Week 3 - Penne With Vodka Sauce (the reviews)

Tasty: mmmmm! it was really, really yummy. Let's see . . . I didn't really make any changes except I didn't do very much accurate "measuring" and there's at least double the vodka in the sauce. I would TOTALLY make this again; H raved about it as well. Next time I would make enough sauce to coat the noodles and have some left over for a nice pile on top. I paired it w/ roasted asparagus--just lightly coated w/ olive oil and a sprinkle of Hawaiian Sea Salt, roasted about 20 minutes at 300F.


Melissainabq: This recipe gets a one-word review - YUMMMM! It was so easy, and the flavor was amazing. I added a small piece of grilled chicken that I cut up into small slices and a teensy bit of shredded parmesan (less than 1 Tablespoon). Brian said this is one of his new favorites, and I agree.













Groomz: I used wheat pasta and half and half to reduce the pointage. It was really good, but I would also make more sauce. I had just enough to coat the noodles, and I like a bit more than that. Pictarded, so I'll draw you a picture with words:

The vodka sauce danced around the saucepan with wreckless abandon, suckling on the sweet basil leaves, and reveling in its seductive flavor. It was the color of a lusty salmon after a trip upstream, having frolicked with his naughty mate and her sister. When the pasta jumeped into the colander, the steam wafted off in ribbons of majesty, almost spelling out the words "eat me groomz." And when the pasta and the sauce were finally joined, they clung together in an ecstasy only found in movies. Like Tranny Train.

Also, I added chicken. Bok.

Happy Tummy: I really enjoyed the flavor, but the sauce was a little too thick for me. I added some water after the first bowl. I also used whole wheat pasta.