Penne pasta in a light tomato-vodka sauce

Ingredients:

• 340 g whole grain penne pasta
• 1/4 cup Greek yogurt, 2% fat
• 1/4 cup heavy cream
• 1 tbsp. l. olive oil
• 1 small shallot, chopped
• 2 cloves garlic, crushed
• 1/4 tsp red pepper flakes
• 1 can (800 g) of canned crushed tomatoes
• 1/3 cup vodka
• 0.5 tbsp. grated parmesan
• 0.5 cup chopped parsley leaves

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the penne pasta and cook according to package directions. Drain, reserving 1 cup of water.
2. Mix the yogurt and cream in a measuring cup and set aside.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and 1/2 teaspoon salt and cook, stirring occasionally, until the onion softens slightly, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from heat and add the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer, and cook, stirring frequently, until the alcohol evaporates and the sauce thickens, about 7 minutes. Stir in the yogurt and cream and cook until the sauce thickens slightly, about 3 minutes.
4. Add the penne pasta, Parmesan, parsley, and 1/2 teaspoon of salt to the pan and stir. Use the reserved pasta water to thin the sauce if necessary.