Talk:Penne alla vodka

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I really don't have anything to add specifically on this topic, but I would just like to express my interest in knowing why the flavor of the alcohol blends so well with the acidity of the tomatoes to make such a good sauce. I have an amateur interest in chemistry and would like to know more about what makes these two seemingly incongruous substances work so well with one another.

Rhettoric 17:40, 20 January 2006 (UTC)

I just want to note that the entire content of the main article almost certainly came from Paula, the alleged inventor's daughter. She's a law professor and a popular nationwide lecturer for BarBri. She tells the story almost word for word as stated in the article. It's a great story and it could well be true but this whole entry is based on a single source and without any corroboration... Mjgilbert 18:58, 25 June 2007 (UTC)

The alleged inventor may possibly have added his name without any particular basis to what is really a well-known dish, found in many cookbooks. Whether or not the srtory is true, there are 36,000 ghits. I've added a few sources. DGG (talk) 10:08, 5 December 2007 (UTC)

Why is the Williams Sonoma story in a box? --66.10.132.251 (talk) 16:27, 8 May 2008 (UTC)