By RedVinoGirl on September 29, 2008
Photo by FrenchBunny
Photo by FrenchBunny
"This is one that I adopted from Emeril. It's actually a recipe I've been making for years and then found his. I always use a great quality hot turkey or hot chicken italian sausage for this and find that it's just as good as the real deal, however, the true recipe calls for real hot italian sausage. I make it a bit spicier and usually serve this with penne or farfalle. If I don't spice it up too much, even my 2 and 4 year old love this one."
Serving Size: 1 (355 g)
Servings Per Recipe: 6
"Yum!! I LOVE vodka sauce so much! I usually buy it pre-made from the store, but I tried this recipe and now I always make it homemade. I used 6 hot italian sausages, 1/2 white onion, 1 small red pepper and more red pepper flakes. I served it over whole wheat penne, but any pasta is good in my books! I have also made this sauce with sliced chicken breast, it is very good aswell. Thanks for a great recipe!!"
"This sauce is to die for, I have made other vodka sauces in the past nothing comes close to this one, I used frozen fresh basil that I store in my freeze from my summer's crop, I also increased the chili flakes way up and used bulk Italian sausage in place of the turkey sausage, use half of each crushed and drained diced tomatoes, I doubled the complete recipe and i think I really should have tripled it this is so good, what a great recipe I will repeat many times, thank you for sharing ChicagoRN!"
"Excellent. Rich flavors, easy to make."
"My kids love their pasta and they were delighted when they took their first bite of this delicious pasta! I sauteed the sausage separately and then sliced into thin pieces and added it to the sauce. The flavors were just outstanding and this recipe is in my favorites for safe keeping!"
"This was a scrumptious dish. I love vodka sauces. Delicious with the sausage in it. I added more than a pinch of crushed pepper flakes, I like the heat. I too simmered it longer than it says probably 1/2 hour or so. Didn't want spaghetti so I served mine with rigatoni. Had some extra sauce so I put it in my freezer for another delicious lunch next week. I made the sauce last night and had it for lunch today. I think the flavor really tasted better after sitting overnight. JMO Thanks for sharing your recipe ChicagoRN Made for the Think Pink Oct'09"
"I love penne in vodka sauce, and the sausage put this over the top, excellent!! I didn't crumble the sausage, rather sliced it and let it cook in the sauce. I let the sauce cook for longer than directed, more like half an hour, allowing it to cook down and the flavours develop. I was also a little heavy-handed with the cream :D. Oh yes, and I used penne, more because I had sliced the sausage, had I crumbled it as per recipe, spaghetti would have been the better choice. Very good recipe! Made for Think Pink, October 2009"
"I fixed this for dinner before we left CA for Idaho and had my DH father over. I wondered what he would say being he is 92 and picky sometimes on things that might be spicy...We all LOVED it!!! I did use half crushed and half diced tomatoes but followed the recipe as written. Will definately make this again. Served this with a green salad and some bread. Made for Think Pink Tag 2009."
"Awesome recipe. My family really enjoyed this. It was delicious and easy. This is a keeper. Thank you!"
"I would give it 4.5 stars. One of the better vodka sauces I have made. I feel the amount of cream is the perfect amount. The cream does not overpower the dish. I will double the sauce and add more chili flakes next time."