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.

