Reviewed: Dec. 14, 2006

The flavor on this is great. I think next time I will use a little bit less pasta than called for in the recipe.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 30, 2006

Definitely was not impressed; the sauce was way too dry--I scaled the recipe to four and the only thing I added was a few slices of prosciutto and a 1/4 teaspoon of minced garlic. I was bummed.

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Jen

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Reviewed: Sep. 13, 2006

I have never had Vodka Sauce before, but enjoyed this recipe. Added garlic to the onions and just before tossing with the pasta, added some already cooked shrimp for a little something extra...I think next time I will try it with bacon.

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Christina

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Reviewed: Sep. 8, 2006

Everyone I have made this sauce for absolutely loves it and it is my personal favorite as well. Sometimes I also like to add shredded chicken or peas to it as well.

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offm

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Reviewed: Sep. 8, 2006

I made this last night, and it has become our new favorite pasta sauce! We had it over Campanelli pasta (a tubular pasta). The only change I made was to add 1/2 teaspoon of the canned minced garlic (about 1 clove) when I added the onions. Next time I may mash the tomatoes a little bit or buy canned crushed tomatoes. Served it with garlic bread on the side. Thanks for an awesome recipe! *Edit* I found I like the consistancy the best when I use petite diced tomatoes.

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Rebekah

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Rolla, Missouri, USA

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Reviewed: Aug. 27, 2006

Not that this recipe needs ANOTHER review, but it's pretty good. I doubled the sauce and added extra crushed red pepper and it was perfect.

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nskiddo21

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Silver Strand, California, USA

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Reviewed: Aug. 21, 2006

Great sauce- I garnished pasta with fresh basil.

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j. murphy

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Reviewed: Aug. 14, 2006

I thought this recipe was easy and wonderful! My sister loved it so much I had to make extra for her to take back to school.

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triciam55

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Reviewed: May 10, 2006

I had a similar dish in a nice restaraunt and wanted to try to make it at home. This was very very close, and delicious. I used chicken, shallots instead of onion, and asparagus. I also changed the penne to bowtie - but my 3 year old and my husband ate it all and had seconds. I put it in my recipe box.

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bglowacz

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Feb. 28, 2006

What a wonderful change from your typical red/marinara sauce. This was first time we used whole wheat penne and it was delicious! Only changes I made were (1) I used shallots instead of onions, (2) I added minced garlic to the onions, and (3) One pint heavy cream. My sauce was a bit thin, so I probably didn't cook the tomatoes down enough. I can't wait until tomorrow's leftover - - Italian food is the BEST the next day!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 23, 2005

I also added red and green peppers for an added kick. Great recipe.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Dec. 13, 2005

It was a good recipe!!!

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STARR21S

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Reviewed: Nov. 13, 2005

This sauce is awesome, I added cut up bacon into the sauce. I sauted the bacon with the onions and oil, it was delicious, and easy to make!

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Greek Girl

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Reviewed: Jul. 9, 2005

I love this recipe! I've made it lots of times! Though I change it a tad, I mash the tomatoes (I don't like chunky tomatoes) and add extra red pepper flakes, we like it spicy! Also it tastes wonderful with grilled chicken. Thank you for submitting this great recipe!

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SWANSON22

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Reviewed: Mar. 15, 2005

A wonderful recipe! And a nice change from the usual "red" pasta sauce. It was even better heated up the next day. Like several of the reviewers, I also added about a teaspoon of chopped garlic.

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Feb. 8, 2005

I also like to add in some diced prosciutto for more flavor. This sauce works great with any kind of pasta.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 27, 2004

I made this sauce over rigatoni for my family and we were practically stealing it off each other's plates! The only change I made was to crush the tomatoes with a hand held blender thingy because I didn't like the idea of those huge chunks on the pasta. I also added some cooked shrimp to the sauce for the last couple of minutes. This was an awesome recipe, thanks so much!

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SALBAGATOR

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Reviewed: Mar. 5, 2004

This was an awesome recipe. I didn't think it would go over too well with my husband who is absolutely sick of pasta, but he LOVED it! I added 1/4 cup more heavy cream and 1/8 cup more vodka because we like saucy pasta. In addition, I always make pasta with garlic, weather it calls for it or not, so I added one clove of minced garlic to this recipe, as well as doubled the parmesan cheese (you can never have too much cheese!). I am definately making this dish again. Thanks Denise for the recipe.

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