Reviewed: Jan. 30, 2011

Quick, easy and delicious.

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3 users found this review helpful

Reviewer:

alloydCA

Reviewed: Nov. 20, 2010

Not bad. My sauce was thin, but that's my own fault. I had to make my own cream, because I didn't have any. I used Cavatappi pasta and diced tomatoes, because I didn't have whole peeled ones. I will be making this again, but I'll make sure to have the cream on hand. Thanks for the recipe.

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3 users found this review helpful

Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Oct. 12, 2010

Except for the butter, which I didn't use as I didn't feel it was necessary, this is a near classic version of the traditional Italian tomato sauce with vodka and cream. I omitted the red pepper flakes and used tomatoes I had put up from my garden. Simmered the tomatoes for several minutes until slightly reduced and thickened, added the vodka and simmered for another five minutes or so, then stirred in the cream and cooked just until heated through. I served this over breaded veal and farfalle (bowtie) pasta.

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11 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 9, 2010

We loved this

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3 users found this review helpful

Reviewer:

pati

Cooking Level: Expert

Reviewed: Mar. 1, 2010

This was very yummy! my family loved it! we love the spice as well. i added some other things as I always tend to do. i did use cream cheese instead of heavy cream, i added basil parsley and fresh chives to the sauce as well as onions and chopped garlic with a little pinch of oregano fantastic!

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1 user found this review helpful

Reviewer:

Rin

Reviewed: Aug. 27, 2009

I cut this recipe in half and sauteed some chopped onion in olive oil (no butter) along with 3 cloves of garlic. I then added 1/4 tsp. of red pepper flakes. I used a 28 oz. can of crushed tomatoes instead of whole and then added 1 Tbsp. of dried basil, 1/4 tsp. of oregano, and 2 tsp. of sugar to cut the acidity of the tomatoes. I used half and half instead of cream and the sauce thickened up nicely.

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22 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 26, 2009

Love this version of the recipe (Best on Allrecipes). I also added 1/4 cup sun dried tomatoes to give a more intense tomato flavor.

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2 users found this review helpful

Reviewer:

Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

Reviewed: Oct. 18, 2007

This was absolutely wonderful! I used cream cheese in place of heavy cream & parmesan cheese. I also added garlic & topped off with parsley. I didn't have penne pasta, so used fettucini. Will definately make again!

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7 users found this review helpful

Reviewer:

hot chef

Cooking Level: Expert

Reviewed: Apr. 10, 2007

I do a very similar version of this recipe. All same ingredients, but varying amounts. One difference is that I serve mine with fresh chives - heaven!

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3 users found this review helpful