The general ingredient list for creamy, spicy vodka sauce is simple: tomato, onions, garlic, red pepper flakes, butter, cream, and vodka. Perhaps that’s part of why it’s so beloved. It’s the cashmere sweater of pasta dishes, as appropriate for date night as it is for an afternoon of Netflix and recovering from last night’s mistakes. It’s also one of the internet’s most viral meals, with #vodkasauce cultivating millions of views on TikTok alone. But despite its sweeping popularity, there’s one point of controversy when preparing the dish: When do you add the vodka?
Most recipes fall into two camps as to which step in which you should introduce the vodka to your sauce: before the other liquids in order to deglaze the plan, or as one of the final additions after the cream is incorporated to add gloss and weight. Those who are classically trained generally recommend the former method of adding the vodka early on. Herve Guillard, director of education at the Institute of Culinary Education in Los Angeles, adds the vodka immediately after reducing his tomatoes and alliums.
“Vodka sauce shouldn’t taste like vodka,” he says. “You’re adding it for smoothness and emulsion.” Adding it earlier on allows the alcohol to evaporate and blend into the background of the sauce. Once everything is simmered and reduced, he recommends adding the cream and cheese on low heat for proper emulsion, then stirring, seasoning, and incorporating the pasta.
“Adding the vodka too late can make the sauce taste harsh and
