Reviewed: Mar. 9, 2008

This was the best Italian receipe I have seen in years. I used to live in Italy and I really miss authentic Italian food. This receipe brought me back to my years in Italy. It was quick and very, very easy. My kids could not believe we were eating so early. Usually cooking takes about an 1 1/2 after work. This receipe took just under an hour. Thanks

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italianboca

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Reviewed: Mar. 7, 2008

I made this for mine and my boyfriend's anniversary, he loved it!

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Amber

Cooking Level: Beginning

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Reviewed: Mar. 3, 2008

I made this recipe for my family and they went nuts over it. It is one of the best recipes I have come across so far, easy, good and nice looking to serve. Excellent!

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tinuviel98

Cooking Level: Expert

Living In: Kernersville, North Carolina, USA

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Reviewed: Mar. 1, 2008

Delicious recipe. I used vegetarian italian sausage - I believe it was Field Roast vegan sausage. That was the only change. Yummy.

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SKOONUS

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Reviewed: Mar. 1, 2008

great and simple recipe. to add some more taste, i used spicy sausages instead of sweet. i also added more sausages and more vodka than the recipe called for, just enough salt to taste, and a scattering of dried spices (basil, italian seasoning).

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sarah

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Reviewed: Feb. 29, 2008

Excellent. I made it without the sausage and used fat-free half and half and it came out amazing! We are trying to watch our calories so this is a great treat - rich and creamy but very little fat!

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Char

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Reviewed: Feb. 27, 2008

This recipe was very tasty and easy to make. It was a little spicy, so I'll probably cut back just a little on the red pepper next time.

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Michelle

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Reviewed: Feb. 27, 2008

Based on the ingredients, I thought this would be a very tasty dish. However, it turned out slightly bland. If I were to make it again, I would use spicy Italian sausage, not sweet, and cut it into chunks instead of crumbling it before browning. I would also add some more salt and red pepper flakes.

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Coubotand

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 26, 2008

Follow this to the "T" and you will not be sorry! I love, LOVE this. I swear I make it at least once a week.

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SWANSON22

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Reviewed: Feb. 19, 2008

This was AWESOME! Like others suggested, I increased the vodka to 1/2 cup and the cream to 3/4 cup and simmered for 30 minutes. It was AMAZING, and even better the next day!

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silverbullet71

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Reviewed: Feb. 10, 2008

This was absolutely the BEST!!!! It got even better then next day, and the next day.

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Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

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Reviewed: Feb. 7, 2008

Delicious! My family rarely tries anything new - they devoured this! And it was super easy to make. Thanks

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Jamie Girl

Cooking Level: Intermediate

Home Town: Walling, Tennessee, USA

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Reviewed: Feb. 4, 2008

Great tasting recipe. Our family likes a bit more sauce so I doubled the pepper flakes, tomatoes, salt, vodka, cream, parsley, and sausage. It was a bit hit!

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TNEWELL73

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Reviewed: Feb. 1, 2008

If I could give this recipe more than 5 stars I would it is the BEST! Every time I make this every one is raving and asking for the recipe. A few tricks of the trade, use a whole pound of ground sausage (spicy ot mild to taste), 6 cloves FRESH garlic, a whole cup of whipping cream, 1/3 cup vodka, and use Delmonte 4 cheese sauce (usually 99cents in a can) AMAZING!!!!!!!!!!!!!!! Try it out you will not be dissapointed.

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MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

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Reviewed: Jan. 24, 2008

Loved it! a nice change from the usual tomato sauce my fiance and I make. I made this with whole wheat penne, and upped the vodka amount to about a 1/3 cup, and upped the heavy whipping cream amount also (based on other reviews) I used the regular sweet italian sausage, and with the amount of red pepper I thought the spiciness was perfect! (my man always adds extra hot sauce anyways..) great recipe!

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Mrs.Stvnsn

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 23, 2008

This is an absolute hit. I've made it for family, dinner parties and my boyfriend's brother averages three helpings when he comes over and it's on the menu. I add more red pepper since we like spicy. Also, don't skip the fresh parsley, it really adds to it. A

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CJ

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 21, 2008

Very nice blend of flavors.

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Skis Sunshyn

Cooking Level: Expert

Home Town: East Chicago, Indiana, USA

Living In: Shellsburg, Iowa, USA

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Reviewed: Jan. 20, 2008

Gourmet all the way! Like other reviewers, I upped the amount of vodka to 1/3 cup and the amount of heavy cream to 3/4 cup. Use the good vodka (I used Ultimat). I put everything together right up through to the vodka and cream and let it simmer on low in my crockpot for a few hours to decrease the acidity from the tomatoes. I added sauteed crimini mushrooms and a little bit of finely minced onion. Once I added the vodka and cream, I let that simmer for another 20-25 minutes. Right before it was done, I added freshly grated Asiago cheese. I also upped the amount of red pepper flakes considerably. VERY delicious and it received rave reviews from the boyfriend! Many thanks!

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