Do you think tequila would do the same thing as vodka in a red sauce? -Ig
It depends on the proof. When you use vodka in the typical tomato/cream sauce, it's acting as an emulsifier between the water in the tomato paste and the oil in the heavy cream so that the acid in the tomatoes doesn't make the oil separate. It also assist with binding the sauce to the pasta and the alcohol can help develop some of the sugars in the tomatoes to lend the sauce a subtle sweetness.
Low grade tequila lands at about 40 proof, half of where low grade vodka's at, and it's the alcohol content you're after. Higher grade tequila might do the same thing but I have no idea if the flavor of the tequila itself would improve things or stick out like a sore thumb. Are you that desperate to use up the alcohol lying around?
