So what does the vodka do? I understand it burns off so does it give a specific flavor? I’ve had it before, just not sure what the vodka adds.
Terrible-Visit9257
So it’s more of an American dish with vodka and cream
dareal_kv
Bro hands down with the audentay pasta 🥹
DaveBoyle1982
Go Bills!
Sorry had to. 😂
Aggravating_Rest1937
Vodka Penne cures all dolphins woes
Ok-Butterscotch2321
I’d house that
Substitute the vodka for Italian Brandy… delicious
lambdavi
Hi. Old Italian guy here, I’m old enough to remember when “pennette alla vodka” became all the range, and when it became “meh” and eventually fizzled out.
Any roman restaurant that serves penne Alla vodka do so uniquely for those American patrons who ask for it, convinced it’s “101%truly Italian” – just like _Alfredo, Signore_…
Regardless of what Americans say, it is a bad idea to mix cream and tomato paste – the acid in the tomato may cause the cream to coagulate (curd) and this will make it lumpy and watery at the same time.
While there is a “pasta rosé”, its made with cream and “passata” which is much less concentrated, less acidic.
Anyway , if it turned out well, well done!
Still, the vodka glazing should be done at the very end.
9 Comments
Would smash
So what does the vodka do? I understand it burns off so does it give a specific flavor? I’ve had it before, just not sure what the vodka adds.
So it’s more of an American dish with vodka and cream
Bro hands down with the audentay pasta 🥹
Go Bills!
Sorry had to. 😂
Vodka Penne cures all dolphins woes
I’d house that
Substitute the vodka for Italian Brandy… delicious
Hi.
Old Italian guy here, I’m old enough to remember when “pennette alla vodka” became all the range, and when it became “meh” and eventually fizzled out.
Any roman restaurant that serves penne Alla vodka do so uniquely for those American patrons who ask for it, convinced it’s “101%truly Italian” – just like _Alfredo, Signore_…
Regardless of what Americans say, it is a bad idea to mix cream and tomato paste – the acid in the tomato may cause the cream to coagulate (curd) and this will make it lumpy and watery at the same time.
While there is a “pasta rosé”, its made with cream and “passata” which is much less concentrated, less acidic.
Anyway , if it turned out well, well done!
Still, the vodka glazing should be done at the very end.
Fuck me up