You Won't Be Single For Long Vodka Cream Pasta

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If you follow the recipe to a T it is "meh". But I found that if you add a little more heavy cream and reduce, reduce, REDUCE it. And add a little asiago, parmesan, and a couple of tablespoons of pesto (store bought or home made when it is all finished the sauce turns out AMAZING!!!

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I have made this many times, and it's delicious. It also very easy to cook. You however need to let the tomato sauce cook before adding the cream to avoid the sauce being watery. I used vegetable stock rather than chicken stock, and it was still delicious. I strongly recommend this recipe.

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As written, this recipe is not good at all. The sauce is thin and watery with very little flavor. (And yes, I used good vodka and tomatoes, and still found it flavorless. I'm going to try to salvage the leftovers by reducing it a LOT; that should help thicken it up and concentrate the flavors better. It needs seasoning, like red pepper flakes, and maybe some pancetta--the vodka sauce I've had in restaurants almost always has pancetta. But without those modifications, this recipe was a waste of time (and vodka.

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Excellent recipe. 1st time last night. Found other reviewers helpful such as 1/2 cup stock instead of 1. Threw in 1/4 cup parmesan shredded. Used 28oz hunts crushed tomatoes, absolut vodka.

It wasnt watered down as others posted. Makes sense to use less liquid and make sure vodka is reduced.

Im not a fan of garlic or onion but i used 2 cloves minced as directed and only 2 slices of white onion. No shallots at my giant.

Cooked sauce for about 30min on low before adding lehigh valley heavy cream.

Will def make this one again. Also tossed with rigatoni.

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This recipe is absolutely fantastic. If your sauce didn't turn out amazing than you may have done something wrong. Make sure you let the flavors blend together. It's important to let the liquids reduce! I also used a 28oz can of crushed tomatoes not a 32 oz. I make sure to season the sauce well. I added a few shakes of onion powder and garlic powder to it and some crushed red pepper to give it a little kick. So so yummy! Great flavor, super simple!

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I'm giving this recipe a 5 because of the taste and ingredients. I have been making this for years and it's by far one of my favorites. I even freeze it and take it to work for lunches. Love, love, love it. Okay, here is what I do: I definitely cook down the vodka more than recommended, you really want it to be half... I cut down the chicken broth to 1/2 cup. I cook it much longer than Rachel recommends too, pretty much an hour. I add cooked and sliced spicy italian sausage to the sauce too. Yum!

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Just got back from New York City and ate the best Vodka Sauce at a little Italian place in Little Italy and it was the best i've ever eaten. I was inspired and decided to try a vodka sauce myself. The ingredients in this recipe are simple which is the secret to good italian food. Cooked it about an hour before I added the cream and it was absolutely fabulous!! Better than the sauce we had in NYC. Thanks Rachael!

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If anyone has something bad to say about this recipe they are doing something wrong!! This is the best vodka sauce recipe out there! My whole family loves it, I have been making it for years.

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AMAZING!!! My sister made this for me and it was the best pasta I have ever had. I beg her to make this now. Very easy to make and pleases everyone. Highly Recommend!

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Too acidic. I added a pinch of sugar,Parmesan cheese and simmered for an hour as suggested. I won't use this recipe again it is nothing to rave about.