Sausages, tomatoes, vodka and cream are simmered together to make this rich, meaty pasta sauce.
If I could give this recipe more than five stars I truly would. It is restaurant quality, in fact it is just as good as the Vodka tomato sauce I adore at Maggiano’s restaurants in Chicago and Naperville. I did make a few changes, not because the recipe required it, but basically to allow for my own pantry ingredients. I used chopped diced tomatoes, not crushed and used Gnocchi as my pasta of choice. I also used a griddle to cook the sausage so managed to cut out the ¼ cup of olive oil, once cooked I added the sausage, garlic, tomatoes, red pepper flakes to a dry skilled and followed the rest of the recipe as written. This really was one tasty meal. Thank you for sharing!!! - 12 Jan 2013
I think a good start to any a la vodka sauce is the pancetta. I started this recipe by browning 6 slices of pancetta without any oil and adding the sausage to the drippings, then launched into everything else. I also upped the vodka quantity to 1/4 of a cup and upped the heavy cream to 3/4 of a cup. I completely omitted the salt. I used Contadina crushed tomatos with roasted garlic. The meal was definitely "restaurant quality" - 11 Nov 2002 (Review from Allrecipes US | Canada)
This recipe is top-notch and would rival any Penne a la Vodka that you'd order in an Italian restaurant. I prepared it almost to the letter, and it was perfect. I have also tried this a different way by making it a lowfat dish. I substituted turkey sausage, and instead of heavy cream, I used half and half blended with 1 tsp. of corn starch. It was a fantastic lower fat variation and tasted just as good as the original. - 05 Dec 2006 (Review from Allrecipes US | Canada)