DiningBuzz! - Penne alla Vodka

it's pretty much a tomato cream sauce...isn't it?

What's the vodka adding, other than making it sound excitingly boozy?

The vodka's supposed to bring out alcohol-soluble flavors in the tomato, to give it a more enhanced tomato-y taste.

I guess it gives it an extra punch and richness of flavor, not that you need alcohol to do that. I generally prefer wine to serve that purpose, but I guess vodka sauce became kind of trendy.

cook off the vodka in thertomato sauce and add the cream at the end, and the flavor seems richer.

are you working on wedding buffet items? :)

I use this recipe, it's a hit every time

1/4 cup extra virgin olive oil
4 cloves minced garlic
1/2 tsp. crushed red-
pepper flakes
1 28-oz. can crushed
tomatoes
3/4 tsp. fine sea salt
1 lb. penne
2 tbsp. vodka
1/2 cup heavy cream
1/4 cup chopped fresh flat-
leaf parsley
2 Italian sausages (optional)

In a large skillet, heat oil over moderate heat. If using sausage, remove casing and add meat to pan. Cook, breaking up the meat, until brown. Add garlic and red-pepper flakes and cook, stirring until garlic is golden. Add tomatoes and salt and bring to a boil. Reduce heat and simmer 15 minutes.

Meanwhile, in a large pot of boiling salted water, cook penne until just done. Drain. Return pasta to the hot pot.

Add vodka and cream to sauce and bring to a boil. Stir sauce into pasta and cook over low heat for 1 minute. Stir in parsley and serve.

New York Times, November 2000

The alcohol in the vodka enhances the flavor of the tomatoes. Some flavors are alcohol-soluble, meaning that they will be released only by the addition of alcohol. Vodka can help bring out these flavors without contributing another flavor, as wine or brandy would.

So a tomato sauce made with a touch of vodka can be slightly more intense than one made without. This is a particular boon if you are using less than perfectly ripe, late-summer tomatoes, which may need that flavor boost.

Vodka is preferred by some because it does not add any any flavor to the dish. Others prefer something like wine to add another layer of flavor to the dish. In this dish, it also helps carry the flavor of the cream to the taste buds, sometimes the fat needs a carrier to get it to the tongue.

recently heard that a relative of mine would always add alcohol late while cooking to prevent the alcohol content from being cooked out :D

thanks cordelli, very interesting

cook off the vodka in thertomato sauce and add the cream at the end, and the flavor seems richer.

are you working on wedding buffet items? :)

Looking for a recipe to use my bacon vodka in

Sounds like Bacon Vodka would be of great use in a Carbonara sauce with some added veggies.

Sounds like Bacon Vodka would be of great use in a Carbonara sauce with some added veggies.

Sounds like Bacon Vodka would be of great use in a Carbonara sauce with some added veggies.

I think we have a winner. Can we build a recipe?

Some flavor elements are soluble in water, others in oil, others in alcohol. As a rule of thumb I try to always add a little oil and a little alcohol to any sauce, gravy, or soup, to make sure all the flavor potential is realized.

Umami

there is often prosciutto in it as well

I'd be careful cooking with flavored vodkas... you never get what you expect.

(Though I guess the experimenting can be fun... ;) )

I love this thread.

I'm not much of a drinker, but if I do drink, it's usually Vodka. Or Champagne if I want bubbles.

I now know what I'm cooking this weekend! :D^

Sounds like Bacon Vodka would be of great use in a Carbonara sauce with some added veggies.

Umami

there is often prosciutto in it as well

The next thing you'll talk about is what wine goes with this? :rolleyes: :p :D

There's still room at WineDo 5. See my signature below and check out the thread in Community.

dh

The next thing you'll talk about is what wine goes with this? :rolleyes: :p :D

There's still room at WineDo 5. See my signature below and check out the thread in Community.

dh

would love to but 2 big trips in the next 4 weeks.