Penne with Vodka Sauce

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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.

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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.

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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...

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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.

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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!

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"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!!!

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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.

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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.

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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.

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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