Reviewed: Nov. 22, 2009

This recipe is super easy and tastes great. I put shrimp in the sauce when I added the cream and the vodka. It's really good over angel hair pasta.

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Emma

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Reviewed: Nov. 14, 2009

This was great. I added fresh herbs as others suggested and served this for a dinner party and the guests loved it! I used fat free half and half to lighten it up and it was still great.

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Maggie

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Reviewed: Nov. 3, 2009

This is a wonderful recipe. I also added more cream (another 1/2 cup) and vodka (another 1/8 cup) as well as a few shakes of dried basil. The recipe on its own is great, but with the simple changes it was SUPERB!

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lizzielaroo

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 23, 2009

i'd give this 2 1/2 stars if i could. it's not horrible but not great either. i like my sauce creamier and if you do too; you should try the Pasta with Tomato Cream Sauce but is submitted by BLBREWER and add vodka to it.

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janejones81

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Reviewed: Oct. 7, 2009

Very good. I added a clove of garlic and went a little light on the cream. I also didn't cook off the tomatoes as much as the recipe suggests. We will make this again.

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stacyt

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

So good!!

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XtraSweet4

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 7, 2009

Love this recipe! It has become a family favorite! I do buy crushed tomato though. Sometimes I add pan seared chicken and spinach and melt mozzarella cheese on top of the penne with the sauce, delicious! Thanks!

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WhatsCookinGoodLookin

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Reviewed: Aug. 3, 2009

So good!!! First time making this and thought it made me look like a pro. WILL MAKE AGAIN!!

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lovemypugs

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Reviewed: Jun. 17, 2009

I am very impressed by this simple, but delicious recipe for vodka sauce. I added slight changes like added the vodka when the oinons were just transparent and simmered the vodka and tomatoes (I used diced tomatoes with onion and garlic, but used a hand blender to chop them down). I added a little more heavy cream then recommended because we like a little more saucy pasta and some dried basil. The sauce is very good and I will make it again for sure.

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LongIslandborn

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Reviewed: May 3, 2009

Wow! This was my first time making vodka sauce. I will definitely be doing it again. We added baby portabella mushrooms and zucchini to the pile of sauce. We had to add a touch more vodka because we started the pasta later than we should have. A local parsley and garlic goat cheese with crackers was a perfect start to this meal. We served this with baked butternut squash. This is a wonderful addition that will become a part of my regular dinner menu.

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Rachel

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Reviewed: Feb. 18, 2009

This dish came out very good even after all the changes I made in order to be lower in fat: 1) I didn't use any butter, only olive oil. 2) Used crushed tomatos instead of diced. 3) 1/2 cup of half and half + 1/2 cup of milk instead of heavy cream. Served over cheese raviolli because my boys just love it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

Simple, fast, and yummy! I too changed a few things (thanks to reading the reviews before I made it.) I added garlic, only used 1/2 onion, Other additions were: fresh spinach added during the last 3 minutes of boiling the pasta. And I added some dry basil as well. I added the vodka at the time I put in the tomatoes (to give it time to "cook off" the alcohol). This recipe was wonderful on top of ravioli! (I used a 32oz. bag of frozen...perfect amount for the 4-serving recipe.)

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Rachel

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Reviewed: Feb. 3, 2009

I was trying to find a vodka sauce where I could control the sodium a bit, so wanted to make my own - this was great!

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Sue S.

Cooking Level: Expert

Living In: Jamestown, New York, USA

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Reviewed: Jan. 19, 2009

Fantastic Sauce!! Thank you. I do replace the heavy cream with a soy/olive oil mix to remove the heavy dairy/ fat. It's the only thins I change, perfect.

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RotorTrash

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 15, 2008

The taste was very good, but I found the sauce didn't thicken as the recipe stated it would because I had to add cornstarch to help with the process. Would definitely make it again though!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 18, 2008

I had this over gnocchi and it was amazing!

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Rev

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 16, 2008

I'd rate the recipe as-is 3 stars, but with a few additions, I'd bump it up to 4 stars. I added about a 1/2 teaspoon of minced garlic to the onions, and later some garlic powder, but it still could have used more (I love garlic). I used crushed tomatoes as some had recommended for a nice consistency. Once all the ingredients were added, the sauce seemed a bit tart/sour, so I added some sugar to sweeten it up and also some fresh grated parmesan cheese directly to the sauce to taste. The crushed red peppers added a nice kick. I'd probably make again, using the recipe as a base to start off with, and keep on experimenting with it.

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Laureloo2

Cooking Level: Beginning

Home Town: Lynnfield, Massachusetts, USA

Living In: North Andover, Massachusetts, USA

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Reviewed: Sep. 24, 2008

This was an easy and great recipe. I confess I made a few changes. I added a small can of tomato sauce. Let it simmer until almost all liquid was absorbed. I added about 1/2 tsp. of Italian seasoning and 1/2 tsp. of Herbs de Provence. It was really good.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 23, 2008

I was expecting this to be like the local restaurants here in town, which I love! Well it was a disappointment. To me it was to sour tasting. It was not sweet enough or creamy enough.

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bgnan

Cooking Level: Expert

Living In: Ridgway, Pennsylvania, USA

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Reviewed: Jun. 21, 2008

YUM!! This turned out amazing!! I was trying to match Maggiano's Tomato Vodka sauce that they serve on their gnocchi, so I made the following changes. I added 3 tablespoons of jarred minced garlic with the onions, used italian diced tomatoes, doubled the red pepper flakes and finished it off with 1/3 cup chopped fresh basil. Served this over the "quick gnocchi" from this site. Absolutely amazing!

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