The Sauciest Pasta Alla Vodka in 30 Minutes or Less | Eric Kim | NYT Cooking
Penne alla vodka has been a staple of many Italian American menus, and for good reason: The alcohol is said to enhance the sharp heat and deep savory flavors of the dish and to help fat disperse more evenly, keeping the sauce glossy and creamy.
Eric Kim is showing us his take on the dish: Ricotta Pasta Alla Vodka, in which he adds a few dollops of ricotta on top to finish it off. The inspiration came from the creamy tomato soup that used to grace the menus of the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, lending relief between bites of spicy booziness.
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