Penne with Vodka Sauce

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
  • 1 cup vodka
  • 1/2 cup heavy cream, at room temperature
  • 1/2 cup grated Parmesan
  • 1 pound penne
Directions

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.2 234
Easy to make, full of flavor, couldn't ask for anything more.! item not reviewed by moderator and published
I swear this recipe was hacked. I do not remember using a whole cup of vodka the last few times i have made this. I lost the printed copy from a few years ago. I followed it exactly since I couldn't find my recipe from before and all you could taste was vodka. My 16 year old wouldn't even eat it, ugh!! Live & learn I tell ya. I also added more cream and sauce. Does it matter what type of vodka? I used Smirnoff. item not reviewed by moderator and published
Way too much vodka. Why didn't I read the reviews? I made it exactly as written. The bite of vodka overshadowed everything. I simmered it over an hour. Didn't help. I added more cream. That helped but not entirely. item not reviewed by moderator and published
Overall, this is a good recipe...But, do not use all of the vodka. A half of a cup would be enough. Mine was edible, but I had to add some sugar and cook a few extra minutes. item not reviewed by moderator and published
I made her tomato sauce as is, omitting the bay leaf and butter. I added 1/4 cup of vodka as many suggested and pretty much followed everything else to a T. I did sauté some shrimps in olive oil and a touch of basil and tossed it into the sauce. DELCIOUS! item not reviewed by moderator and published
I too should have read reviews before making. The vodka was overwhelming. I will need another quart of jar sauce and more pasta to make it good. item not reviewed by moderator and published
i bought jarred vodka sauce so it has marinara vodka garlic onions and all the right spices....then followed the recipe with the heavy cream and cheese!!!! item not reviewed by moderator and published
I wish I had read these reviews before making this sauce. I followed the recipe exactly and even after reducing the sauce for more than 20 minutes it still tasted like vodka. I agree with the other reviewers that there is too much vodka in this recipe. Next time I make this I will use 1/4 cup instead. Vodka sauce is not supposed to taste like vodka or make you feel buzzed from eating it! item not reviewed by moderator and published
First time I made this or any or your recipes. This was fantastic. Easy to cook and all you have to do is follow the recipe and cook as directed. Smelled the sauce just after I added the vodka. The alcohol smell was strong, but let this cook for about 20 to 25 minutes. The flavor was really good. I will make this again and will use your recipes again. So yummy! item not reviewed by moderator and published
This was absolutely delicious!! I did find the tomato sauce to be too acidic for my liking so I added a few tbsp of sugar and that really did the trick! My mom has always added sugar to her tomato sauce so I tried that instead of Giada's butter trick. Adding the 1/2 up of grated cheese at the end really does give the sauce an extra layer of flavor! Do not skip this step! item not reviewed by moderator and published
This recipe was excellent and easy I added some Italian seasoning to the sauce and let it cook for an extra 10 minutes before adding the cream! I used spaghetti sauce from the jar and put it in the food processor! Huge success with my 9 year! He asked for extra! item not reviewed by moderator and published
WAY TOO MUCH VODKA. Use a 1/4 cup of vodka and you'll probably have more than enough. Wasted a heck of a lot of time, food, and money because I put an entire cup of vodka in the sauce. Giada, please amend the recipe, that must be a mistake. item not reviewed by moderator and published
This is one of the best tomato based pasta recipes I have ever used. I serve it so often for dinner guests and it is always a huge hit. I serve it with freshly grilled grilled king prawns. item not reviewed by moderator and published
i loved it.i had this same dish at a local resturant witch i really liked this was better.the vodka sauce was perfect very tasty item not reviewed by moderator and published
tasteless. item not reviewed by moderator and published
Excellent creamy, velvety and just the right amount of flavor. Better than most of the restaurants in my neighborhood who overcharge for their vodka sauce. This is one of my favorite variants to my homemade marinara which I make a lot of. Kudos to Giada. Will make many more times in the future. item not reviewed by moderator and published
Vodka is basically a neutral spirit, i.e., grain alcohol diluted with water. There's really very little point to adding a cup of it, then cooking off most of the alcohol and most of the water. Instead, wait until after the sauce is done, turn off the heat, then add vodka to taste - I find that 2-3 TBL is about right. Other than that, it's a decent recipe. item not reviewed by moderator and published
I didn't LOVE it, but I thought it was pretty good. I've ordered this a lot at restaurants and definitely have had better, but this is a good recipe if you want to make it yourself. Also, I've made her 'simple tomato sauce' many times now, and it's always delicious to go with any pasta... item not reviewed by moderator and published
Delicious! I reduced it longer than the 20 minutes, added sauteed shrimp and mushrooms after cream, very tasty. I also liked the tomato sauce, froze some of both for future use. item not reviewed by moderator and published
Follow the recipe and you will love this. Used Giada's simple sauce recipe and full amount of vodka. You must cook it down after adding the vodka. The 20 minutes she suggests is just a suggestion. It has to reduce. That said: Family loved it! In addition to the listed ingredients, crisped 1/8 lb pancetta in the pan prior to adding tomato sauce. Perfect. If you are feeding 6 people, you should make a larger batch -- they will want large helpings of this! My family of three ate more than half of it, and one of them is only 7 yo! item not reviewed by moderator and published
"OMG!!! I just made this tonight for the very first time and I cleaned my plate. lol My big brother loved it too. Besides adding some boneless chicken breast to it, I didn't subtract anything from the recipe. I followed it to the Tee and the vodka I used was diluted vodka, which was the only one I had in the house. And still, the result was sooo yummy!!! I absolutely loved the outcome. I have some sauce left over which I'm freezing for next week. It is sooo good, I'm gonna make it monthly now. Thank you!!! item not reviewed by moderator and published
Super yummy! I reduced the vodka to half a cup. The sauce had a perfect consistency. I would add shrimp, chicken or sausage to it next time. item not reviewed by moderator and published
WAY too much vodka. I'm a new cook so if I knew to boil vodka beforehand, I think I would have had much better results. item not reviewed by moderator and published
I loved this sauce. At first I used only one can of crushed tomatoes, but that would have required me to cut the recipe in half. I didn't end up doing that and I added the full cup of vodka. That was way too much so after realizing my mistake I added another can of crushed tomatoes, then I let the vodka boil off. It didn't take long and the sauce came out so delicious. The way I make my simple sauce is with crushed tomatoes, basil, dried oregano, thyme, crushed garlic - I make it into a paste - , onion, sazon, and a little olive oil in the beginning to sweat the onions and garlic. It was so yummy and I was so happy to have made so much. I froze it and let the rest sit in the freezer for another dinner. item not reviewed by moderator and published
The key is to burn off the alcohol in the Vodka before you add the tomotoes, the receipe that I use adds 1/4 tsp of crushed red pepper to the vodka and let stand for a few hours, it gives the sauce a little kick item not reviewed by moderator and published
Did Not like it at all thought it would be more of a light sauce and creamy and to much basil. Whould never make it again. item not reviewed by moderator and published
I agree there is much too much Vodka ....I think its a misprint all other recipes call for a 1/4 cup vodka for the same amount of sauce......I really really hope its a misprint otherwise it a no-go .....Threw it all out inedible!!!!!!!!!!! item not reviewed by moderator and published
Inedible! Too much vodka. A waste of time and Ingredients. item not reviewed by moderator and published
This recipe was good and simple. I used store-bought sauce - Hunts Traditional in the can and the consistency is such that there is no need to blend it like the recipe calls for. It came in 16 oz cans so I halfed all of the other ingredients. There was a perfect amount for 1 box of pasta (and I am a sauce fiend). I will make this again, but tweak it a bit... Next time I will add a bit more cream than the recipe calls for and be sure to add fresh grated parmesan or locatelli. I added 4C cheese and it didn't "melt", but stayed in little granules. item not reviewed by moderator and published
I am a "novice" chef who only cooks for myself and my family but this is my son's new favorite Penne Ala Vodka recipe (next time I will add bacon, peas & chunks of tomato). Thank you Giada !!! item not reviewed by moderator and published
Great recipe. I added shrimp asparagas and broccoli after adding the cream. the vegtables were blanched and shrimp was slightly cooked before adding them to the sauce. My husband loved it too! item not reviewed by moderator and published
Wonderful base recipe. I used this to make shrimp with vodka sauce, and so the only main change was to saute some shrimp until par-coked before proceeding with the recipe. I then added the shrimp to the pot after the cream addition. I also used store bought tomato sauce. One thing i would caution it to be sure to cook the vodka off sufficiently for your taste, as it can be quite flavourful if your not wanting or expecting bold alcohol taste in your dish. The other thing to remember is that the cream will mellow out the vodka tast, and make it a lot smoother, so don't despair if your nervous about the flavours if you haven't yet added the cream. Shrimp or chicken would be great additions to this dish. Finish with fresh basil/parsley for a wonderful dish. Thanks Giada. item not reviewed by moderator and published
Delicious, rich and creamy. This recipe is fantastic. We added some grilled chicken to the top to round it out a little. Wouldn't change a thing about this recipe, Giada has it perfect. As stated by other reviewers be sure to reduce the sauce like the recipe suggests so that you cook off the alcohol. This one's a keeper! item not reviewed by moderator and published
Made this over the weekend to freeze and used Giada's tomato sauce as the foundation--then moved on to the vodka sauce. The only change was that I added pancetta. Yes, you do have to reduce and slow simmer the vodka/tomato sauce and it took me about 45 minutes. In the end, it was delicious! Inspired to make this when I saw Ina and the chef from a local Italian restaurant make vodka sauce and absolutely couldn't imagine putting oregano in it. Checked with Giada's recipe and agreed that basil is more to my liking. item not reviewed by moderator and published
This recipe was excellent. The reviewers that said it tasted like alcohol and got woozy after eating it were woozy before they started this recipe. Vodka is odorless tasteless and adds nothing to the dish once it is reduced. Its all about the cream and sauce. Wine on the other hand leaves all the fruit flavors once the alcohol reduced. This recipe was in my top five and I highly recommend it. Giada?s brother. Just kidding. It?s great. item not reviewed by moderator and published
I love Giada's show and recipes. So far everything I've tried to make tastes exquisite. This sauce is simple to make and taste great. item not reviewed by moderator and published
As previously said, anyone who has written a negative review including that "the dish was a watery mess" or "I got buzzed after half of my serving" or better yet, "I had to throw the whole batch away" CLEARLY DID NOT READ. Reduction and burning off the Vodka is essential to making an edible meal. Simple and fabulous recipe, it was a cinch! My ultra picky "penne alla vodka connisseur boyfriend" said that this was very good, perhaps the best he's had... Now that is saying a lot... Easy. Tasty. Make sure you reduce and simmer for long enough (I simmered for 40+ minutes, making it even tastier). Enjoy! item not reviewed by moderator and published
I have been in a chef for 22 years and let me tell you Chef Larentiis...You have out-done yourself with this recipe!! it's simple and tasty. item not reviewed by moderator and published
I made the the tomato sauce instead of using store bought. It called for WAY too much oil. I had to skim it from the surface of the sauce. Overall, it was completely flavorless. The vodka didn't help. I think it could have used more cream and seasoning. And there was so much left over. What a waste. This was my first attempt at a Giada recipe and will likely be my last. item not reviewed by moderator and published
This was my first time ever really cooking. this recipe was extremely easy to follow, and came out amazingly! item not reviewed by moderator and published
I followed the recipe as it was written with one addition. I cooked 1/4 lb pancetta in a separate pot and deglazed it with the tomato sauce and vodka. On my stove I needed to let it cook longer for the alcohol to evaporate. I think that's the problem most people have with this recipe. Either they're skipping a step, or they're not letting the reduction cook long enough. No two stoves are the same. item not reviewed by moderator and published
I read all of the reviews but I didn't have any of these problems. You seriously have to follow the directions exactly as they are written. In the beginning there was a strong vodka taste. I just continued to reduce my sauce. Soon enough it was milder tasting, and came out great. You can't rush the recipe. If it still tastes too strongly of vodka, continue to reduce. item not reviewed by moderator and published
This was really good and easy to make. There was not too much alcohol just make sure you simmer it long enough to cook off all the alcohol. I really enjoyed this dish. item not reviewed by moderator and published
I really liked the simplicity of this recipe - I used jarred marinara sauce - and dinner was on the table in about 30 minutes! I think that I should have simmered the sauce & vodka in the beginning a little more ? as the vodka taste was ever present ? but was still really good. Thanks to Giada ? this one is a keeper for a quick and delicious supper. item not reviewed by moderator and published
I thought this seemed like a ot of vodka, but I got this recipe out of Giada's cookbook so I didn't read the reviews. Wish I would have....I would have saved almost $20 in ingredients (including chicken). I can definitely see the potential though. I would recommend cutting the vodka but at least half, if not more. Maybe add some fresh basil, too. I literally have a buzz from this dish and I only ate half of my serving. Bummer and a waste of ingredients. item not reviewed by moderator and published
This is a boozy, watery mess-don't waste your vodka. Here is what I did for my penne alla vodka, and it came out great. I sauteed 3 minced garlic cloves and one tablespoon of shallots, with a sprinkle of red pepper flakes and a bay leaf in 2 tablespoons of butter and a splash of olive oil. Then I added one small can of tomato paste and only 1/2 a cup of vodka. I stirred while some of the vodka cooked out, about 4 minutes, then I added a pint of heavy cream and Kosher salt and pepper to taste. When I strained my penne, I reserved a little bit of my salted pasta water. Mix sauce with the penne, and about 1/2 a cup of grated parmesean. If sauce gets too thick, add a little bit of the pasta water to loosen it up. It came out wonderful, everyone went back for seconds and thirds! The tomato paste makes a smooth and creamy sauce, but if you like it chunkier, use a marinara. item not reviewed by moderator and published
Per the other reviews, I used 1/3 C of vodka. I doubled the tomato component, using approx 1-1/2 cups of The Barefoot Contessa's Basic Marinara, which I first pureed in a blender. I sauteed the onions in only 2T of butter and only used 3/4 C of heavy cream; made the sauce slightly healthier! I used red pepper flakes instead of tobasco. Could have used 8 oz prosciutto instead of 4 oz as I used more tomato sauce. All of these solved the problem of the sauce being too watery. Family loved it! item not reviewed by moderator and published
I've been using this recipe for a few years and always get compliments. I always saute some prosciutto and onion in a little butter and add to the sauce while it's simmering. If I am in a rush, I use Rao's brand marinara...but it's always best when I have time to make the homemade version. I use San Marzano brand crushed tomatoes when making the sauce. I do often simmer the sauce for a little longer in order to lessen the vodka flavor and make sure the alcohol is all cooked off. item not reviewed by moderator and published
A whole cup? My usual recipe calls for 1/4 cup vodka for a 35 ounce can of crushed tomatoes, roughly the same amount of heavy cream and Parmesan, and that is plenty of vodka. item not reviewed by moderator and published
I made this without the vodka and it was easy and great. I will make this again for sure! item not reviewed by moderator and published
Can you say Holy vodka? I doubled the cream, the cheese, the marinara, and it still reaked of vodka. I would probably start off with 1/4 cup, and add as you cook. It smelled like the alcohol wouldn't cook out of the sauce, and I cooked the sauce for at least an hour. Her marinara is out of this world, and I think this vodka sauce would be too. JUST REDUCE THE VODKA! I had to throw out all of the leftovers, what a waste! item not reviewed by moderator and published
I was excited to make this recipe. However, 1 cup of vodka was too much. I started making the basic marinara sauce and mixed in the vodka and simmered for 1 hour, hoping the vodka would reduce and sauce would thicken. Somehow after pouring the sauce onto my pasta, I got a watery consistency at the bottom of my bowl. Would not try this recipe again. item not reviewed by moderator and published
After reading some of the reviews on here, I was conservative with the vodka and only used half what was called for, and increased the cream a little. But then I realized that my standard size batch of marinara sauce (using 2-28 ounce cans of tomatoes and the other ingredients) makes more than the quart specified in this. So that probably wasn't necessary. I tasted it after I added the Skyy vodka and before the cream and it was very good and not liquor tasting even then. I also let it simmer about 10 minutes longer than the time given. The sauce turned out really good, but next time I think I'll go with 3/4 or the specified cup of vodka as it was barely detectable and not in a overpowering liquor taste way. I always keep batches of the basic marinara sauce on hand, but I may start alternating with this for times when I'm craving something a bit creamier. item not reviewed by moderator and published
So great!!! I was a little concerned because of the comments that the vodka flavor was too strong. So glad I didn't listen and tried it anyway. It was perfect. Followed the instructions perfectly and tasted the sauce as it was reducing, so I would get the right flavor. Vodka flavor is present but not over powering. Made it for a dinner party and it was a huge hit. The only downside was there were no leftover. Will make this again. item not reviewed by moderator and published
I usually let it simmer a little extra time (the vodka is a strong flavor) and sometimes add a little extra cream. But either way, this recipe is fabulous to have in your cook's repertoire. I've always gotten great compliments on this one :D item not reviewed by moderator and published
Was hoping to love this because it is so easy, but no one in my family liked it very much - too strong of a Vodka flavor - I used Skyy Vodka - not a cheap vodka. Threw away the leftovers. Disappointed. item not reviewed by moderator and published
I love Giada's simple tomato sauce so I knew this recipe would be great and it was! It is easy and delicious. item not reviewed by moderator and published
It was an easy enough recipe, but the vodka was overpowering and I used 1/2 a cup! After we ate dinner we ended up letting the sauce simmer for awhile longer. Definitely start with less vodka and add more to suit your taste as you cook. item not reviewed by moderator and published
I don't know if it makes a difference, whether you use the homemade sauce or store bought, but I think this recipe is fantastic. I made it using Giada's simple tomato sauce and reduced it a little longer than the recipe calls for. Just make sure you keep tasting it before you pour it on your pasta; if it tastes too strong, keep reducing. Plus it will taste stronger by itself than when it is on the pasta. Hope this helps! item not reviewed by moderator and published
I made this for the first time last night. I had no idea vodka sauce was such a snap to make. I already had Giada's marinara sauce made and followed directions exactly for the sauce. I also separately sauteed 8 collossal shrimp (8 to a pound) with a bit of garlic and olive oil and added them to the rigatoni and sauce and tossed together at the end. I sprinkled with a handful of fresh parsley and basil. This was truly excellent and so simple. item not reviewed by moderator and published
I found this a few months ago and decided to make it for my 3 roommates and I. They love it so much I make it every couple of weeks now. I added my own little touch to it since then, adding more cheese and I just use canned Hunt's Four cheese tomato sauce. It's one of my favorite dishes now. Simmer some sausage in it right after you add the cheese and a few minutes before you add the pasta, YUM!! item not reviewed by moderator and published
this was awesome. went to a Ladies Auxiliary part and had this...absolutely awesome..... item not reviewed by moderator and published
I was so excited when I saw this recipe, I promised my coworker that I would bring it in for her for lunch tomorrow! I can't bring this to work, unless we want to be slumped over our desks after eating it! I wish I read the reviews before making this...I think with 1/2 cup of vodka (or maybe reducing much more than 20 minutes) it would have been edible. I made the tomato sauce in the recipe and have some of that...that is the only salvage from this! item not reviewed by moderator and published
I made this recipe from one of Giada's cookbooks. It was PERFECT. Everything I have made of her's has turned out fabulous. It was definitely worth the time it took to make it. I also made some extra marinara sauce, froze it, and added the rest of the vodka sauce recipes ingredient when I needed it fast. I recommend it to everyone. item not reviewed by moderator and published
This took way too long...and it was soooo thick!! I followed the recipe to a T and I'm not sure what I did wrong or how I can get it a little more watery now that I have already added the pasta to the sauce. item not reviewed by moderator and published
i just tried this and got great reviews - very simple to make, and easy to change things up with red pepper flakes, mushrooms, sausage or whatever you like. i thought the vodka flavor was a little strong as well - i simmered it a bit longer to tone it down, and added a little more cream - although others disagreed and though it was perfect. so i guess it's all personal preference. i would start with a little less, maybe 3/4 cup to be cautious. item not reviewed by moderator and published
this is one of the best sauces i have tasted item not reviewed by moderator and published
Very stong vodka taste, try cutting in 1/2... item not reviewed by moderator and published
Tried this version and it was better than any I have had in a restaurant. Preparation was quick and easy. directions were clear. I used Giada's version of marinara, which is very similiar to what I usually make and it was just as good, if not better. Everyone loved the flavor, especially since I served it with grilled shrimp on the side as the protein. I will make this dish again. Thanks, Giada. item not reviewed by moderator and published
A little disappointed in this recipe by Giada, I expected more. Too much vodka for sure, I had a hangover the next day! Also needs more time to reduce and simmer if you are supposed to put in one cup of vodka, I should have known better! item not reviewed by moderator and published
This is a great recipe for sauce! My entire family loved it! All I would say is to add a little less vodka... maybe 3/4 of a cup? Overall though, delicious! item not reviewed by moderator and published
It the easiest, most effiecient and best tasting vodka sauce I hae ever had or made. Everytime I make it, I get raves from everyone and repeated requests to make it again. The taste, smell and presentation are top notch! item not reviewed by moderator and published
I tried one of giada's older vodka penne recipes (no longer available) that was much better (but similar) to this. she heated proscuitto in a pan and burned off the vodka with a match before adding the cream and the tomato sauce. FANTASTIC pasta dish and super easy to make. My favourite! item not reviewed by moderator and published
Wow... too much vodka, not enough sauce. I had to add another half a jar of sauce and more cream, plus simmer it for an hour to get it non-lethal! item not reviewed by moderator and published
Just wonderful and super easy. Sauce is fantastic! Try it! item not reviewed by moderator and published
The vodka really adds nice kick to Giada's Marinara recipe from her Everyday Italian book. She suggests Rigatoni or Penne, but I prefer Cavatapi. item not reviewed by moderator and published
My husband is Italian and from NYC and says this is the BEST vodka sauce he's ever had!! The only thing I did differently was add a couple roasted red peppers to the sauce before blending. I also used Absolut vodka, which probably makes a difference. Oh, and the longer you let it simmer, the better it will taste. Delicious!! item not reviewed by moderator and published
I thought this was great. Used a cup of Vodka and reduced it probably 30 minutes and couldn't even taste Vodka (and I'm pregnant so if it was there I would have tasted it). Served it with fresh salmon ravioli and was very good, but I went to school in providence and you find this sauce served with lobster ravioli all of the time. So if you have the time and/or inclination I highly recommend it. I served leftover sauce with plain pasta next day and was still awesome. Took me back to college days. xo item not reviewed by moderator and published
Sorry, If you did not rate this recipe 5 stars you either did not follow directions or your palate is not refined! This recipe is simple, sophisticated, and extremely delicious!!! Thanks again Giada, your recipes are ALWAYS "to die for"!!! item not reviewed by moderator and published
This was delicious!! I used Giada's tomato sauce recipe (which was great on its own) and used 3/4 a cup of vodka, since some people said it was too strong. I let it reduce at least 30 minutes, until I couldn't smell the alcohol burning off anymore, and it was fantastic. My vegetarian boyfriend loved it, as did I. Thank you Giada. item not reviewed by moderator and published
Very good, too much vodka though item not reviewed by moderator and published
This was an easy dish to make and it was simply delicious. item not reviewed by moderator and published
I have tried other vodka sauce recipes and this was the easiest. The trick is if it still tastes like vodka let it reduce more and it will turn out really wonderful! item not reviewed by moderator and published
Added sliced hot Italian sausage. Great flavors and very hardy. Next time I'm going to try it with shrimp. Emmmmmmmm! item not reviewed by moderator and published
I love pasta and had used bottled vodka sauce before. I love to cook and tried this recipe to serve at dinner with another couple. It was great! The only problem I had was that the vodka taste was a little stronger than I would have liked. item not reviewed by moderator and published
all my recipes i tried from gida were all great! this one was delicious!!!! made it for my whole family for the 1st time and everybody raved about it!!! a++++++ item not reviewed by moderator and published
I enjoyed this recipe so much! It is the best penne and vodka that I have ever tasted! I make this for all of my friends all the time and they rave about it! item not reviewed by moderator and published
The recipe is perfect -- I would suggest that the vodka be good quality -- as with any recipe, your final product will be only as good as the ingredients you use -- item not reviewed by moderator and published
I've made this several times already. Added shrimp and came out great! I got for a little more heavy cream than it calls for. item not reviewed by moderator and published
This recipe is great, it's so simple and easy to make, I definitely recommend it! item not reviewed by moderator and published
I loved the way the vodka made the tomato sauce taste better. It really heightened the flavor I thought. item not reviewed by moderator and published
this is such a basic feel good meal..throw a bit of bread and all is well............ item not reviewed by moderator and published
this recipe kept me in the kitchen for hours. however, it was well worth it. incredible taste - if you don't like sausage, then you can use chicken instead. try it, you won't be disappointed, item not reviewed by moderator and published
This recipe is quite easy and comes out really well. It also freezes well - my husband and I can get two meals out of it. item not reviewed by moderator and published
An absolute pleasure to have this on our Sunday dinner menu. I have been waiting for a recipe like this one. So simple to make with such a full hearty flavor. It was wonderful! Thank you Carol Feligno from Memphis TN item not reviewed by moderator and published
not a simple sauce. takes time and makes a mess blending it up but has a very delicious deep flavor because of all the veggies. item not reviewed by moderator and published
good but nothing out of this world item not reviewed by moderator and published
Very easy. Very tasty. Obviously, all ingredients should be added to taste. Anyone who complains about vodka being to strong in these reviews just didn't think before adding it. As always, cooking is a very personal activity-- and it can be adjusted accordingly! item not reviewed by moderator and published
easy and delicious!!! item not reviewed by moderator and published
First let me say that I normally love Giada's recipes. This is the first one that turned out to be terrible. I followed the directions exactly, but the end product had an overpowering vodka taste. I even tried adding more marinara to dry to dilute the vodka flavor but it was till terrible. My husband could not even eat it and I did not even try to give it to the kids because I was afraid all the alcohol had not cooked out. Maybe the 20 minutes to cook down was not long enough, but the sauce was just terrible and I normally love vodka sauce. If I ever try it again I will cut the vodka in 1/2 and cook for at least 40 minutes. item not reviewed by moderator and published
Wow, i'm glad yours turned out. I also let it simmer with the vodka for 25 minutes but still WAY to strong. item not reviewed by moderator and published

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