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vodka sauce

post #1 of 6
Thread Starter 
Used a jar of vodka sauce today for chicken thigh and collezione tortellini pasta. The chicken browned then poured the sauce over it. After about hour added some chopped green pepper and it seamed to almost over power the sauce. This must be a very delicate sauce thats flavor can be over powered easily. Finished by cooking the pasta in the sauce for extra flavor
post #2 of 6
Vodka should have little to no flavor. So its sauce is not potent either
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 6

What @phatch said.

Raw green (assuming Bell here) pepper will over power just about any dish if used without a thought for the outcome. (even if it has been sautéed) .

Wonder if this thread will become as controversial as most of your other off the wall ingredient/recipe threads @Dagger ?

Just sayin' ;-)

 

mimi

post #4 of 6
Thread Starter 

what is off the wall? my sister wanted vodka  sauce

post #5 of 6
Try making a Pink sauce by adding cream or half and half. Top the dish with fresh basil, etc. Try it over penne, or (lobster) ravioli with same, topped w prosciutto and fresh Parm.
post #6 of 6


I would use smoked salmon instead of the prosciutto. Heated prosciutto has a tendency to be chewy if not sliced thin enough.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
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