Penne Vodka is an all time favorite of mine beacuse of the flame! It can be very initimadting, but YOU CAN DO IT! Such a sophisticated dish but with the heavy cream that's added...a lot of calories come with it and fat. So I decided to take a turn down greek lane and substituted Oikos instead. Brings the same creamy texture and light red hue. This is sure to dissappoear at your dinner table.
Here's how I made it
1 box (I used only 2/3 of the box) gluten free pasta
2 Tbs olive oil
½ Spanish onion chopped finely
1 large shallot roughly chopped
6 large garlic cloves roughly chopped
3 oz prosciutto cut into small pieces
½ c vodka
28 oz canned crushed tomato
5.3 oz of nonfat plain greek yogurt (oikos) (roughly a cup)
½ c grated parmesan cheese
¼ c fresh chopped parsley
First, get your water boiling to cook your pasta as you normally would. I didn’t use the whole box because I really like more sauce than pasta, but if you want, use the whole box!
As that is getting ready, in a sauté pan over medium heat (I used a wok) throw in the olive oil and both onions cooking until soft.
Add in the garlic next, cooking for a few minutes then add in the prosciutto and cook until browned and crisp on some parts.(About 15 minutes) (((Your pasta should be done by now, drain and set aside.)))
Now, turn heat to high, add in the vodka and light with a long match/lighter. Continuously swirl the pan around so no burning occurs, until the flame goes out. If flame does become too much make sure to have a lid at hand to smother it.
Once the flame goes out, turn heat down to medium low and add in your canned crushed tomatoes.
Stir until well combined, and then add in the yogurt and parmesan. Stir and let cook for 10 minutes.
Once sauce is ready, taste for additional seasoning, salt and pepper.
Stir in your pasta, top with more parmesan and parsley and ENJOY!!!!