14 Reviews

I also used a 28 oz can of tomatoes, and increased the amounts of other ingredients. Absolutely fantastic! I ate it over spaghetti squash, while the rest of the family had the linguine. We reheated the leftovers the next day, and the sauce really held up. I've had vodka sauces that separate after a night in the fridge, but this was equally good the next day.

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irishtwinsny September 23, 2009

Fabulous recipe! I sauteed shrimp in olive oil and garlic and added to the sauce. Restaurant quality.

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ToniB November 02, 2012

Very good- hubbie loved it and would have given it 5 stars, I think it needs a little something. But then, there is a local restaurant that serves a pasta with Vodka Sauce that is soooo good (but I'm sure mucccchhh more fattening then this one- it is so much thicker and smoother (aka creamier)) so maybe I need to stop comparing it the theirs.... One word of advise- I "broke" the sauce! I didn't temper the cream (I used 1/2 and 1/2) (I think that is what it is called- when you add hot to cold so it won't separate??)- well mine separated. If you don't want this to happen, you temper it by adding some of the warm sauce, a spoonful at a time- 4-5 spoonfulls, to the cream to warm it before you add it in. I was too lazy- and since no one else commented that it happened to them, I figured I would go for it- and I paid for it!! :0) It's not a big deal- it just makes it look funky. I will make this one again- but I want to figure out how to make it a bit thicker.

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kda949 May 04, 2010

FANTASTIC! Easy to make and easier to eat! Thanks for posting! This definitely goes in the keeper file. :)

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flygirl #5 May 01, 2010

We (my Husband and I) really enjoyed this! I made it a tad different. I used tri-color rotini pasta and a can of ready-cut diced tomatoes. I made sure to drain the tomatoes and dry them by soaking up any additional liquid using a paper towel before adding. I also added some fresh Italian herbs at the end! WONDERFUL!!! I will make this again and again. PERFECT for us!!! Thanks so much for posting this recipe!

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CharleneApril May 11, 2009

Simply fantastic and DH loved it. I didn't have whipping cream so I added mascarpone. Thank you Uncle Bill.

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Iwona1961 January 06, 2009

a little spicy and could use more salt but easy and quite delicious!

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tburrows February 28, 2008

Wonderful. We used the sauce over ravioli and will definitely make again - I can't wait to try over gnocchi. The only change I made was to use a 14.5oz can of tomatoes. I was pleasantly surprised that cooking the crushed pepper in the oil at the beginning really made the spiciness come through just right - I'll have to try that technique in other recipes.

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appleydapply March 26, 2007

Yes sir Uncle Bill does it again! I used Rotella crushed tomatoes with chilies instead of the plum and some really crappy Vodka one of my cheap friends left. Turned out super. Thanks for a home for cheap Vodka!

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Jockey February 28, 2007

I made this to go over gnocchi and it was fantastic...didn't need any tweaking, although my husband might prefer that next time I cook it I refrain from using the expensive vodka and go with something more economical! Thanks for the great recipe...it will be used again and again in my house!

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drbecca26 January 13, 2007
Linguine with Vodka Cream Sauce