It's unlikely anyone has ever had vodka sauce without the vodka, because the alcohol is what carries the flavor. Hillary Polluck with Food52 says that while alcohol not only improves the taste of your food, it bonds with fat and water molecules, which prolongs the flavor and aroma. Alcohol helps penetrate flavor into meat when incorporated into marinades and sauces.
If you want a more in-depth science lesson, FineCooking states that alcohol molecules evaporate much quicker than other substances, meaning you smell them almost immediately upon opening a bottle. When a substance as pungent as alcohol is introduced to cooking food, it releases the aroma of both the food and the alcohol, making for heightened senses and better indulgence. Did you know that our enjoyment of food relies heavier on smells through the nose versus tastes from the mouth? That's why you can't fully taste food when you have a cold. However, it's important to not get too crazy. A dish with more than 5% alcohol will overpower the flavor and dominate the dish, leaving a not-so-good taste. It's ideal to keep the alcohol content low so that everything balances.
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