Reviewed: Jul. 19, 2009

Weird taste. Don't waste your time with this recipe.

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Reviewed: May 18, 2009

I was so impressed with this recipe. It was a breeze to put together and the outcome was so good. My husband and I thought this was one of the better pasta dishes we have had in a long time. The only thing I did differently was I added more peas than the recipe called for and extra crushed red pepper because we like more heat, but other than that, we followed the recipe. We will make this a staple in our house. Thank you for the great recipe, Angchick!

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SavvyTech

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

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Reviewed: Apr. 6, 2009

LOVED THIS! I used Mostaccioli noodles this time!

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MIADAMIANI

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Reviewed: Dec. 2, 2008

SOOOO yummy! Loved it.

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Renee

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Reviewed: Mar. 14, 2008

Replace 1/2 of the cream with low sodium chicken broth to reduce fat; amazingly good! Subbed Sweet Italian Sausage-Johnsonvile brand for proscuitto. Brown whole sausage in skillet turning frequently. Remove, slice in 1/4 in. slices, return to skillet, continue to brown. Then, place in collander to rinse under cool running water to remove as much fat as possible. Add browned sausage to sauce & simmer a short while; ladle over pasta for serving.

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Mar. 8, 2008

Super easy recipe that is so delicious! My 4 year old even gobbles it up! I have made this recipe for a few years now, and everyone who has had it thinks I slaved over the stove for days. I have always omitted the crushed red pepper flakes and the peas, but that is just a taste preference. I will be making this recipe for years to come!

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hettielti

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Reviewed: Feb. 22, 2008

I have made this recipe for years, love it every time! I dice the roasted pepper, just a personal preference. The prosciutto definitely makes the dish. Tried to sub 1/2 and 1/2 for cream last time, didn't come out as good - stick with the cream - it's worth it!!

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TCOOKS8

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Reviewed: Jan. 20, 2008

I have been making this recipe for about 2 years or more now. It is a hit every single time. I usually add more of the meat to it (about 1/2). Truly a classic and excellent, unique dish!!!!

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NYGiantsFan

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Reviewed: Sep. 25, 2007

I skipped the prosciutto and the peas and it was still great! Very easy to make - one of my favorite standby recipes. Goes great with cheesy garlic biscuits on the side.

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cinderella08

Cooking Level: Beginning

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 7, 2006

Fantastic! I love this recipe! I made this last night for my Mother-in-law for her birthday and it turned out beautifully. I omitted the peas, I don't like them too much and they weren't missed. I served it with fresh garlic bread and caesar salad, perfect dish for entertaining! Thanks for a good one!

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SweetPea

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Sep. 9, 2006

This has been a family favorite since the first day I made it. Very easy to make.

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Apr. 21, 2006

This was a very tasty recipe! Try it!

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CJ

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2006

Tasty but a lot of work for the results. The proscuitto is what makes this dish! We dropped the tomatoes and spices and used a jar of favorite tomato sauce, then added the cream, vodka, proscuitto, crushed red pepper flakes & cheese. Better!!! You don't really need the vodka and the peas add color but nothing to the flavor. As someone suggested, you can make this with fat free half & half, too. I have done this; tastes good but the sauce is not quite as thick.

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AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

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Reviewed: Jan. 2, 2006

Excellent recipe! Very tasty sauce recipe that brought back the memories when I used to eat Vodka Rigatoni at an Italian restaurant in New Jersey. My girlfriend raved about it so much that both she and I finished everything and didn't leave a drop of sauce on the saucepan. Keep up the good work and please post more super duper pasta sauce recipes!

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TT

Home Town: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Sep. 28, 2005

VERY VERY GOOD. I had the girlfriend's famly over for lunch and I had to impress and I decided to go with this one. Thank God I did! It was awesome. Everybody raved about it. I used tri-color rotini just to make it colorful and I skipped the peas, and it was great. My eight year old couldn't get enough of it. She had it for lunch AND dinner that day.

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Erich

Living In: Simi Valley, California, USA

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Reviewed: Jul. 17, 2005

Maybe it was the red peppers, I used, but I didn't add any sugar either, and it still seemed too sweet. Also, the red peppers seemed overpowering, but it smelled wonderful.

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NIKCOOK

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Reviewed: May 26, 2005

Beyond fabulous! Everyone had seconds and the leftovers were a hot commodity!

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MOMCLRH2O

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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Reviewed: May 13, 2005

A good recipe. I prefer the other vodka sauces that's on this website. Next time I make this, i'll reduce the amount of cream. It diluted the taste of the other ingredients. (besides, it's always easier to add more cream than take it out.) We also added more vodka (yum!) and black pepper to give it a bit more depth of flavor.

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Egad

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2005

My husband and I found this recipe to be quite good...our children weren't wild about it.

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CONNECTICUTMOM

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2005

This was very good. I used fat free half&half instead of cream. Worked well. I also did not have vodka, used Gin, instead and really couldn't taste it. I think you could probably do without if didn't have any. I did use the peas, but next time may use spinach instead. I do think this would be wonderful with shrimp. But do agree with others. Does not make 8 servings.

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mags

Cooking Level: Expert

Home Town: Grand Prairie, Texas, USA

Living In: Streetman, Texas, USA

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