or Italian Sausage and add it to the "sauce" portion before topping with mozzerella and baking.

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Reviewer:

nblackburn

Cooking Level: Expert

Reviewed: Dec. 1, 2011

I played around with this recipe and loved it. Each time I use it it's different and my family loves it every time.

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Reviewer:

Lisa

Cooking Level: Intermediate

Reviewed: Sep. 25, 2011

This dish was surprisingly very good! I had tons of leftovers. I wanted to jazz it up and add some meat to it but I was afraid to mess up the recipe.

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Reviewer:

Bobbie Williams

Home Town: Desoto, Texas, USA

Reviewed: Jul. 12, 2011

Very delish, but the mozzarella cheese didn't melt right. It clumped up. I will make it again for sure, but next time i'm going to try parmesean cheese instead, with mozzarella on top.

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Reviewer:

Mrs. Boyer

Cooking Level: Intermediate

Home Town: Valley Park, Missouri, USA

Living In: Imperial, Missouri, USA

Reviewed: Jul. 5, 2011

It is a good base recipe but it yields far too much sauce for 1 lb of pasta and I would cut the vodka by at least 1/2 next time... I was starting to worry if my 3 yr old would be drunk off of it.

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