This recipe makes enough sauce for two to three pounds of pasta. The sauce is also extremely soupy and needs to reduce for 45 minutes to an hour. There is also too much vodka and too little cheese and no spice at all. I added oregano, salt, pepper, used light butter and part skim mozzarella and it still tasted heavy (because of the cream). I think for my next attempt (which will be a while because it will take a while to use up the leftovers) I will make the following modifications: Halve the recipe, tomatoes, cream (partially substitute milk), vodka, butter. Double the garlic and cheese (add Parmesan). Add the salt, pepper, oregano (again) and red pepper flakes. Add EVOO/substitute for butter.
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This recipe makes enough sauce for two to three pounds of pasta. The sauce is also extremely...