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 1/2 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, 1/2 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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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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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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Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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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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hot chef

Cooking Level: Expert

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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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Karen

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 1, 2007

This was delicious. We used fat free half and half and it turned out great. I will be making this a lot in the future.

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ADELSITE

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Reviewed: Nov. 8, 2005

WAY TOO SPICY! Plus the sauce was a little too thin because of the amount of pasta. I'd definitely decrease the amount of red pepper flakes.

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RLupisella

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Clinton, Tennessee, USA

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Reviewed: Mar. 13, 2004

Absolutely amazing recipe. My boyfriend and I finished a whole pound of pasta together. He is picky with foods, but he LOVED this dish. Very easy as well.

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ILLANNA24

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 4, 2002

I have had other vodka sauces that I liked better than this recipe. I thought that there was too much vodka in it and it "burned" the sauce.

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Steph

Cooking Level: Expert

Home Town: Clarion, Iowa, USA

Living In: Bridgewater, Iowa, USA

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Reviewed: Mar. 17, 2002

i thought this recipe was excellent. i added some garlic and onions the first time i made it, and now i'm going to add some mushrooms. i didn't add as many red pepper flakes as the recipe called for, just sprinkled some in. i couldn't believe how fast and easy this was to make.

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