Talk:Vodka sauce

When was it invented ?

Really would love to know when this style of suave started appearing on menus, on grocery shelves, and in recipe books. I remember in the 90s when it started to appear everywhere… but can’t figure out when and who created it. 166.205.107.88 (talk) 03:49, 26 December 2021 (UTC)

This article] suggests it was invented in early 1970s by actor Ugo Tognazzi, when he published recipe book in 1974, though there is some other examples in that period and it might of been invented at restaurant. A75 (talk) 21:05, 1 January 2025 (UTC)

Merge proposal

I propose redirecting penne alla vodka to this page, as the former is now completely redundant. That article was always 90% about the sauce anyway, and it actually previously had more information on vodka sauce than the vodka sauce article itself, but that's been remedied. There is really very little to say about penne alla vodka other than "penne is the most common pasta for vodka sauce." Anything else can be added to the penne alla vodka section of this article if need be. Having two articles that say the same thing is pointless, and it makes sense for the information on the sauce (like I said, the penne alla vodka article has always been about the sauce itself) to be in the sauce's article. There is no precedent I can see for separate articles. Most other sauce and pasta combinations I found were redirects (see list of pasta dishes) mostly to the sauce, sometimes to the pasta, though frequently in the case of spaghetti dishes there is an article on the combination, but in such instances the sauce redirects to that article; there are not two separate redundant articles, as is currently the case here. All relevant information about the sauce that was in the other article has already been transferred here, where it belongs. This is really just a proposal for a redirect. If there is a strong preference for vodka sauce to redirect to penne alla vodka, as is done with articles like puttanesca and Spaghetti alla puttanesca, then I guess that could be an option, as long as we eliminate redundant articles, but this one just makes more sense. -R. fiend (talk) 14:53, 7 March 2026 (UTC)

• merge and redirect for reasons I stated above. -R. fiend (talk) 14:53, 7 March 2026 (UTC)

R. Fiend has twice restored the prematurely merged content to vodka sauce arguing that Adding relevant information to an article does not require a vote. But merging all of the information verbatim from one article into the other creates a WP:REDUNDANTFORK. This merge proposal is to decide, across both articles, whether or not we're going to do that. Belbury (talk) 09:07, 8 March 2026 (UTC)

• Merge vodka sauce into penne alla vodka. The latter was the original article, it contains more reliably-sauced material, and a converse move would be WP:UNDUE. Most of this (the sauce) article is already covered in the penne article, and what isn't can be fitted into a small "Other uses" section or para—although most of that seems to be trivia such as using action man bowtie pasta or adding chili: WP:NOSHITSHERLOCK applies  :) —Fortuna, imperatrix 13:41, 8 March 2026 (UTC)
  • I'm curious as to why you think the sauce should be the redirect, when it's the sauce that is really the subject of the penne alla vodka article. Penne is hardly mentioned in it at all. The fact that the article came first is irrelevant, and the vodka sauce article is a more complete article that has all the information and sources of the penne article (or it would, if it didn't keep getting reverted for no reason). The sauce can be used on any type of pasta, is available in jars all over the world without any connection to penne. It would be like making carbonara a redirect to linguine carbonara. The sauce is the subject, and logically should be the title. -R. fiend (talk) 15:00, 8 March 2026 (UTC)

Unfortunately we must follow what reliable sauces not what our feelings tell us is irrelevant. Also please desist from swearing in edit summaries, I thank you. —Fortuna, imperatrix 15:31, 8 March 2026 (UTC)

• Note I've protected this and the other article for a week from what appears to be a candidate for the lamest edit war. Valereee (talk) 15:15, 8 March 2026 (UTC)
• Merge vodka sauce into penne alla vodka, per Fortuna, the sauce article is mostly written in terms of the penne dish. The chili variant may be a significant spinoff (the NJ article says we’re not talking about the of 1960s pink sauce classic, penne alla vodka. Spicy vodka is a much newer iteration [...] Unlike classic vodka sauce, spicy vodka uses less heavy cream, relying on onion, garlic, tomato paste, butter and pasta water), but is still being presented in relation to penne alla vodka. It could get a subsection if there's more to be written about it. Belbury (talk) 20:16, 15 March 2026 (UTC)