Don Angie’s early versions of lobster alla vodka included mezcal to add a smoky element. Some cooks have even tried replacing the traditional vodka with more flavorful spirits. Combining vodka sauce with other stocks-such as vegetable or chicken-can additionally lead to more soupy creations, especially one reminiscent of a tomato soup served with grilled cheese. He recommends whisking in some lobster shell stock, replete with the sweet and salty flavors of the sea, to transform the heavy sauce into a heavenly bisque. Though usually eaten with something, vodka sauce also offers a surprising potential as a soup, and Safin has a few suggestions for the home cook. There’s just so much umami in both of them,” says owner Avish Naran. Meanwhile, LA’s Pijja Palace does a South Asian take on vodka sauce with its malai rigatoni, which combines a tomato masala with cream and coriander. At Elina’s, an Italian American restaurant in Chicago, chef-owner Eric Safin’s vodka sauce includes fermented and crushed Calabrian chiles finished with a sprinkle of breadcrumbs. Scott Tacinelli, who owns and operates Manhattan’s Don Angie with his wife, Angie Rito, has put vodka sauces on his menus in several ways: as a white vodka sauce that uses crème fraîche and caviar, and in a lobster dish with smoked chiles. Of course, variations on vodka sauce abound too. Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich Use a pot of vodka sauce to dress up your next batch of roasted or grilled eggplant.
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