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  2. Penne alla vodka - Wikipedia

    en.wikipedia.org/wiki/Penne_alla_vodka

    Penne alla vodka. The exact origins of penne alla vodka are unclear, and to some extent the subject of urban legend and folklore.The first use of vodka in a pasta dish recorded in a cookbook is attested to 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (meaning 'the bouffe-men', named after Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all ...

  3. Vodka sauce - Wikipedia

    en.wikipedia.org/wiki/Vodka_sauce

    Vodka sauce, is a creamy tomato sauce used in Italian-American cuisine, [1] made from a smooth tomato sauce, vodka, typical Italian herbs, and heavy cream (which gives the sauce its distinctive orange color). [citation needed] The sauce's color ranges from pink to reddish-orange depending how it is prepared. [2]

  4. Vodka - Wikipedia

    en.wikipedia.org/wiki/Vodka

    Vodka sauce is a pasta sauce made from tomato sauce, cream, and vodka that gained popularity in the 1970s. Vodka can be used in baking as a substitute for water: pie crusts can be made flakier with vodka. [63]

  5. This Nonna-Approved Secret Saves My Tomato Sauce Every Time - AOL

    www.aol.com/nonna-approved-secret-saves-tomato...

    Zani’s grandma may not have given a scientific explanation, but there definitely is one: carrots are an alkaline-rich vegetable with a high pH, so introducing them to the sauce helps to bring up ...

  6. 35 Super Bowl Cocktails (& Mocktails!) For Your Game Day Party

    www.aol.com/35-super-bowl-cocktails-mocktails...

    Ranch Water. A sort of effervescent, less-sweet version of a margarita, only 3 ingredients are required for Ranch Water: tequila, lime juice, and seltzer. (Preferably Topo Chico; some claim it’s ...

  7. Need a Substitute for Tomato Sauce? Here Are 10 Genius ... - AOL

    www.aol.com/substitute-tomato-sauce-10-genius...

    Alternatively, you can make a wonderful and very fresh-tasting tomato sauce by simply blistering cherry tomatoes in a little olive oil, adding a splash of pasta water or wine and then simmering ...

  8. Reduction (cooking) - Wikipedia

    en.wikipedia.org/wiki/Reduction_(cooking)

    While reduction does concentrate the flavors left in the pan, reducing too much will decrease the amount of all liquid in the sauce, leaving a sticky, burnt coating on the pan. [2] Sauces, ranging from basic brown sauce to béchamel sauce and even tomato sauce, are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not ...

  9. Talk:Vodka/Archive 1 - Wikipedia

    en.wikipedia.org/wiki/Talk:Vodka/Archive_1

    1 The use of Vodka as a cooking ingredient. 3 comments. 2 Ideal percentage vodka. 3 Ehsan. 1 comment. 4 Earliest Mention of Vodka. 5 List of vodkas. 6 ...