"Darren" > wrote in message
...
> Greetings all,
> I have a question regarding something I see alot where I live, Long
> Island, NY.
> Most Italian restaurants have a pasta dish served with "Vodka Sauce",
> such as penne a la Vodka, etc.
> I have also noticed many bottled and jarred versions of "Vodka Sauce"
> in the supermakets.
> I have never tasted it, but I was wondering why Vodka is used in the
> sauce?
> Vodka doesn't (or shouldn't) have any real taste of it's own, and the
> alcohol would have presumably been cooked off.
> What then, does adding Vodka contribute to the sauce?
>
> Darren
>

I think the vodka takes the bitter taste out of tomatoes and turns it sweet.
Has something to do with the acid in the tomato.