The perfect time to add vodka to pasta sauce

Vodka sauce is creamy and flavorful, a classic of Italian cuisine, but mastering it at home requires precise technique, especially when adding the vodka.

"There are several points during cooking when you can add vodka," Frias explained. "There isn't necessarily a right or wrong time to do it, as it depends on the desired end result."

One of the most effective techniques involves adding vodka after sautéing the tomatoes and garlic. "This is called deglazing, and it releases all the subtle flavors of the tomatoes, but it doesn't give the final sauce much, if any, alcohol flavor, since the vodka will have almost completely evaporated by the time the sauce is ready," Frias explained. Deglazing involves adding an acidic liquid, such as vodka or wine, to a hot pan to loosen the caramelized bits and emulsify them in the sauce.

For a more intense vodka flavor, Frias suggests adding a small amount at the same time as the cream, so less alcohol evaporates during cooking. For a bold finish, she recommends deglazing the garlic and tomatoes with a little vodka and adding another splash when you stir in the cheese.

Frias advises using very little vodka, especially for beginners. "For those starting out making vodka sauce, my advice would be to use very little vodka in the sauce itself," he noted. "At least the first few times you make it, until you get used to its potency." The chef also reminds us that vodka isn't the main ingredient: "Vodka is only used to enhance the flavor of the tomatoes and shouldn't be a primary component of the final product's flavor." Therefore, there's no need to pour half a bottle of good vodka into the sauce.

For a good texture and a more intense flavor, it's best to use high-quality tomatoes; San Marzano tomatoes are an excellent choice. To finish, freshly grated Parmesan or Pecorino Romano cheese is a classic, and a spoonful of mascarpone on top adds an even more special touch.