Recently I tasted a vodka sauce recipe from a local Italian Ma & Pa
place. The place is very good; byob, quick service, and the best Italian
food in the area.

I ordered a Penne a la Vodka as a side dish, and found it quite good.
However, my questions a

1 Vodka is pretty much tasteless, so what does it give the dish?

2 The ETOH of the vodka evaporates during cooking; and considering that
vodka is 40% ETOH by volume, what is left is H20 and some residual
unfermentable sugars, et cetera.

3 I can see adding a nice splash to a sauce already made; but the
recipes I've seen, don't call for that.

Any opinions on the matter?

Regards,

Rich
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Dum spiro, spero. (Cicero) As long as I breathe, I hope.