Pasta alla vodka / Spaghetti in Vodka Cream Sauce for Two – Valentine Special Recipe Series
There’s something fancy about adding alcohol to food. Be it the drama of the flambé, where you add a liquor to the pan and then set it alight with a match so it burns with a flourish, burning off some of the alcohol content in the liquor. Only some, mind you, not all.
I read an interesting article which included a table on what percentage of alcohol is evaporated in various cooking processes. Flambéing retains 75% of the alcohol while losing 25%. Stirring into a dish and simmering for 1 hour allows 75% of the alcohol to evaporate and simmering/baking for 2 and a half hours causes around 95% of the alcohol to evaporate.
In our vodka sauce for pasta, we don’t want to commit the crime of allowing all that alcohol content to escape into thin air. I can’t be calling this a boozy recipe for nothing.
Adding vodka to the sauce and allowing to simmer for around 5 minutes allows the sauce to develop a robust flavour because alcohol readily absorbs the flavour nuances of the aromatics in the best possible way. It is this very reason why a sherry or wine is used to deglaze a pan, where all the browned food stuck to the bottom of the pan dissolves into the alcohol, carrying with it an intensely delicious flavour.
Adding a good splash of vodka to your pasta sauce makes it wickedly adult like and you can tell your kids, “Back off, this is adults’ pasta!”. Like I said, boozy recipes are my favourite bet for Valentine’s, so do embark on this drunken sauce adventure. It is going to be fun!
I often use a secret ingredient while making tomato sauce for pasta and I have used it in this too. Jump over to the recipe to know more!