Lighter Penne à La Vodka Bethenny Frankel Recipes

Steps:

• Bring a large pot of water to a boil over high heat. Add salt when simmering.
• Warm marinara in a saucepan over medium heat. Slowly add milk, stirring until combined. Bring to a simmer, then lower heat; simmer until sauce reduces slightly. Add crushed red pepper.
• Add penne to boiling water. Cook until almost done; add vodka to marinara mixture, and raise heat slightly. Drain pasta, reserving 1/2 cup cooking water.
• In a large bowl, toss pasta with sauce and Parmigiano-Reggiano, adding some reserved water to thin sauce, if needed. Garnish with parsley, and serve.

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain, reserving 1 cup of the cooking water.
• Whisk the yogurt with the cream in a measuring cup and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Remove from the heat and stir in the tomatoes and vodka. 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. Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes.
• Add the pasta, Parmesan, parsley and 1/2 teaspoon salt to the skillet and toss to combine. Use the reserved pasta water to thin the sauce as needed.