As long as there are ice and vodka, people will argue about the merits of a shaken vs. stirred Martini (although it is hard to go against Bond, James Bond). However, when it comes to vodka sauces, stirring is clearly the more desirable method for mixing the ingredients.I just posted a penne pasta recipe featuring an American vodka sauce. Traditionally, vodka sauces are made using pancetta, a type of un-smoked Italian bacon, but I prefer to use regular bacon.
I enjoy that little bit of smokiness the American bacon brings to the sauce. If you've never tried one before, vodka sauces are surprisingly easy recipes, and while very popular in restaurants, they're not as common as many other homemade pasta sauces. I hope you give this a try.
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