Reviews Read More Reviews. Rating: 5 stars. I made this vegetarian without the prosciutto and it was terrific. Before I set up all the incredients in the saucepan, however, I sauteed a whole red onion in about 1 T salted butter. Then I deglazed the pan with the vodka and added all the other ingredients.
A few other changes: I replaced the fresh parsley with fresh basil and replaced the garlic powder with an equal amount of fresh minced garlic. This fed two very hungry souls, with seconds for each of them, and then there was still about half left to freeze.
Thanks for a great recipe! Everyone requests this when they're coming over for dinner! Read More. Rating: 2 stars. All-in-all I was pretty unimpressed with how this recipe turned out. It was incredibly sweet I don't know I just thought it had a weird flavor. It wasn't completely unedible in fact my roomate liked it alot Probably not a helpful review but my review none-the-less!!
Reviews: Most Helpful. Jessie Adair. I had it with some friends and neighbors and it got great reviews by all! Thanks you so much, Angela, for sharing this easy and sumptious recipe. It was the perfect recipe for this beginning cook and I look forward to enjoying many more new recipes.
I have been looking for a great alla vodka recipe. I have finally found it. I made a few changes. I left out the proscuitto and the peas and used 3 - 4 fresh cloves of garlic instead of the powder.
If I don't have fresh parsley. I use dried. Good Luck. Life is short so eat drink and be merry!! This was a wonderful dish! We doubled the resipe and addded 10oz. Seattle Washington. I don't eat bacon. I made this and it is So Good. I make it all the time everyone loves it.. Hicksville Long Island. I made according to the recipe and would add a bit more vodka for more of a bite in the sauce and a teaspoon of salt when you put the cream in - it was definitely lacking a little salt and I don't cook using much salt usually.
Otherwise, it was creamy with a little spice and was really yummy. Also incredibly easy to make. Melbourne, Australia.
It's perfect when you don't need to shop for ingredients -- had everything for this. Didn't change anything. Will definitely be added to my regular rotation. This is my go-to recipe for vodka sauce, it is simple yet so delicious.
I have also successfully switched out half-and-half for the heavy cream when I want to make this a little lighter. This was fantastic! Made it exactly as listed My husband loved it as well. Very delicious and very creamy! I substituted half and half for the cream so it wasn't too rich for me.
For a more filling meal I also added diced red bell pepper and andouille sausage slices. Definitely going to make over and over! This recipe is fine but somewhere along the way Vodka Sauce recipes changed and started featuring loads of parmesan cheese. I grew up with the recipe from my grandmother.
It's supposed to be a sweet and spicy sauce. It starts with sweet peppers in with the onion. Add dried Calabrian peppers to taste at the end with the cream. No cheese. Trust me - it's so much better. That's the way I learned it 40 years ago before pizza places bastardized the recipe.
Step 3. At this point, add your vodka, deglazing the sticky bits off the bottom of the pan with your wooden spoon. Once the alcohol has burned off 20 seconds add your cream. Add the rind of your parmesan. Mix it in and turn down the heat. Step 4. Get your pasta on, salting the pasta water generously. After 2 minutes, remove ml of pasta water from the pan. Step 5. Step 6. When the pasta is al-dente, remove from the heat and drain. Add pasta to the vodka sauce. Start tossing it through, add splashes of pasta water to keep the sauce loose.
Step 7. Serve the pasta into bowls.
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