Reviewed: Feb. 23, 2009

I actually give this a 4.5 stars as i liked it as a 5 star, but my wife only gave it 4 stars. We used chorizo sausage and also added sauteed shrimp. the sauce itself was very flavorful and creamy. I rarely use crushed tomatoes, but they werfe wonderful as a base. As many others have said you do really need to up the vodka amount if you want to taste it throughout teh sauce. We used 4 T, double the amount the recipe calls for, and we really could not taste it that much. Others have said that their is too much parsley, but my wife and I can't get enough of fresh herbs, so we loved the amount. Only other real modification was that we used angel hair pasta as that was what we had at the house. e will definatley make this again and maybe incorporate some mozzarella or provel into the sauce as it simmers. Thanks for the recipe.

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Captain

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

I gave it a five because it tasted great, it is really easy to make and takes a relatively short time to make. Also, it requires little clean up and I will have enough leftovers for my boyfriend and me for the next couple meals. I added about a hand full of chopped onion as well as another half a table spoon of vodka. It was a little spicy for me, but I'm a wuss when it comes to that, so I'm probably going to reduce the crushed red peppers by half a tablespoon. Additionally, instead of sausage I used Tofurky Italian sausage which really held well to the meat texture, I was quite surprise since this was a spare of the moment buy from this brand. I also didn't have parsley which didn't really seem to matter much. I then topped it off with some cheese Italian blend cheese, which helped tone down the spiciness as well as gave it a nice texture, and I will definitely add more next time. This is a great student meal that makes a lot for fairly cheap. Well sans the vodka part.

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A PDX Chef

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

This was ok. I was tempted to use spicy italian sausage, but decided to stay true to the recipe and used the sweet. I wish I'd used spicy, I think it would've been much better.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Feb. 18, 2009

i made this for my weekly dinner party and it was PHENOMENAL; went over so well. followed the recipe for the most part, just used half fresh, half canned tomato, light cream, and added the parsley while cooking. definitely making again and again and again..... ;-)

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bri*YELL!

Cooking Level: Intermediate

Home Town: Tunkhannock, Pennsylvania, USA

Living In: Newport, Rhode Island, USA

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Reviewed: Feb. 15, 2009

I just made this last night for my sweatheart for valentines day because it was one of our first dishes together in a restauraunt when we started dating and he loved it! It was such a romantic dish because of all the pretty colors. It was flavorful, easy, and delicious. I will definitely add this recipe to my book and I cant wait to try it again. Thanks for the recipe!

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Cristinas558

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Reviewed: Feb. 14, 2009

One of the best recipes I've ever made! I made these changes: 12 oz penne pasta, EVOO - enough to coat bottom of pan, 6 cloves garlic, 1 small onion, chopped, 2 (14.5 oz) cans diced Italian diced tomatoes, 1/4 cup vodka, 3/4 cup heavy cream, simply the best ever so good!

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Vanessa5475

Cooking Level: Beginning

Living In: Calumet, Michigan, USA

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Reviewed: Feb. 11, 2009

Delicious, fast and easy! As good as any I've had in a restaurant. I took the suggestions of other reviewers and used 3/4 c. heavy cream and 1/4 c. vodka. I also used spicy sausage and increased the garlic. That gave it just enough heat for me, but might not be enough for people who like their food extra spicy. Definitely use less olive oil, I used 2T and that might have even been a little too much.

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laidbackcookie

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Reviewed: Feb. 10, 2009

I followed the recipe's instructions exactly (except for using mild Italian sausage instead of sweet), and it turned out wonderfully! My husband (the picky one) absolutely LOVED it and had seconds. He's super-excited to have it again today for lunch. Things I might change next time: I question if the 1/4 c. of EVOO is really necessary - I think half of that or even less would do the trick. I also would have added an extra link of sausage (2 just didn't make the sauce "meaty" enough for my tastes). TIP: Make sure you use a large skillet with sides (or a low-wide saucepan) - I used a regular skillet with sloping sides and by the time I added the cream & vodka, the sauce was ready to spill over the sides it was so full!

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Lindsey

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 9, 2009

Good but not exactly spectacular

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Chris R

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Reviewed: Feb. 8, 2009

Great recipe! I used chorizo sausage, which I recommend for people who want an extra kick to their pasta.

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gagel

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Reviewed: Feb. 8, 2009

I grew up with an Italian best friend, and I constantly begged her mother to make Penne alla vodka for me... this sauce is much different from the way she makes it, but just as good! I love the addition of the sausage.. I used hot Italian to add a little kick. It was delicious!! It was just my fiance and I, so I made the whole amount at dinner time, had it for lunch the next two days, and still had more to freeze. I'm addicted!

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MeganLeigh

Cooking Level: Beginning

Home Town: Brewster, New York, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Jan. 29, 2009

I loved this recipe! A little spicy for my husband. Made it with wheat penne pasta. Will make again with less red pepper.

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C Rae

Cooking Level: Expert

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Reviewed: Jan. 28, 2009

This was amazing. I took another reviewer's suggestion and used 3/4 cup of heavy cream and 1/4 cup vodka. I added a little shredded Parmesan cheese to the pasta while tossing. I also garnished each dish with a little shaved Parmesan before serving. It was the best dish I've ever made from the all recipes site.

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Alan

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Reviewed: Jan. 27, 2009

excellent, im not a big pasta person, my girlfriend likes pasta, so i went online and found this recipe, and wow, it is excellent

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hotrodd64

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Reviewed: Jan. 24, 2009

Made twice now and really enjoy it. It was ready so fast! My fiance and I love spicy food so we doubled the pepper flakes and it was great!

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Chef Steph

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jan. 24, 2009

This is the best vodka sauce I have ever had (and I love vodka sauce)! Better than any restaurant. I will never order this out anymore, because I know I can make better at home. The red pepper adds the perfect amount of heat. I always use around 6-8 cloves garlic- but I like garlic. The 3/4 tsp salt doesn't overpower the taste, but it is unnecessary. 1/4 tsp is a good amount. If you like your sauce meaty, another link of sausage wouldn't hurt. I always finish this too fast, and would double the recipe next time for freezing.

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Katherine

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Reviewed: Jan. 24, 2009

Everyone loved it.

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Mike

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Reviewed: Jan. 22, 2009

I added extra red pepper and garlic as we really like spicy. I did simmer the sauce for 30 min prior to adding the wine and cream. I only had vanilla vodka so I substituted white vine and I didn't have fresh parsley so I used cilantro as someone else had suggested. It was a very flavorful dish, I will definitely make it again. We agree that the sausage was a nice addition, but not necessary. Since there are just 2 of us, and I don't like leftovers, I froze 1/2 the sauce prior to adding the wine and cream and cooked just 1/2 a pound of farfalle.

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gourmet wannabes

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Yakima, Washington, USA

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Reviewed: Jan. 18, 2009

I have to admit that I didn't follow the recipe exactly. I didn't have the ingredients so I made do with what I had. I used 5 hot italian sausages without the casings and browned them in the pan and then drained. Since it was hot sausage and not sweet I decided not to add any of the red pepper flakes, next time I think I'll add just a pinch to give it a little ump. I didn't use the 1/4 cup of olive oil either; instead I sprinkled a little in the bottom of the pan and sauted 1/2 of an onion 1 stalk of celery and the garlic I then added 1/4 cup of vodka and deglazed the pan. (This would be when I'd add the pinch of red pepper flakes). I used half and half cream (10%) instead of the heavy cream because that is what I had on hand (didn't miss it). Everyone loved it and wants me to make it again.

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LORNA MB

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

Made this tonight for dinner and it was pretty good....good enough to say that I will probably make it again sometime. I had to sub evap. milk since I didn't have any whipping cream.

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