On Dec 6, 11:33*am, sf > wrote:
> On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
> wrote:
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> > My wife picked up a jar at a bazaar. * *It was ok, IMO, and since my
> > son and wife thought is was even better than 'OK' - I thought I'd make
> > my sauce that way sometime in the future.
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> > I'm curious what the vodka adds to it. *It doesn't sweeten it- the
> > alcohol is long gone- water would 'loosen it up'.
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> > I don't know if this is a local brand, but she bought Grandpa Pete's.
> > It has vodka listed before olive oil on the ingredient list, so it
> > seems like there must be more than just a splash so they can use the
> > term on the label.
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> > I think the cream added a lot more to it than the Vodka. * Is this
> > just the fad of the year- or is vodka [and/or cream] and old thing
> > that I just never ran across before?
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> I vote that you try it once and see what you think. *Vodka sauce has
> been around practically forever. *I read about it right here in rfc
> many years ago. *There was a time when it was talked about so much
> that eventually my curiosity was peaked, so either I ordered it in a
> restaurant or made it at home (it was so long ago, I don't remember
> which). *In any case, it was decidedly unimpressive - just another one
> of those bland tomato sauces everyone is titillated by because it says
> "vodka"... so, whatever floats your boat. *It didn't float mine.
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> > Is it Italian?
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> No idea, but probably not. *Sounds more to me like it was invented in
> Las Vegas.
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I have heard the Paula Franzese's dad's story, at Orsini's in NYC:

http://en.wikipedia.org/wiki/Penne_a_la_vodka