"According to Karen Frazier, a Tasting Table recipe developer and mixologist, there are lots of ways to incorporate bourbon into pasta dishes - from replacing the vodka in a vodka sauce to making a buttery bourbon and sage sauce or a mushroom bourbon pan sauce. Bourbon can also replace the wine that's used in a number of pasta dishes, including Bolognese - in the case of Bolognese, you can use bourbon instead of wine in a 1:1 ratio to deglaze the pan."
"Since bourbon has a high alcohol content, it can easily catch on fire. While a flambé works for some dishes, it can ruin others. When using bourbon to deglaze the pan for your Bolognese (or other) sauce, turn off any open flames (or remove the pan from the flames) before adding the bourbon. Then, turn the flame back up to a medium-high heat."
Bourbon can be incorporated into pasta dishes in multiple ways, including replacing vodka in a vodka sauce, making a buttery bourbon-and-sage sauce, or using a mushroom bourbon pan sauce. Bourbon can substitute for wine in many pasta recipes; in Bolognese it can be used 1:1 with wine to deglaze the pan, imparting a caramelized flavor that complements hearty meat and Parmesan. Bourbon's alcohol helps tenderize meat, improving the taste of meaty sauces. Caution is needed around heat because bourbon can ignite; turn off or remove open flames before adding bourbon, then return to medium-high heat and scrape browned bits into the sauce.
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