How to Make Easy (and Advanced) Vodka Sauce | Basics with Babish
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Published 2023-06-09
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Recipe: basicswithbabish.co/basicsepisodes/vodka-pasta
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All Comments (21)
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It's not about the flavor of the alcohol. It's about separating alcohol-soluble flavor esters from their ingredient matrix and once some alcohol has evaporated it leaves the esters free to be tasted straightaway.
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It's not for emulsification. It's a solvent. It's for flavour. Not the flavour that it brings by itself, but the flavour that it brings out of the other ingredients.
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I always heard that the alcohol draws deeper flavors out of the tomato sauce
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This one had old school retro Babish vibes from the music to the intonation in the narration. Loved it.
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Kenji's extensive testing indicates that added correctly it sweetens and smoothes the sauce and makes the dish more cohesive
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I just made the second version of this for dinner and doubled everything to make enough for the family and needless to say there was no left overs
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watched this and then made it in the office kitchen today, took me about 40 mins but i also had to clean as i go and clean up afterwards before I could eat it, but it really is simple to throw together and comes out great.
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What if i don’t have a blender?
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Really is a super power to be able to show 2 variants, with such detail, all under 6 minutes…
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Made it the second way but with guanciale instead of pancetta and it was the most flavorful pasta I've ever done! Great post.
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My family use to make this for my birthday every year! Thank you for sharing this recipe
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This looks absolutely delicious, I'm one of many that issues with texture in food but love the taste if tomatoes so chunky spaghetti is out of the question
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Why am i drooonk?
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hey i didn't see anyone talking about this but just so you know it's not for emulsification it's a solvent, nobody had mentioned that yet so i figured you should know
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I usually add pepper in at the end, but that's pretty spot on.
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This was a very popular dish back in the 80's
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One of my favorite dishes to make!!
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I’ll be honest, my go to recipe has always been the one from Rachael Ray’s second cookbook. First thing I ever cooked for my girlfriend, and we just hit our 10 year wedding anniversary. I need to try version 2 of this though.
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I appreciate an actual basic video. I really feel like the basics recently have been not very basic
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that’s dinner tonight. thanks for the recipe
