Lightened-Up Penne a la Vodka

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the penne and cook according to package directions.

3. 3

   Drain, reserving 1 cup of the cooking water.

4. 4

   Whisk the yogurt with the cream in a measuring cup and set aside.

5. 5

   Meanwhile, heat the oil in a large skillet over medium heat.

6. 6

   Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes.

7. 7

   Add the garlic and red pepper flakes and cook, stirring, for 30 seconds.

8. 8

   Remove from the heat and stir in the tomatoes and vodka.

9. 9

   Return the skillet to medium heat, bring to a simmer, and cook, stirring often, until the alcohol cooks off and the sauce comes together and thickens, about 7 minutes.

10. 10

    Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes.

11. 11

    Add the pasta, Parmesan, parsley and 1/2 teaspoon salt to the skillet and toss to combine.

12. 12

    Use the reserved pasta water to thin the sauce as needed.

* Per serving · 4 servings · Values may vary.