Vodka pasta sauce
 

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.

I'm curious what the vodka adds to it. It doesn't sweeten it- the
alcohol is long gone- water would 'loosen it up'.

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.

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? Is it Italian?

Jim
[Have to repeat the bumper sticker I saw today;
AMERICA such a nice Italian name]

Vodka pasta sauce
 

On 12/6/2012 1:58 PM, Jim Elbrecht wrote:
> 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.
>
> I'm curious what the vodka adds to it. It doesn't sweeten it- the
> alcohol is long gone- water would 'loosen it up'.
>
> 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.
>
> 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? Is it Italian?
>
> Jim
> [Have to repeat the bumper sticker I saw today;
> AMERICA such a nice Italian name]
>
I've seen recipes for vodka sauce for many years, but I've never made
it. I doubt it's a "fad". I've never made it or bought it, just saying
I've run across it in older cookbooks.

Jill

Vodka pasta sauce
 

Jim Elbrecht wrote:
>
> 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.
>
> I'm curious what the vodka adds to it. It doesn't sweeten it- the
> alcohol is long gone- water would 'loosen it up'.
>
> 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.
>
> 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? Is it Italian?
>
> Jim
> [Have to repeat the bumper sticker I saw today;
> AMERICA such a nice Italian name]

My suspicion is that the alcohol in the vodka serves to bring out some
of the alcohol soluble flavor compounds in other ingredients in the
recipe before cooking off. A bit like the alcohol based extracts like
vanilla.

Vodka pasta sauce
 

On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
wrote:

> 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.
>
> I'm curious what the vodka adds to it. It doesn't sweeten it- the
> alcohol is long gone- water would 'loosen it up'.
>
> 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.
>
> 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?
>

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.

> Is it Italian?

No idea, but probably not. Sounds more to me like it was invented in
Las Vegas.

--
Food is an important part of a balanced diet.

Vodka pasta sauce
 

"Pete C." wrote:
>
> My suspicion is that the alcohol in the vodka serves to bring out some
> of the alcohol soluble flavor compounds in other ingredients in the
> recipe before cooking off. A bit like the alcohol based extracts like
> vanilla.

That's what I was going to say. It seems
like the only reasonable explanation.

Vodka pasta sauce
 

On 12/6/2012 2:39 PM, Mark Thorson wrote:
> "Pete C." wrote:
>> My suspicion is that the alcohol in the vodka serves to bring out some
>> of the alcohol soluble flavor compounds in other ingredients in the
>> recipe before cooking off. A bit like the alcohol based extracts like
>> vanilla.
> That's what I was going to say. It seems
> like the only reasonable explanation.
I wonder if it does extract the flavor; I'll have to try. Like others, I
could not see what vodka would add, especially since the "best' vodkas
are just about flavorless.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

Vodka pasta sauce
 

On Dec 6, 1:52*pm, James Silverton >
wrote:
> On 12/6/2012 2:39 PM, Mark Thorson wrote:> "Pete C." wrote:
> >> My suspicion is that the alcohol in the vodka serves to bring out some
> >> of the alcohol soluble flavor compounds in other ingredients in the
> >> recipe before cooking off. A bit like the alcohol based extracts like
> >> vanilla.
> > That's what I was going to say. *It seems
> > like the only reasonable explanation.
>
> I wonder if it does extract the flavor; I'll have to try. Like others, I
> could not see what vodka would add, especially since the "best' vodkas
> are just about flavorless.

That is what the vodka does, and I think I learned that here.
>
> --
> Jim Silverton (Potomac, MD)
>
--Bryan

Vodka pasta sauce
 

sf wrote:
> On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
> wrote:
>
>> 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.
>>
>> I'm curious what the vodka adds to it. It doesn't sweeten it- the
>> alcohol is long gone- water would 'loosen it up'.
>>
>> 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.
>>
>> 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?
>>
>
> 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.
>
>> Is it Italian?
>
> No idea, but probably not. Sounds more to me like it was invented in
> Las Vegas.
>



"titillated" (snicker)

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

Bob

Vodka pasta sauce
 

On Dec 6, 11:33*am, sf > wrote:
> On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
> wrote:
>
>
>
>
>
>
>
>
>
> > 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.
>
> > I'm curious what the vodka adds to it. *It doesn't sweeten it- the
> > alcohol is long gone- water would 'loosen it up'.
>
> > 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.
>
> > 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?
>
> 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.
>
> > Is it Italian?
>
> No idea, but probably not. *Sounds more to me like it was invented in
> Las Vegas.
>

I have heard the Paula Franzese's dad's story, at Orsini's in NYC:

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

Vodka pasta sauce
 

Jim Elbrecht > wrote:

> 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? Is it Italian?

It is actually one of the more frequently asked questions on rfc.

Posted some 10 or 11 years ago:
Here's what Arthur Schwartz writes at
<http://www.thefoodmaven.com/radiorecipes/penne.html>.

<quote>
This is not a traditional Italian recipe. I know because I was there --
more or less -- at its invention. It was the early 1970s and vodka was a
relatively new spirit to Italians. To promote the consumption of vodka
in Italy, vodka distillers provided restaurants with gizmos that kept
both the vodka and vodka glasses chilled and they held recipe contests
among Italian chefs. This dish was the rage in fashion-conscious Italian
circles in the mid '70s. I never see it anymore in Italy. But Americans
are entranced by the idea, even though it is nothing more than a tomato
cream sauce with hot pepper and a good dose of vodka, which, to be
frank, is hardly detectable in the finished dish.
</quote>

Victor

Vodka pasta sauce
 

"Pete C." > wrote:

>
>Jim Elbrecht wrote:
>>
>> 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.
>>
>> I'm curious what the vodka adds to it. It doesn't sweeten it- the
>> alcohol is long gone- water would 'loosen it up'.

-snip-
>
>My suspicion is that the alcohol in the vodka serves to bring out some
>of the alcohol soluble flavor compounds in other ingredients in the
>recipe before cooking off. A bit like the alcohol based extracts like
>vanilla.

I'll bet you're right-- at least that *that* is the theory. It
will be fun to see whether they like it better with vodka or the dry
white wine that I usually use. I'll have to make a third batch
with no alcohol to see if I notice a difference in flavor.

Thanks,
Jim

Vodka pasta sauce
 

sf > wrote:

>On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
>wrote:
>
>> 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.

-snip-
>>
>
>I vote that you try it once and see what you think.

I did try it-- I'm with you. Meh-

I'll have to offer the others a variety with/without and see if it is
the cream or the blended flavors [if that's what the vodka really
does] that they like.

Jim

Vodka pasta sauce
 

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

Vodka pasta sauce
 

On Thu, 6 Dec 2012 14:45:39 -0800 (PST), spamtrap1888
> wrote:

> On Dec 6, 11:33*am, sf > wrote:
> > On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
> > wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > > 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.
> >
> > > I'm curious what the vodka adds to it. *It doesn't sweeten it- the
> > > alcohol is long gone- water would 'loosen it up'.
> >
> > > 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.
> >
> > > 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?
> >
> > 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.
> >
> > > Is it Italian?
> >
> > No idea, but probably not. *Sounds more to me like it was invented in
> > Las Vegas.
> >
>
> I have heard the Paula Franzese's dad's story, at Orsini's in NYC:
>
> http://en.wikipedia.org/wiki/Penne_a_la_vodka

Thanks. I hadn't heard either one, but version #2 by Williams Sonoma
is more believable AFAIC.

--
Food is an important part of a balanced diet.

Vodka pasta sauce
 

On Thu, 06 Dec 2012 18:11:29 -0500, Jim Elbrecht >
wrote:

> Not sure about gin- But the more I think about it. . . I place the
> flavor in the realm of rosemary. . .

As an adult, I like rosemary (which was too strong for me when I was a
kid) and I've used gin as a substitute for juniper berries in a recipe
or two. Make sure you buy a London Dry and not a botanical or
"flavorless" type gin if you decide to try it.

--
Food is an important part of a balanced diet.

Vodka pasta sauce
 

Jim Elbrecht wrote:
> 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.
>
> I'm curious what the vodka adds to it. It doesn't sweeten it- the
> alcohol is long gone- water would 'loosen it up'.
>
> 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.
>
> 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? Is it Italian?
>
> Jim
> [Have to repeat the bumper sticker I saw today;
> AMERICA such a nice Italian name]

Every recipe I've seen calls for a lot of heavy cream, certainly as much
heavy cream as vodka in most cases. Add a cup of heavy cream to your
favorite tomato sauce recipe and see if you don't think it tastes
better, too.

-S-

Vodka pasta sauce
 

On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
wrote:

>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.
>
>I'm curious what the vodka adds to it. It doesn't sweeten it- the
>alcohol is long gone- water would 'loosen it up'.
>
>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.
>
>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? Is it Italian?
>
>Jim
>[Have to repeat the bumper sticker I saw today;
>AMERICA such a nice Italian name]

You drink the vodka while making the sauce !!!!