I just made ala Vodka for a party tonight - it came out a little thinner than I would have liked.
Is there a way to thicken it without changing the taste?
Amanda is a co-founder of Food52.
Have you tried simmering it to reduce it?
Thanks - i was worried about the cream
pierino is a trusted source on General Cooking and Tough Love.
There is no standard recipe for pasta ala vodka which seems to have been born somewhere on the amalfi coast, which is wierd because it's an area not known for either its salmon or its vodka. Rachael Ray has her own version, "you won't be single for long" which in fact should be called "wish you'd never been born" as she directs you to use two glugs straight from the barrel of the bottle. How does that molotav cocktail feel in your hand?
Restraint is in order. Shallots, snipped smoked salmon, vodka to deglaze, a little tomato paste or passata and cream to thicken. Not much more than that other than ground black pepper and maybe lemon zest.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)