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I did make a few minor modifications to this recipe. I had made it twice before and decided to change it. I added 3 shallots to the first step and used crushed tomatoes since we don't favor a chunky sauce, and I added some oregano. However, I STILL had to puree everything in a blender so that the prosciutto flavor blended better. My husband and sister loved it! I guess the third time really is the charm. This got added to my recipe collection, we'll definitely be making again.
****Original review 7/21/2008: Prosciutto, garlic, cream....how could one go wrong! Excellent flavor. I used fire roasted diced tomatoes instead of whole tomatoes. Since my DH & DD are not big fans of "chunky sauces" I might try this next time with crushed tomato....I bet it would be wonderful. Definitely a keeper! Thanks for posting! New 2010: I made this using crushed tomatos and it was much better appreciated by my DH and DD. I forgot to add the parmesan cheese, but passed it at the table. It tasted a bit sweet without it for some reason, so I won't forget it next time!
5 Stars, Delicious! I doubled the recipe, blended the sauce and omitted the Proscuitto! Simple, and delicious, it was a great crowd pleaser! I will try it with the Proscuitto, and not blend it next time my vegetarian family members are not over! Can't wait! So yummy!
I made the recipe as described, but the sauce tasted a little bland to me, so I added Oregano and a little more garlic/salt. Overall it came out pretty well, easy recipe to follow.
Love this recipe! This is very similar to a recipe I make from the Soprano's cookbook! This time I used crushed tomatoes and added shrimp! It was awesome!! I also don't add crushed red pepper. Not a fan!
thanks i have been trying to replicate my local restaurants penne vodka and this recipe finally helped me do it! I added some chopped onions to the butter with garlic the second time i made it. i also added some tomato sauce in addition to the whole tomatoes. the original recipe is lighter but i wanted it richer saucier.
Wow,.....I just made this disk and my 10 year old daughter who just went to a "movin on up" party for her 5th grade class where they had a caterer bring the same dish in told me mine was better. I am a pretty good cook to and would love to offer some of my own recipes sometimes. I have a Nephew also who went to Culinary School and is a Chef who gives me lots of good ideas. Thanks so much for such a good recipe....it was so easy and a great recipe I will use over and over. Chellen322@aol.com (Helen)
I made this recipe as an appetizer for Christmas yesterday. It was DELICIOUS and everyone loved it! I used a jar of one of my favorite marinara sauces instead of the can of crushed tomatoes the recipe called for. I also added cubed chicken pieces. I think the next time I make this dish I am going to add some saut?ed onions as others have mentioned. I worked in an Italian restaurant for over 8 years when I was younger and their vodka sauce is one of my family's favorites, but they were just as pleased if not more in love with this one!
Absolutely delicious. Just like the penne alla vodka that I loved to order in Italian restaurants in NJ (it's an American-Italian dish)--it's the first recipe I've tried that comes out the right pink color. I didn't try it this time, but I've also seen this with peas in it. It's very rich. I wouldn't skimp on any of the ingredients, though. In particular I thought the prosciutto made recipe.
This was terrific and easy. I used whole tomatoes. Sauteed about 1/2 c. onion and then used an immersion blender to puree the sauteed onion, garlic and tomatoes. The red pepper gave a nice bit of bite, but not too much. A winner I will use again! Don't skip the fresh parmesan or peccorino romano at the end. It really makes it.