{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague. Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity. Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal. New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"Penne alla Vodka","slug":"penne-alla-vodka","published_at":"2026-02-26T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/penne-alla-vodka","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/penne-alla-vodka","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/bab1212f-4d75-4869-817b-041bebdf5b5c.mp3","summary":"A 1974 Italian cookbook, a Bologna nightclub, and a dish that earned the nickname \"disco pasta\" — Penne alla Vodka has no codified recipe, no agreed-upon ingredient list, and was once called \"disgusting\" by the president of the Italian Academy of Cuisine. So why does it persist? This week, we're tracing the dish from its murky Italian origins to its Italian-American identity crisis — and devising our own version along the way. We break down why vodka, a flavorless spirit, actually extracts flavor compounds from tomatoes that water and fat can't reach, debate whether cream is a non-negotiable, and talk through why Carbone's famous Spicy Rigatoni skips the vodka entirely. The cocktail: The Disco MiTo — vodka, Campari, Cocchi di Torino, orange bitters, lemon peel. A vodka riff on the Negroni, stirred and served up. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: El Ateo Tequila : https://pkgdgroup.com/#our_brands/ Underberg : https://underbergamerica.com/","meta_description":"A 1974 Italian cookbook, a Bologna nightclub, and a dish that earned the nickname \"disco pasta\" — Penne alla Vodka has no codified recipe, no agreed-upon…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4570,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/penne-alla-vodka/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/penne-alla-vodka.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}