Penne with Vodka Sauce
Show: Everyday Italian
Episode: Light Pasta Classics
Rate This RecipeRead users' reviews (225)
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Average Rating:
Total Reviews: 225
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By ldrafti
on May 21, 2013
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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!
By she-ricet_
Davie, FL
on May 02, 2013
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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!
By Cbier4
on January 20, 2013
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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.
By janbuckley
Birchgrove Sydn...
on January 11, 2013
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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.
By dozer17
blairsville PA
on December 11, 2012
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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
By chillipepper97
PA
on June 22, 2012
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tasteless.
By kkresse
Bronx, NY
on May 18, 2012
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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.
By darren56l
Mountain View, CA
on March 14, 2012
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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.
By I LUV PASTA
New Jersey
on February 22, 2012
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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...
By laurietabu
McHenry, IL
on January 14, 2012
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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.