I’ve seen a few versions of this recipe, so I decided to give it a try. I didn’t use a lot of cream by mixing in some yoghurt as a substitute. The only thing I’d change would be to add some grilled chicken maybe next time, although this is packed full of flavour.

This recipe serves 4.

Ingredients 

• 1 shallot 
• 2 cloves of garlic 
• 400g pasta of your choice 
• 1/4 cup fat free Greek yoghurt 
• 1/4 cup double cream 
• 1/4 teaspoon red pepper flakes 
• 1 can crushed tomatoes 
• 1/3 cup of vodka 
• 1/2 cup grated Parmesan 
• 1/2 cup chopped parsley 

1. Cook the pasta according to the instructions, drain and set aside. Keep a cup of the pasta water in case you need to thin out the sauce later.
2. Fry the shallots in some olive oil with 1/4 tsp of salt on a medium heat for about 3 minutes. Then add the garlic and red pepper flakes for another 30 seconds. Remove from the heat and add the vodka and crushed tomatoes, place back on the stove for another 6-7 minutes allowing the alcohol to burn off. 
3. Combine the yoghurt and cream in a measuring cup. Add this to the sauce with the cooked pasta and chopped parsley.