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