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Penne alla Vodka is a classic Italian American pasta recipe that combines zest and creaminess in a dish that’s incredibly satisfying and simple to prepare. This dish can make its way from the stove to your table in under 15 minutes. However, even though the recipe is straightforward, it’s crucial to not skip the vodka, even if it’s tempting to do so when it’s missing from your pantry. Without vodka, the recipe loses its complexity, turning into a standard marinara instead of something extraordinary. For optimal results, it’s key to add vodka towards the end of your cooking process. This timing allows the vodka to enhance the flavors without overpowering the sauce or lending any bitterness.

Vodka is a natural aroma enhancer and emulsifier, enriching the sauce with a smooth texture and vibrant taste. The alcohol in the vodka accentuates the tomato’s fruitiness and the garlic’s sharpness while also marrying the richness of the cream seamlessly into the sauce. It’s an effective way to maintain a balanced, rich sauce.

To achieve the finest vodka sauce, introduce the vodka around a minute before integrating the pasta. Continue cooking the sauce for a few extra minutes to ensure the ingredients fully combine and the sauce clings to the pasta properly. Follow the recipe’s suggested amount of vodka for a subtle effect or add an extra splash just before serving for a stronger flavor. While vodka inherently doesn’t possess its own taste, choosing a high-quality vodka, free from additives and artificial ingredients, is important. Penne, with its ridges and hollow center, is traditionally chosen for this dish as it excellently traps and holds the sauce, but any pasta shape you prefer or have available will work well.

If you want to add another flavor to the sauce, you can choose a different spirit depending on the profile of your dish. You can try tequila or whiskey for a woodsy, earthy flavor; gin for extra herbal characteristics, mezcal if you want it a bit smoky, or wine to enhance the fruity acidity of the tomato, such as in this lobster spaghetti with white wine-tomato sauce. Remember that most of the alcohol will evaporate, but not before doing its job of intensifying the flavor and adding a silky creaminess to your pasta sauce.

Read the original article on Tasting Table.