Massachusetts: Does Vodka Sauce Belong On Pizza?

Let's answer the question right away: yes, it does. Vodka sauce pizza is not something you find around New England all that often, but it's a pairing you are going to want to take note of.

If you simply Google the term "vodka sauce pizza Boston" not a lot of concrete options populate other than some food review sites. Having this sauce on pizza is just not as common in this region as it is in other parts of the country, such as the tri-state area.

I grew up in the Northern New Jersey area on the edge of New York City. Before moving to New England in 2011, I was a Manhattan resident for seven years. I note this because vodka sauce pizza was always at my disposal until I moved up north.

For those who are unfamiliar, vodka sauce is a tomato-based sauce. "It’s typically made with a combination of crushed tomatoes, heavy cream, onions, garlic, vodka and spices," Lid and Ladle explains.

It can be a richer sauce, and that is important to note when it comes to how it is used with pizza. A vodka sauce pizza does not often have or need a surplus of toppings, as it could dilute the flavor that vodka sauce provides.

Think of a penne alla vodka. This, too, is not as common in Massachusetts. Often though, this dish doesn't contain a lot of other ingredients added in. The same holds true for pizza. Mix in some basil and you have everything you need.

There are just a few local places I've found where you can try this, and I had to really search for them. Serafina in the Seaport and Back Bay does have a menu item called Pizza Alla Vodka. It does include bacon but this is one item where it is acceptable to ask for "no bacon."

Occasionally, Stoked Wood Fired in Brookline will have vodka pizza on special. Another place to note here is the Paisani Food Truck, which you will often find in Dewey Square or the Greenway. While it's not pizza, they do have a chicken parm sandwich that is made with vodka sauce instead of traditional tomato. It's outstanding. This is partly due to the tasty chicken and roll, but the sauce brings it to another level.

Another option, which I opted for quite often during the quarantine months, was to make my own vodka pizza at home. If you have a pizza stone or bar pie pan, you can cook up this meal in your own kitchen. My preference is the Bertolli Vodka sauce that you can find at many grocery stores. Layer this sauce proportionately on the dough, add your fresh mozzarella and some subtle basil, and thank me later.

If you really want to get delightfully fancy with it, sprinkle on some olive oil and grated parmesan cheese upon taking the pie out of the oven.

You may notice longer lines at Rowes Wharf and Dewey Square food trucks areas during lunch hours these days. That's because of a certain "food with personality." Paisani Food Truck has Boston's greatest new sandwich.

So what is it? Thin, and perfectly breaded chicken cutlet laid upon a sesame seed sub roll, with vodka sauce and fresh mozzarella. Though Paisani's menu does contain three other delicious (and unique) sandwiches, the word is quickly spreading about the Drunken Parm. It's a true combination of flavor and fresh ingredients. "Drunken Parm is by far and away the best seller," co-founder Ryan Palmer tells us.

UMass Lowell friends Palmer and Matthew Minichiello noticed a void in Italian food trucks around Boston. During their school years at Lowell, they spent significant time together cooking and developing innovative and tasty combinations. Soon, they found themselves catering large events for friends and family. Obtaining the necessary approvals to land a food truck business in Boston is no small commitment. While working to receive the proper permits, Palmer and Minichiello got the Paisani business going by continuing to cater. Finally, the truck officially launched in the summer of 2022.

To help with their expansion, Palmer and Minichiello have brought on a third full-time staffer. Thomas Southwick now works with the crew full-time. Southwick was a teacher but recently left to join Paisani.

How about two mouthwatering eggplant sandwiches. One of them, called the "Sloppy Paisani" has Bolognese and honey-whipped ricotta on top. The other is a more traditional Caprese. There's also the "Bambino" sandwich, which is their take on an Italian sub.

Not to be passed over is what lies above and beneath the sandwich portion of the menu. Sweet corn arancini or an order of garlic fries pair very well with any sandwich choice. And who says no to Cinnamon Toast Crunch Cannoli for dessert?

Paisini food truck has had stops at Boston's City Hall, and various breweries in the area. The truck is available for catering events. For the spring, you can find them at Rowes Wharf on Tuesdays from 11 am-3 pm, and on Wednesdays at Dewey Square from 11 am - 3 pm. Or - until they sell out. "We serve 65-75 Drunken Parm sandwiches per day. That's in about 1.5 - 2 hours," Palmer says. "We have been selling out for the last couple of weeks. The Greenway is new to us, so we have been trying to gauge the demand in our new locations. It looks like we may need to start packing more food because the lines have been endless!"

Well-deserved. Paisani represents food prepared with such authentic passion and personality. Not only can you taste it in every bite, but you can see it in the way the food is presented. "I think the name catches the eye of most, but the quality and quantity keeps people coming back. And that's what we're all about," Palmer concludes.

Here's a look at our recent visit to the Paisani Food Truck to taste Boston's greatest new sandwich. Needless to say, it well exceeded expectations.

Check them out at PaisaniFoodTruck.com