I have had penne with vodka sauce a few times recently here in the North End. Last night at Assagio’s, for example. It’s gosh darn tasty, and I found myself wondering what the heck it actually is after a few forkfulls. It doesn’t sound especially good. I mean, vodka’s great and everything, but in your red sauce? Here’s what I discovered…
Apparently it’s quite common. I found a ton of recipies – ranging from ham to salmon – and it’s no misnomer. You actually have to fire in a whack of vodka while you’re reducing the sauce. Usually 1-2 ounces. It’s usually creamy, and always ridiculously tasty. Did Russian troops occupy Italy at the end of WWII and run out of chicken stock? I simply don’t know.
Hey Dave, Vodka sauce actually was a huge trend in the mid-eighties here in the states but was actually first on a menu only a couple of years before in Italy. It’s called a nouveau-sauce. Oh and I apologize for the dorkiness of this response to your post but I’m kind of into food history.
G – you still want that ad space on the play program?
That would be great, can you e-mail me the info? I’ve got a meeting with one of the owners today.