By newspapergal on December 11, 2002
Photo by ][shmael
Photo by ][shmael
"I adopted this recipe in Aug. 2006 & will add input whenever I prepare it. It originally was posted Dec 11, 2002. Original comments: "The best vodka sauce I've ever had. Restaurants wish they had this recipe. Really, it's true.""
Serving Size: 1 (255 g)
Servings Per Recipe: 4
"This vodka sauce is delicious! I made it for the holidays for my family....including my 5 picky children! They do not like lumps in their sauce, so I used tomato puree as a substitute and light cream instead of heavy. I also love Barilla pasta and since we are trying to eat healthier for the new year, I've been using Barilla Plus multigrain penne.......sooo good!!"
"In my opinion, this is a 10 star vodka sauce recipe. The best I've tried by a LONG shot!! I used about 3 tablespoons of EVOO and doubled the garlic. I added a few shakes of crushed red peppers and increased the tomatoes a bit. I doubled the prosciutto (for my meat loving husband) and used 1/2 and 1/2 in place of the heavy cream. UNBELIEVABLE!!! This goes into my top 10 italian pasta recipes of all time. Deosn't seem like it should, given the ingredients...but if you follow the directions and cooking time, the melding of flavors is insane. This is definitely company worthy as well. Served this over rotini pasta alongside a romaine salad. There wasn't a drop left. Will make this weekly for sure. Thank you for posting."
"Bethany, this is a very tasty sauce! I followed your directions to the letter and was rewarded with a very yummy dinner. I tossed it with mini penne and for the first time in a long time, I didn't even add any cheese. The next day, the leftovers were just as good. "
"5 STARS!!! Wonderful flavor - rich and smooth, not overpowering! I substituted 1 lb of shrimp for the prosciutto, and it came out wonderful! I posted a pic of the final product! Fantastic flavor and consistancy!"
"Great Vodka Sauce! I used to go to this one Italian place here in NJ every Friday night for yrs. I became good friends w/the owners (who were from Italy) their Vodka Sauce was exactly like this except they used peas in their sauce as well. If you love peas, try adding them to this. They moved away and closed the Restaurant years back but I will never forget that Vodka sauce. This one is pretty close (just add the peas!) my Mom is 100% Italian and our family recipe for the Vodka sauce is a bit different. I like this one better (sorry Mom!)"
"Better than the restaurants! I followed everyone's advice and halved the oil and I used part cream part milk. Best vodka sauce I've had, no more jar sauce!"
"true...a perfect sauce! I have made it several times and every time it was a hit.Once I made it with sliced porto bello mushrooms,once with shrimp and once with prosciutto,my favorite was with the shrimp I must say. I used 4 Tbsp. olive-oil.I like to use the roma tomatoes,peeled and seeded them,it is worth the extra trouble since you will get a wonderfull smooth sauce this way.I will defently make this sauce often,thank you very much for a great recipe!"
"This was sooooo good! I usually cheat and buy the jar Vodka Sauce but now I see the difference. The only changes I made were only 2 tablespoons of olive oil, 1 extra garlic clove (because we like garlic), no prosciutto (didn't have any) and I sprinkled some parmesan cheese in at the end. Thanks for a great recipe!"
"This was a really good vodka sauce!! I made it with shrimp and also followed others opinion on cutting the oil to 2 Tbsp. I also added some red pepper flakes. thanks for a great recipe!! I wanted to add one more thing, I made this again using a different vodka and felt it altered the taste. So i made again with the same vodka I originally used. I used Svedka vodka..it def made a difference. We love it with Svedka!"
"I too used less oil and it was FANTASTIC!! Thank you!"
"I love this recipe, as does my family. I add 1-2 packets of Splenda. I'm not a fantastic cook and not a horrible cook, but I get rave reviews on this one."
"Great sauce! I've made it twice now. First time with prosciutto and tonight with shrimp. As plum tomatoes are rock hard and tasteless right now I used canned, diced tomatoes, about 3 tbsp oil and the suggested amount of butter. Tonight the tomatoes were a bit more acidic so I added 1 tsp of sugar. Everything else was as posted including the Barilla :) I love how fresh tasting it is - not at all heavy even with the cream. DH was happily engaged and when asked if it was good said "Oh...it's really, really nice. Enough left for lunch tomorrow. Hurray! Thanks Newspapergal"
"I used less oil as well. Otherwise pretty much followed the directions. Turned out great. Will make again!"
"My family thought there was too much basil. We added a bunch of italian cheeses and spinach to the leftovers and that was pretty good."
"Great sauce. I cut back on the prosciutto and added chicken, but otherwise stuck to the recipe and it was fantastic. Easy too. Thanks for the share!"
"The only thing I changed was I used fat free half and half in place of the heavy cream - still a great sauce - my son had three helpings!"
"Really great sauce! Very easy to prepare, too. The one critique my family gave was to use just the slightest bit less basil. They said it verged on overpowering. Besides that I have no complaints. Everyone also loved eating it on French bread when their pasta was gone. 5 star quality without a doubt!"
"Excellent dish, very creamy and smooth. Perhaps something spicy in addition to the base recipe would be good."
"outstanding and quite easy to prepare. I will try it with scallops next! A definate keeper."