Creamy Pink Vodka Sauce with Penne

From: alligirl

On Nov 3, 2009

I enjoyed this recipe! When preparing, I used a bit of butter with the olive oil for sauteing the onion and garlic, just as a personal preference. I also used fresh basil, in place of the parsley, as that's what I had on hand...I pureed the tomatoes, also as a personal preference; this was good and spicy! Thanks for sharing, ~Rita~; Made for Think Pink '09.

From: JMUPatrick

On Nov 1, 2009

This recipe is pretty darn good. I followed the recipe exactly except I added prosciutto to the garlic/onion mixture and I eyeballed the spices. This sauce was just slightly thinner than I like it, so next time I think I will prepare with a 28oz. can of crushed tomatoes and a 28oz. can of diced tomatoes. Also, because this recipe makes a lot, I didn't add the pasta to the sauce immediately. I kept the pasta and sauce separate and just added sauce to individual portions, keeping the remainder for later. Again, very good recipe! Will definitely use again!!

From: HollyGolightly

On Oct 6, 2004

This is exactly how I've made my vodka sauce for years (except I use one can of tomatoes and a 1/2 cup each of vodka and cream - which makes PLENTY of sauce!). I always include this in the menu whenever I'm cooking dinner for new friends. It's a sure-fire winner every time. It's just a little bit different than your typical pasta sauce - zesty and bite-y and wonderful!

From: HollyJane

On Feb 18, 2004

Very tasty. I followed the recipe exactly, except that I added a little more garlic. Next time, I may cut this recipe in half since it made A LOT! I served it with No Garlic Garlic Bread (No Garlic Garlic Bread)-- great combination!