zxcvbob > wrote:

-snip-
>But I bet that's it. If the recipe used a strong-tasting liquor, like
>gin or bourbon, it might actually do something.
>

Hmm-- Bourbon marinara has an appeal.
http://www.jimbeam.com/bourbon-recip...paghetti-sauce

Not sure about gin- But the more I think about it. . . I place the
flavor in the realm of rosemary. . .
http://www.macheesmo.com/2012/01/gin-penne-pasta/

Maybe.

Jim