In Fashion: Vodka Sauce

In Fashion is a reoccurring section, where we look into the current food trend that the people are currently looking for. Just like things change in the fast fashion stores, food trends come and go as fast as the next video on your Instagram reel.

VODKA SAUCE

The fact is - people like, and always will like, simple food. There is time and space for it which will never disappear and will never play any rivalry for fine dining.

Young people (or people in their early 30’s, who still think that they are in their early twenties) like to think that some sort of magic happens, when they add a simple, but rather unusual ingredient to their cookery and it will somehow appear immediately special.

Your neighbourhood cool restaurants are now serving classical Margarita, but with vodka sauce instead, charging an extra £3 and when you say our order out loud in the table you can hear a approved mumbling. You are cool. You are hip. You are indeed in touch with what is in fashion, like wearing your dad’s early 80’s cap with cool slogans on it, there is something so unashamed about visiting classical ingredients and adding them to your meals.

As cool as vodka sounds in your sauce, it does have some benefits to why it has been added there. And no, you do not taste the vodka in it. Vodka is a neutral spirit, so it doesn’t impart a strong flavour but rather enhances and melts into the existing flavours. It’s added there to help release and emphasise the aroma of tomatoes and spices. And it does add some creaminess and warmth.

Can you make a banging sauce without adding vodka? Absolutely. But is it cool to pour a splash of Absolut confidentially to your sauce when cooking? Probably, absolutely too.

Spicy Vodka Sauce Recipe

2 tbsp olive oil (30 ml)

1 small onion, finely chopped

3 cloves garlic, minced

1 tsp red chili flakes (adjust to taste)

400 g canned crushed tomatoes

60 ml vodka

120 ml heavy cream

50 g grated Parmesan cheese

Salt and pepper, to taste

Fresh basil (optional, for garnish)

Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and red chili flakes, cooking for an additional minute until fragrant. Add the crushed tomatoes and simmer for 10 minutes, stirring occasionally. Pour in the vodka and cook for another 3-4 minutes to let the alcohol evaporate. Lower the heat and stir in the heavy cream, mixing well until the sauce is smooth. Add the Parmesan cheese and stir until melted. Season with salt and pepper to taste.

Serve over your favourite pasta and garnish with fresh basil, if desired.