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Like many legendary dishes, the origins of penne alla vodka (a staple of Italian-American cuisine) are heavily disputed.
Chef Luigi Franzese, who worked at Orsini Restaurant in New York, is reported to have invented the sauce in the 70s. Other food historians believe it was conceived later in the 80s by James Doty, a Columbia University graduate. Italian chefs, meanwhile, have laid their own claims to the creamy tomato-based dish, including Pasquale Bruno Jr., who credits Bologna restaurant Dante for plating it up to the world.