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Vodka in pasta sauce. While this sounds like the kind of forward-thinking you’d expect from the Vodka of Tomorrow, the origins of Penne Alla Vodka are a little unclear.
Is it authentically Italian? Was it created in America and portrayed as ‘authentically Italian’? All we know for sure is that rich pasta sauce made with tomatoes, cream, and a splash of vodka became very popular across the USA during the 1970s and 1980s.
It’s a great question. Does adding Broken Shed Vodka make any difference at all to the pasta? The truth is, yes. The science backs it up. Like most things in life, including Broken Shed Vodka, the answer is enjoying everything in moderation.
If we go right down to a molecular level, the alcohol molecule is similar to a sugar molecule, and has a slightly sweet taste. Too much alcohol, like in spirits with a high proof or ABV, and those molecules can overwhelm and bind other aromas. In other words, you get that “hot” sensation in your mouth and you have trouble tasting anything else.
On the other hand, at low concentrations around 1% or less, alcohol actually enhances fruity esters plus other flavour and aroma molecules.
So, adding too much alcohol, or not allowing enough time for cooking, can overpower your dish. Get the balance right, and your Penne Alla Vodka is simultaneously rich with cream, while the sharp, bright flavours from the vodka and crushed red peppercut through.
Seriously, try this recipe both with and without adding Broken Shed Vodka and you’ll see exactly what we mean.
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