In any tomato based sauce, vodka, or any strong alcohol doesn’t make the dish taste more like alcohol, it releases alcohol soluble elements from the tomato itself, making it taste sweeter, richer and more tomato than even just tomatoes themselves, this adds acidity, which is often tempered by the addition of dairy (usually heavy cream) a la vodka is not a delicate sauce, but any means, it’s made with a full intention of every major ingredient hitting well above it’s weight. And if you want it even better, try using a good botanical gin or a pepper vodka for even more intensity.
