"Rodney Myrvaagnes" > wrote in message
...
<snip>
> I don't believe, without further evidence, that a large fraction of
> the alcohol remains after cooking. If that were true, stills wouldn't
> work in a reasonable period of time.
..
> Rodney Myrvaagnes NYC J36 Gjo/a

A flat-earther eh Rodney? <grin> The alcohol certainly remains in my
favorite recipe as it goes in at the end of cooking. So here is a
no-question-about-it alcoholic pasta!

Charlie

PENNE A LA VODKA

Source: San Diego Union, date unknown

3/4 lb. penne
1 tbs. olive oil
2 tbs. butter
1 onion, finely chopped
1/2 lb. tomatoes, peeled and chopped
4 tbs. heavy cream
coarse salt to taste
freshly ground pepper to taste
4 tbs. vodka, steeped overnight or longer with 1 tbs. hot red pepper flakes
freshly grated Parmesan to taste


Cook penne to al dente and drain. Meanwhile make the sauce. Heat olive oil
and butter in a skillet. Soften the onions without browning and add the
tomatoes. Cook for about 5 minutes. Add the cream and cook for 1 minute.
Season with salt and pepper. Add the vodka and simmer for 2 minutes. Toss
the penne with the sauce in a heated bowl and serve with the cheese.