Lemons750
Glenpool
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Joined: 04/25/2010
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Some people will say something is a great recipe just because it was done by Rachael Ray and probably never tasted it.
It happens all the time with any recipe on TV. People can be weird that way.
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rebapuck
Chapel Hill NC
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Joined: 08/18/2006
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Recipe ingredients look good, except the Vodka. Just leave it out.
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mitch5252
NW Tennessee
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Joined: 10/18/2006
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Here's a very similar recipe and it's the best pasta dish I've ever had! (I've never used the parsley)
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Great Pasta
(I use small shells; sauce sticks better)
1 T. butter
1 T. olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1/2# sweet Italian sausage (I use hot) (bulk, or casings removed)
2/3 C. dry white wine
1 14.5 oz. can diced peeled tomatoes with juice
1 C. whipping cream
6 T. chopped parsley
1# pasta
1 C. freshly grated Parmesan cheese
Melt butter with oil in large skillet. Add onion and garlic. Sauté until golden brown and tender (about 7 minutes).
Add sausage. Sauté until brown and cooked through, breaking up with back of spoon. Drain excess drippings. Add wine and boil until almost all but around 1/3 C. of liquid evaporates. (NOTE: Can make up to this point 1 day in advance and refrigerate.)
Add tomatoes with juice. Simmer about 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes (it really doesn’t get thick.)
Stir in parsley. Season with salt and pepper to taste.
Meanwhile, cook pasta. Drain. Transfer to large bowl. Sprinkle hot pasta with cheese. Stir to melt and mix. Add sauce. Serve.
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BirdSongPlace
San Diego County, CA
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That is an awful lot of vodka. I don't see how it could be reduced by 1/2 in that short of a time. I made a lemon/vodka sauce this evening and the recipe only called for 2 tablespoons !!
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Leo Benson
CT
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Joined: 04/30/2003
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Julie, what in particular did you NOT like about the recipe? Can you pin it down? Now tomato-y enough? Not enough seasonings? If you can pinpoint your dislike it might be helpful to others.
I've had penne vodka before and liked it (although not chunky- a purree of marinara and cream, with vodka cooked in. I always thought it was pretty good) but my kids would not eat a chunky sauce and might give this one a thumbs down because of texture, not taste.
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Mrs. Mik
Abbotsford, Wisconsin
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Leo, I'm not sure WHAT it was that we didn't like. My one daughter said it tasted like Mac & Cheese (when we make Kraft mac & cheese, we add some tomato soup to it), and that's what she was referring to. I kind of agree with her on that, but it wasn't as good as the mac & cheese! LOL
It was quite bland and I'm sure the 1 cup of vodka was too much. I think a dry white wine would be better and add better flavor than the vodka. Maybe it's also because we don't usually have pasta without some sort of meat?
Mitch's recipe above looks good, as I'm sure the sausage adds a LOT of flavor. I wonder if cream cheese instead of heavy cream would be good, for a richer flavor?
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mitch5252
NW Tennessee
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Mrs. Mik wrote:I wonder if cream cheese instead of heavy cream would be good, for a richer flavor?
Julie, if you do try my recipe, please try it as it is first. I can't imagine anything imparting more creamy richness than cream. It's an incredible recipe, I think originally from Gourmet magazine (?not sure)
Regards,
Michelle
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Gone4Good
North East
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Mrs. Mik wrote:Leo, I'm not sure WHAT it was that we didn't like.
My guess would be the chicken stock. Chicken stock has no business in a vodka sauce. And, as someone else said, one cup of vodka is kind of a lot.
I'd cut out the chicken stock altogether. Cut the vodka to a quarter cup. Add a tablespoon or more of tomato paste. A couple of teaspoons of sugar (to cut the acidity of the tomatoes). 1/3 cup grated Parmesan cheese. I like spice so I'd throw in some Cayenne pepper to taste. Basil isn't traditionally included in a vodka sauce, but there aren't many things fresh basil doesn't make better, so go for it.
Other than that, it looks like a good recipe. 
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karylkoch
Md home state, but anywhere USA
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I have had the recipe for several years. MY husband and I like it, and I make it about once a year.
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