Healthy Penne alla Vodka is a low fat spin on traditional vodka sauce. It is creamy, flavorful, and takes less than an hour to make. A hot batch of penne with creamy tomato sauce is the perfect meal for a weeknight or date night at home. Top each bowl with fresh basil ribbons and grated cheese and pair with a glass of wine for an impressive home cooked meal.
In a medium pot or dutch oven, heat olive oil and butter on medium heat. Add onions and garlic and cook uncovered for 5 minutes until the onions are translucent. Stir in dried oregano, dried basil, and red chili flakes and cook for 1-2 minutes.
1 medium onion, 3 cloves garlic, 2 tablespoon olive oil, 1 tablespoon butter, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon crushed red pepper flakes
Stir in vodka and simmer for about 7 minutes until the alcohol cooks off. While the vodka cooks, add tomatoes to a blender with salt and pepper, then puree for 1-2 minutes. Add pureed tomatoes to the pot and stir. Cook covered on low heat for 30 minutes.
½ cup vodka, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper, 1 28 oz can of tomatoes
While the sauce is cooking, bring 5 quarts of salted water to a boil. Add the penne to the water and stir occasionally. Cook until al dente, about 10 minutes. Drain the pasta and set aside.
1 lb penne pasta
Once the sauce is cooked, stir in ¼ cup of Parmigiano-Reggiano and Greek yogurt until it becomes creamy and pink. Add salt and pepper to taste and half of the basil. Add the pasta to the sauce and gently stir to combine.
½ cup Greek yogurt, ¼ cup of Parmigiano-Reggiano, Handful of fresh basil cut into ribbons
Serve in bowls and sprinkle additional basil and Parmigiano-Reggiano or parmesan cheese on each serving.
Notes
Top Tips
If you want to make Healthy Penne alla Vodka even healthier, you can swap out the traditional penne for a whole wheat pasta, gluten free penne, eggplant, or even zoodles.
Storage
Refrigerate leftover pasta in an air tight container for up to 3 days in the refrigerator and up to 3 months in the freezer. If you freeze the sauce, let the sauce completely cool and store it in an air tight bag or container. Once you're ready to use the sauce, remove it from the freezer and allow it to thaw overnight in the refrigerator. Cook the thawed sauce in a sauce pan and stir until it reaches its normal consistency.