According to Karen Frazier, a Tasting Table recipe developer and mixologist, there are lots of ways to incorporate bourbon into pasta dishes - from replacing the vodka in a vodka sauce to making a buttery bourbon and sage sauce or a mushroom bourbon pan sauce. Bourbon can also replace the wine that's used in a number of pasta dishes, including Bolognese - in the case of Bolognese, you can use bourbon instead of wine in a 1:1 ratio to deglaze the pan.
And part of leaning into it, for me anyway, involves covering up the backyard grill and getting reacquainted with my stovetop. On Monday afternoon, I decided the only dinner that could possibly match the vibe of the day was bolognese. I am a longtime fan of Ina Garten's "Weeknight Bolognese" recipe, but I admittedly find it more appropriate for weekends because I like to let it simmer for far longer than she recommends.