Reviewed: Jan. 11, 2012

I loved it, but my husband did not like it at all.

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Reviewer:

angie

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Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Oct. 18, 2011

This makes a quick, rich and elegant entree. After reading reviews I took some hints. For four servings, I doubled recipe and sauteed two cloves of garlic with the onions and salmon. Didn't have fresh tomatoes so I used drained, canned diced tomatoes. Be sure to use a good quality vodka in this recipe, it makes a big difference (per America's Test Kitchen), don't go cheap! After cooking onions to opaque I increased heat to light smoking and then added vodka (Three Olives). Simmered sauce while 2 cups, dry, of Farfalle pasta was cooking. Forgot the cayenne pepper so I'll add it next time but 1 Tbsp. looks excessive to me. Will add a bit at a time to taste next time. My smoked salmon from Ward Cove, AK was not too salty so I added 1/4 tsp. salt. I served this dish with a pear/gorgonzola salad with sweet & sour dressing and toasted garlic bread. My husband and I both enjoyed the pasta very much.

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Reviewer:

Hanna's Nana

Cooking Level: Expert

Reviewed: Jul. 31, 2011

This is a great recipe - I really enjoyed it. The first time I made this dish I added a little too much pepper so I decided to add only the cayenne pepper next time and there you go: really delicious, something different - in a good way - so this is going to make it in my own little cookbook :) Thanks for sharing this recipe...

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Reviewer:

Destiny2712

Cooking Level: Intermediate

Reviewed: Jun. 14, 2011

This was very nice. My husband loved it. I love creamy tomato pasta sauces, and this one is definitely a keeper. I put it on top of whole wheat spaghetti and served with garlic bread.

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Reviewer:

chayalang

Cooking Level: Intermediate

Reviewed: May 21, 2011

Great My husband said it was one of the best Pasta dishes I have made. Did use Balsamic vinegar and Herb d provence

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Reviewer:

Renee

Reviewed: Feb. 8, 2011

Fabulous! DH inhaled his portion in 5 minutes flat. To cut down on fat, I subbed half & half for cream and increased the tomatoes. The canned tomato sauce was extremely salty -- the whole dish ended up slightly too salty, even though no extras were added.

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Reviewer:

scooters_mom

Reviewed: Jan. 30, 2011

oh this is good!!!...i doubled the recipe to use up the ingreds i had...the only thing i changed was to use sweet red pepper (chopped) instead of fresh tomatoes coz i didnot have them and used 'alymers gourmet pasta sauce with shrooms' for the tom sauce otherwise...i simmered it quite awhile coz i think i used too much cream but it reduced nicely, no harsh vodka taste and well it was well worth making...will forsure recommend this recipe and i will make it again...thanks for sharing...

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Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Jan. 14, 2011

Tried this on my husband today. We both really liked it. Flavors were good and with extra cracked pepper and sprinkled with parmesan cheese, it rocked.

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Reviewer:

HTK

Reviewed: Jan. 18, 2010

Perfect amount for 2 servings. I used evaporated skim milk instead of the cream, worked great. I felt it needed more kick so I added more cayenne and next time I think I'm going to used crushed tomatoes (with spices) in place of the chopped/sauce. I didn't find it "rich and creamy", more tomatoey---just fyi. Still yummy.

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