My family loves this recipe. I added more garlic and I diced the prosciutto. I also used diced tomatos and added some sugar to cut the acidity. I add diced onions for addition favour. I simmered the dish after adding the tomato products for 2 hours before adding the cream and this blended the flavours better.
This was pretty bad. I didn't add the prosciutto but I can't imagine that it would help. It seems like a tad bit much vodka in this recipe most others only use 1/4 or 1/3 cup vodka.
One word...Yum! I made this but substituted the prosciutto with chicken. Absolutely delicious.
This is a really good sauce to play with, and add or take away what you like. I used Fire roasted diced tomato and garlic. (new from Hunts) reduced the vodka to 1/2 c. did NOT add water, and fresh grated parm. Also, I served it over 3 cheese tortellini. OMG! Delicious.
Shame on you, NDULAK! You leave out the KEY ingredient, prosciutto, and complain about how bad it was! That's like leaving the tomatoes out of tomato soup and complaining that the soup is awful. Please people, prepare the recipe as written the first time. THEN write your review. THEN go ahead and make your changes. You then can submit it as a new recipe. So often here, the reviews are so drastically different from the original recipe that there is virtually no resemblance to the original. Again, shame on you, NDULAK!
I tried this recipe without the prosciutto because it's too salty for my taste. The sauce was delicious!! The alcohol evaporated well enough that we couldn't taste it but it still enhanced the flavors of the other ingredients. I think next time I'll use less water to keep the sauce thicker.
I have tried this recipe and it came out fabulous. I can't understand how the other Person can mess up such a great sauce.
We are going to play with this a little more but as a basic its terrific. I changed it to 2 servings and it made......3. I used fresh Romano cheese and my wife wished I'd have used dry parm.... I blended it in the pan to smooth it a little used no water and 15 oz tomato sauce to 15 oz diced tomatoes. Added a smidge of sugar. I had this sauce recently in a las vegas hotel and it was so smooth...... and in denver its very chunky. we likw the smooth texture a lot better.
Delicious! I used pancetta instead of prosciutto because I already had it. I also left out the water and used 2 28 oz. cans of crushed San Marzano tomatoes and let it reduce a bit. The biggest change I made was to use 1 can of evaporated milk instead of cream and add in 3/4 cup of grated Romano cheese at the end. Yum!
