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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DARENDA

Cooking Level: Intermediate

Living In: Pocahontas, Arkansas, USA

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Reviewed: Jan. 16, 2009

Really good recipe! The only thing that I do different is saute' bell peppers, onions and garlic in place of the italian sausage; I also use whole wheat pasta instead of that enriched stuff. Oh, and I add some dried basil to the sauce- very tasty!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jan. 11, 2009

Soo good

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Nina

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Jan. 6, 2009

This was very good; really warmed us from the inside out on a frigid day. I felt the sauce was missing something and added about a half cup of grated parmesan cheese to round out the flavors.

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amberln

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 6, 2009

I have made this just as the recipe is and it turned out great but this time I changed it up and it was just fantastic. I heated oil and added plenty of garlic and a splash of white wine and cooked in it med sized shrimp until pink. Then I set the shrimp aside. I added a can of diced tomatoes, parsley, red pepper, basil and salt, letting it simmer for 15 min like the recipe says. When I added the vodka at that point, I added fat free skim milk and a spoonful of light sour cream that I had beat together. I mixed the shrimp back in and mixed in the pasta. Yummy!

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Ashley

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Reviewed: Jan. 5, 2009

Such a simple and delicious recipe! I prefer to use cilantro instead of parsley though. Gives it a much cleaner flavor.

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Nichole

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

I made a couple minor changes - i halved the amount of garlic and substituted with two minced shallots. I also used fresh basil instead of parsley. I used a very light turkey Italian sausage that I got at Whole Foods. Yummy!

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Vicki in CA

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Dec. 26, 2008

This was a great spicy pasta dish. Husband and I absolutely loved it.

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walker409

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

This recipe blew my mind away! It was spicy and creamy, with just the right amount of vodka kick to it to make it irresistible! I have made a few changes to the amounts though. Just to clarify - I am in no way trying to criticise the recipe whatsoever and these are just little personal adjustments to a wonderful dish, if they've helped you I'm glad! I'm from the UK so if you have Tesco's - you'll know exactly what I'm talking about! This is the best version I've made so far: I didn't know where to get the sweet Italian pork sausages so I substituted with 1 pack of Tesco's Finest 6 British Pork Sausages with Bramley Apples (454g). Plonked all 6 (without casing of course) in it. I added a bit more garlic to the recipe: about 6 cloves instead of 4. I chopped it all up, sauteed some in the oil before adding the sausage, then added the rest of the garlic after the sausage was nice and browned - like the recipe states. If you're not using any sweet sausages, try adding about a teaspoon of honey before you add the can of tomatoes and then a little sugar before the cream and vodka to give the dish a more complex flavour, if the honey's not enough. I did substitute the can of tomatoes with regular Tesco brand (not Tesco Value - important to know since the Value cans are very watery and have little flavour) crushed tomatoes with either herbs (that will be basil etc.), garlic or onion - take your pick. Then I added a tad less cream than the recipe called for but I don't really th

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Tasha

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Reviewed: Dec. 5, 2008

Definitely a good departure for standard marinara sauce! I used only 2 cloves of garlic (they were HUGE), subbed turkey sausages, halved the red pepper, decreased the vodka and half & half, added some parmesan and a few slices of pancetta. NOTE: If you add parmesan & pancetta, back off on the salt. Otherwise, it was great!

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Dec. 2, 2008

I've made this several times now and I took the advice of another reviewer and upped the vodka to 1/4 c and the cream to 3/4 c and it turns out great everytime! I also up the garlic amount just because me and my boyfriend love garlic!

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rutu0326

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Reviewed: Nov. 30, 2008

With no vodka, only a half-can of tomato paste and a small can of stewed tomatoes and just one clove of garlic, I decided I could make this work - and it turned out wonderful! I squeezed 3 links out into chunks to make it a bit meatier for my guy, and cut the red pepper in half. (We're wimpy with hot stuff) I just added water to the rest of the can of paste to make the sauce and a dash of italian seasoning so the paste wouldn't bland everything. I can't wait to try the recipe as written (except for the pepper of course) because this had an awesome flavor. The heavy cream really does add a little somethin-somethin. I got 2 thumbs up, so you get 5 stars! Thanks.

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CATJENKINS

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: New Holland, Pennsylvania, USA

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Reviewed: Nov. 26, 2008

You can't really miss with heavy cream and Italian meats. I did modify some things-- I used thinly sliced breseola (Italian cured beef) instead of the sausage. I think this cuts down on the fat a little bit and gives the sauce a nice smoked flavor. Also, instead of adding the vodka to the sauce, I add it to the meat once it starts to brown. This helps lift up the bits of browned meat off the pan (I think this is called deglazing) and also allows most of the alcohol to evaporate so you don't get as much of that alcohol taste. I also tried adding diced eggplant (about 2 cups) right after browning the meat. Very tasty.

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Cristina

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 26, 2008

This recipes was wonderful...and I was able to feed the whole family with leftovers to spare. Great recipe! Thanks.

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jayluv12

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

S-I-M-P-L-I-C-I-T-Y at it's best.. Being Sicilian, I made a few changes only for our familia's likings, I used salmon instead of sausage.. I use fresh diced up, (can be used too), cook in the oil till slightly pink, make sure not to over cook, then follow recipes as directed for cooking,. I crushed fresh cherry tomatoes, and added a tad of tomato sauce,& added fresh basil, oregano,tad of parsely, followed cooking times as directed. I added more vodka (Grey Goose) than called for due to adding some sauce with the tomatoes. served with fresh asago & parmesan.. This is just from a Italian prespective and likings... The recipes is great as is.. Well Done!!

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alwyzawondercook

Cooking Level: Expert

Living In: Acapulco, Guerrero, Mexico

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Reviewed: Nov. 10, 2008

GREAT!! thanks so much for the recipe. i love it

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TVANDERHIDER

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Reviewed: Nov. 9, 2008

If I could give this recipe 10 stars, I would. This recipe is AMAZING, ... and SOOOOO easy! I used prosciutto rather than sausage. Huge success! My husband LOVES Vodka Sauce and this one was no exception. He does however love spicy foods, and the red pepper flakes were a bit too much for him, so I think I will half that the next time. Thanks so much for a terrific recipe!!!

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JLR1331

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: Nov. 8, 2008

OH. MY. GOODNESS!!!! I think this was the most yummiest thing I've ever made. I used diced tomatoes, the kind with added basil, garlic and onion. I also used half and half, but next time I'll use cream. I also used the hot italian sausage, and that made it very spicy. I'll use sweet next time. Also, I have to say that I kinda liked the sauce before I added the half and half. Will for sure be making this again!!

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Penne with Spicy Vodka Tomato Cream Sauce

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