Q1: What is the absolute, number one secret to a creamy, yogurt-based sauce that doesn't curdle?

The secret is to temper your yogurt . By whisking your cold yogurt with a small amount of a warm liquid (like the water or the broth in this recipe) before you add it to the hot, acidic pot, you are gently and slowly raising its temperature. This prevents the yogurt from getting "shocked" by the heat, which is the key that will keep your sauce beautifully smooth and creamy.

Q2: Does a vodka sauce actually taste like alcohol?

Not at all! The alcohol in the vodka completely cooks off during the simmering process, leaving behind none of the harsh "boozy" taste. The vodka works as a brilliant flavor-enhancer, helping to release some of the sweet, fruity notes from the tomato paste and adding a subtle, sharp bite that beautifully balances the richness of the cream sauce.

Q3: Can I make this sauce ahead of time?

Yes, the vodka sauce is a perfect make-ahead component! You can prepare the entire sauce and store it in an airtight container or a jar in the refrigerator for up to 5 days . When you are ready to eat, you can simply reheat it gently in a skillet on the stovetop while you cook your fresh pasta.

Q4: Can I make this recipe vegetarian?

Of course! To make a delicious and hearty vegetarian vodka pasta, simply omit the chopped ham . The kale and the rich, creamy sauce are more than satisfying on their own!

Q5: Can I use heavy cream instead of Greek yogurt for a more classic version?

Yes, absolutely! For a more traditional and even more decadent vodka sauce, you can simply substitute the Greek yogurt with an equal amount of full-fat heavy cream .

Vodka Rigatoni (A Healthy Twist!)

A quick and healthy recipe for a creamy and spicy vodka sauce pasta. This dish features a unique, lighter cream sauce made with Greek yogurt instead of the traditional heavy cream. The sauce starts with sautéed shallots and garlic, with tomato paste cooked to deepen its flavor, and is then deglazed with vodka. The creamy sauce is tossed with cooked rigatoni, chopped ham, and fresh kale, creating a complete and satisfying one-pan (mostly) meal.

Author: Evelyn

Ingredients

12 ounces rigatoni pasta
1/4 cup olive oil
2 medium shallots, diced
1 Tablespoon minced garlic
1/2 cup tomato paste
1/4 cup vodka
2/3 cup plain Greek yogurt
2/3 cup grated Parmesan cheese, plus more for garnish
1 teaspoon red pepper flakes, plus more for garnish
1/2 teaspoon salt
2 cups chopped cooked ham
2 cups chopped kale
Fresh basil, for garnish (optional)

Instructions

Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente.
While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the diced shallots and sauté for 3-4 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 2-3 minutes, allowing the paste to darken and develop its flavor.
Pour in the vodka to deglaze the pan and let it simmer until most of the liquid has cooked off.
In a small bowl, whisk the Greek yogurt with 1/2 cup of warm water until smooth. Pour this mixture into the pan and stir.
Add the Parmesan cheese, red pepper flakes, and salt. Let the sauce simmer for a couple of minutes.
Stir in the cooked pasta, chopped ham, and chopped kale. Continue to cook over low heat for 1-2 minutes, until the kale has wilted and everything is heated through.
Serve immediately, garnished with fresh basil, more Parmesan, and extra red pepper flakes if desired.

Notes

This is a healthier take on a classic vodka sauce, using Greek yogurt to provide a creamy texture with a protein boost.
Cooking the tomato paste for a few minutes before adding liquids is a key step that deepens the tomato flavor and adds complexity to the sauce.
Thinning the Greek yogurt with warm water before adding it to the hot pan helps to prevent it from curdling.

Find it online: https://cookupjoy.com/vodka-rigatoni/