The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 21, 2008
I think this recipe is wonderful - a nice change from the usual spaghetti and meat sauce standby. I don't care for Italian sausage, so I substitute regular ground pork or raw pork breakfast sausage. I've also used white wine since I don't normally have vodka on hand, and if you don't want to buy red pepper flakes, save the little packets that come with your next takeout pizza!
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Photo by Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 21, 2008
Great recipe - admittedly, I am just a fair cook. I can floow a recipe and one time it will come out fantastic the nest time not even close. ButI've made this dish twice now and both my husband and Mother raved about it BOTH times!! Do yourself a favor, try this - if you haven't already!
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Cooking Level: Beginning

Home Town: Westwood, New Jersey, USA
Living In: Dandridge, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: May 19, 2008
this was my kinda of dinner, qucik easy, on the table with in 40 mins, kids loved it. the only thing i did diffrent was i got the wrong tomatoes at the store, so i used a can of dieced tomatoes, and added some fresh in all so. the sauce was a little thin because of this, but it was delicious despite that. i will definatly be making this again.
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Photo by mykidsmom

Cooking Level: Intermediate

Living In: Hoosick Falls, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 19, 2008
I frequently do a sausage pasta with a fresh sauce but never occurred to me to do a vodka cream version. Great! My only alteration is in the pasta choice. Pardon, but I am a particular snob in this area. For a sauce like this one with roll-away chunks, a more appropriate pasta choice is one that snuggles the sauce - in this case I go for an egg noodle or at least the widest fettuccine you can find. Tubed pasta work better on thinner sauces that need a little traveling compartment.
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 12, 2008
I don't eat meat, so I skipped the sausage, and I also made the sauce without the pasta, to pour instead over portobello and asiago cheese ravioli. It was incredible! I used the leftovers the next night on top of a spicy cheese gnocchi - so good, we had it two nights in a row! This sauce is really versatile and I love the spicy kick!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 6, 2008
Great sauce, everyone love it. I made it exactly as stated, and it came out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 2, 2008
Fabulous! I took the advice of a few other reviewers and used almost a cup of cream and about 1/4 cup vodka. I used 12 oz penne instead of a pound, and I'm glad because I don't think there would have been enough sauce with a whole pound. Regardless, this is a knock 'em dead kind of recipe. I will be making it next time I have company. It's just a shame I was eating alone tonight!
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Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 28, 2008
Easy preparation, simple ingredients, great tasting. I followed the recipe as posted, except that I used mild sausage.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 27, 2008
My husband loved this dinner and could not stop taking about how good it was. I put in 1/3 of Gray Goose Votka and 1 cup of heavy whipping cream. I used hot Ital.. sausase. I also used a orange pepper(do not use green) and a package of cut of mushrooms, than the garlic... cooked in olive oil and added to the sausage. I made a salad and had crusty bread with it and a bottle of red wine.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 24, 2008
I make this recipe pretty much exactly as listed, other than changing the pasta to what I have on hand (fusilli, callentani, farfalle, etc.), and there are never any leftovers. Just the right amount of spicing!
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Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Apr. 21, 2008
Wow this was great did not change a thing just double the recipe this is a keeper will cook it again
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 15, 2008
I loved this recipe, will definitely make again. I decreased oil to 2 tbsp. and used half and half instead of whipping cream as that was what I had on hand and I increased vodka to 1/3 cup.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 14, 2008
Hubby actually said 2 1/2 stars and sister said 3. The only thing I did different was omit the parsley. I thought he wouldn't eat it at all if I did that. I don't eat meat but I tried a little of the pasta and it was good but not anything special.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 11, 2008
Changed the recipe a little based on taste and what I had available. May try again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 5, 2008
I like to use the 28oz cans of tomato sauce that already have basil in it. I will also dice up about three roma tomatoes with the sauce. I never add salt, there's enough of that in the canned tomato sauce, and the oil really isn't required at all - perhaps just to prevent the sausage from sticking to the skillet, if anything. During the final minutes of cooking, I'll add about a tablespoon of oregano for a little zip.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 25, 2008
loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 20, 2008
Pleasantly surprised at how good this was! I have tried the jar vodka sauce and this was SO much better. Pretty much followed the recipe except I accidentally opened a can of diced tom. instead of crushed so I used it and blended it with the hand blender and it turned out just fine. I used a mini bottle of vodka and ziti instead of penne. I will double the sauce next time because I thought it could definitley use more, I didn't even add the entire box of cooked pasta because I didn't have enough sauce. After initially tasting thought it needed just a little something more so I added some onion and mushrooms, a sprinkle of basil, oregano and black pepper topped off with grated parm. cheese. My husband has already requested this for an upcoming fishing trip.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 16, 2008
I used half & half because that's what we had and it wasn't as creamy as I would have liked, but the more we ate, the better we liked it. Picky 4 year old loved it!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Tyler, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 10, 2008
This was good!!! We've never before cooked w/vodka, but this turned otu nice! I was hesitant about the pepper flakes, since I like a little spice, but not too much, so I just sprinkled some in. I felt like it was lacking in flavor though so next time I will either try spicy sausage or more pepper flakes! Also I used only 3 garlic cloves and we couldnt taste any garlic so will add more (we are garlic lovers though) To make it a little healthier, I used turkey italian sausage and used lowfat half and half and 1 tsp corn starch (to thicken) and lowfat 2% mozzarella chz. Will try this again w/some adjustments! Thx!
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Photo by cookaholic

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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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