This is going to sound like a weird question, but which vodka are you using -- because I have some recommendations on which definitely not to use.
My understanding is that you want a neutral-grain vodka -- like absolutely not an actual potato vodka. Which also rules out things like Belvedere (rye), etc. It goes without saying not to use flavored, or high-end (since you're cooking it off). So, I rarely get to make tomato sauces 'cause Mav hates tomatoes, but my best guess would be something like Russian Standard (wheat) or, oddly, Tito's (corn) -- I would default to wheat, or grain, but we know that corn alcohol makes a good sweet flavor (corn syrup) as well. Or something else in that or a lower price bracket.
I looked it up. It was a pretty unknown Swedish brand imported almost entirely into the US. They moved all production to the US but the wheat is Swedish
https://en.wikipedia.org/wiki/Svedka But yes, SJ is correct. Was sort of Swedish, now fully American.
Don't need to spend that much for making pasta sauce; that's why I was pretty explicit about lower-cost vodkas within a certain quality range...
You learn something new every day! Though it's now completely American, and made from corn, not wheat, so not really Swedish, and not really wheat vodka at all.
They removed that when they stopped making it in Sweden, which they used to. In any case, it worked fine at its job of unlocking the alcohol soluble parts of the tomatoes. Good pasta.