Vodka Sauce With Greek Yogurt

How To Make Vodka Sauce

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.

• Melt butter in a saucepan.
• Add the vodka and red pepper flakes.
• Bring to a simmer and cook for a couple of minutes to cook out the alcohol.

• Add the crushed tomatoes. Bring to a simmer and cook until slightly thickened.
• Stir in the cream and cook to heat through.
• Stir in the cheese.
• Serve!

Penne A La Vodka Hold The Fat

Now that you understand what makes this dish so heavy & why you also understand what needs to be replaced in this recipe. However, what I did not want to happen was to cut out all the good stuff and be left with something that tastes kinda, sorta like Penne a la Vodka. What this Lightened-Up Penne a la Vodka DOES make is a happy medium, that you may not even be able to taste.

So in this recipe, the butter gets cut way down. The heavy cream gets replaced withyup, plain Greek yogurt! And you wouldnt even know it. My husband pretty much hates yogurt and couldnt tell. Lastly, the vodka is eliminated. But, Christine, why? Vodka isnt a fat. And whats vodka sauce without the vodka? Well, yes however, alcohol – besides being there to deepen the tomato flavor, is kind of a useless waste of calories in a lightened-up version.

Also, assuming youre making this version for any health-related goals, alcohol just doesnt fit into this one. While were on the topic, when we ingest alcohol, our bodies cannot do anything with it. It provides us with nothing. It’s technically its own macronutrient that our bodies cant store as fat. What this means though, is that since our bodies cannot store it, it switches to burn the energy in alcohol and postpones fat burning . So, in short, alcohol consumption inhibits fat oxidation. I linked an article below if youd like to learn more about this!

How To Make Vodka Sauce Healthy

Vodka sauce is a creamy, tomato pasta sauce most commonly paired with penne and rigatoni. The sauce coats the tube pasta and makes each bite saucy. Thankfully, vodka sauce tastes nothing like alcohol and will not get you drunk. The alcohol burns off when cooked in the onions, but it plays a key role in flavor and creaminess. The vodka enhances and releases flavors in the tomatoes and acts as an emulsifier, keeping the cream from separating in the acidic tomato sauce.

Vodka sauce is often made with heavy cream, a lot of cheese, and sometimes pancetta. While heavy cream and pancetta are tasty, they are not the healthiest ingredients for a weeknight. In lieu of heavy cream, I use Greek yogurt in this vodka sauce recipe. The yogurt gives the sauce the same creamy consistency and flavor with a healthy twist. I also cook the onions and add herbs to increase the flavor in this vegetarian sauce since I do not add pancetta to this recipe.

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Things To Make With Yogurt

This refrigerator staple is the key ingredient in these dips, dinners, desserts and more.

JUSTIN WALKER

Tangy Guacamole

1: Tangy Guacamole Mash 2 ripe avocados with 1/2 cup plain Greek yogurt. Stir in 1/2 chopped small red onion and 1/2 chopped small jalapeno, 1/4 cup chopped cilantro, the juice of 1 lime and 1/2 teaspoon kosher salt.

So An Entire Cookbook On Yogurt What Inspired You To Dedicate A Book To This Ingredient

Cheryl: The original idea came from my agent, Jenni Ferrari-Adler, who had an inkling it might be a good fit for me. What she may not have realized, though, was just how perfect a fit it really was. Ive been an avid yogurt-eater my entire life. I made yogurt all the time when I served in the Peace Corps. And I have a fascination with global food traditions. This one ingredient tapped into all those realms. It was, and continues to be, a dream topic for me.

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Rule #: Keep It At Room Temperature

Another big reason for curdling is a temperature shock. Whenever adding yogurt to anything youre cooking, keep it outside of the fridge for at least 20 minutes as youre preparing the rest of the recipe. Dont worry: it wont go bad or spoil for such a short time. By being at room temperature, the difference in heat between the yogurt and whatever youre adding it to wont be too big, and the chances of it curdling will be very very small.

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JUSTIN WALKER

Strawberry Cupcakes

10: Garlic-Herb Butter Pulse 4 tablespoons softened butter with 1 small garlic clove in a food processor. Pulse in 1/2 cup nonfat plain Greek yogurt and 2 teaspoons each chopped rosemary and thyme until smooth season with salt and pepper.

11: Chipotle Marinade Puree 1/4 cup plain yogurt with 1 chipotle in adobo sauce, 1 garlic clove, the juice of 2 limes and 1/2 teaspoon each ground cumin and kosher salt. To use: Marinate 1 1/2 pounds steak or chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.

12: Tandoori Marinade Mix 1 cup plain yogurt with 1/4 cup tandoori paste and 2 teaspoons each grated garlic and ginger season with salt and pepper. To use: Marinate 1 1/2 pounds chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.

13: Tandoori Potatoes Make Tandoori Marinade . Toss 2 pounds cubed russet potatoes with 1/2 cup of the marinade and 1 tablespoon melted coconut oil. Spread on a rimmed baking sheet and roast at 425 degrees F until crisp, 30 minutes. Drizzle with the remaining marinade and sprinkle with chopped cilantro, scallions, toasted coconut and salted cashews. Serve with lime wedges.

14: Greek Meatballs Make Tzatziki . Mix 1 pound ground lamb, 1 egg and 1/2 cup each breadcrumbs and tzatziki with your hands. Form into 1-inch balls. Bake on a rimmed baking sheet at 425 degrees F until browned, about 15 minutes. Serve with the remaining tzatziki top with herbs.

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What Is You Favorite Way To Use Greek Yogurt

While I am on the subject of Chobani, how would you like to win some!? One of you will be the lucky recipient of a bundle three 32 oz. containers including plain in 0% and 2% and 0% vanilla. This giveaway is open to US and Canada . To enter, please leave a comment sharing your favorite way to use Greek yogurt. Giveaway ends Monday, February 20th. Winner will be contacted via e-mail and has 48 hours to respond. **GIVEAWAY HAS ENDED** Samantha from The Little Ferraro Kitchen is the winner!

About The Book: Yogurt Culture

The book is dedicated entirely to yogurt, and while that might sound overwhelming, the recipe ideas are varied and inventive. It features fruit compote toppings, savory Mediterranean yogurt dips with olive oil and lemon, lamb kebabs, mocha cupcakeseverything from sweet to savory to in between. I read a lot of cookbooks, so its meaningful when I say I truly enjoyed immersing myself in the pages of this book.

What surprised me was the significant use of yogurt in Mediterranean dishes , which for whatever reason I was not expecting, thinking a yogurt cookbook might simply be a list of granola and fruit toppings. Cheryls writing voice is clear and comforting, and her instructions are thoughtful. Even from this simple creamy marinara sauce recipe, you can sense her culinary finesse, for example choosing to temper the thick yogurt with a bit of the warm marinara sauce before mixing it all together.

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How To Make Healthy Penne Vodka With Chicken

First, chop your turkey bacon into bits and sauté until brown. Remove that from your pan.

Next, add olive oil to pan and diced onions. Cook for a few minutes until they begin to soften, then add garlic. Cook for another minute.

Add can of crushed tomatoes to the pan, as well salt, red pepper if using, and the herbs. Stir in bacon and vodka. Simmer for ten minutes on medium low heat.

Add in Greek yogurt or coconut milk and Parmesan cheese. Stir to combine and cook for a few more minutes. The sauce should turn slightly more pinkish.

Plate your penne pasta , add chicken, then top with sauce. Add a bit more Parmesan on top!

Yogurt Is Showing Up In Cocktails And It’s Delicious

Every time we hit the grocery store, the yogurt aisle seems to have grown. Icelandic yogurt! Buffalo milk yogurt! Almond yogurt! And that’s just the tip of the probiotic iceberg. With the cultured dairy‘s hot streak showing no signs of slowing down, it was only a matter of time before it started sneaking its way onto cocktail menus.

Earlier this year, the Bon Vivants cocktail team behind Trick Dog in San Francisco made the Sagittarius, a blend of Irish whiskey, house-made Meyer lemon cordial and yogurt whey. At Moving Sidewalk in Houston, the Little Reed Horses combines yogurt with pisco, sherry, cucumber, lime, bitter lemon soda and celery seed. And the Four Seasons Orlando‘s bar features the Get Her to the Greek: St. Augustine vodka, Chambord, Godiva dark chocolate liqueur, Greek yogurt, simple syrup and muddled raspberries, garnished with dark chocolate and raspberries.

But in the event that your local watering hole doesn’t keep yogurt in stock, you can easily shake up a creamy creation at home using these tips from Jeff Faile, bar and spirits director at Iron Gate in Washington, D.C.

How to Make a Yogurt Cocktail

Faile starts off with the house-made yogurt chef Tony Chittum serves with many of the restaurant’s dishes. Though making your own yogurt is actually quite simple , a store-bought version will work in a pinch. Faile recommends Fage, the ultra-thick Greek brand.

Breakfast just got a lot more interesting.

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Penne Alla Vodka With Greek Yogurt

Penne alla Vodka with Greek Yogurt Ingredients:

• 1 lb. Whole Wheat Penne Pasta
• 1/4 cup olive oil
• 6-8 cloves of garlic, roughly chopped
• 1 medium shallot, chopped
• 1 tsp. crushed red pepper
• 2 cups of crushed tomatoes
• 1/4 cup of Vodka
• 1 cup of Plain, Non-Fat Chobani Greek Yogurt
• 3/4 Cup Grated Parmesan Cheese
• 1/4 cup freshly chopped parsley
• Ground Black Pepper, to taste
• Fresh chopped basil, for garnish

Method:

1. Bring 4 quarts of water to a boil. Add 1 tsp. of salt and Penne. Cook for about 6 minutes, or until al dente .

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add in crushed red pepper, shallot, and the chopped garlic. Cook, stirring, until lightly browned and tender , about 3 minutes.

3. Add tomatoes and vodka, and cook at a simmer, stirring, until slightly reduced, about 5 minutes.

4. Now add the greek yogurt, the parmesan cheese, parsley, and pepper. Stir in. and turn heat down to low.

5. When pasta is done cooking, drain and add to vodka sauce. Toss well to combine. Serve immediately, and garnish with freshly chopped basil.

The Best Vodka Sauce Recipe

This post may contain affiliate links. Read my disclosure policy.

This easy Vodka Sauce recipe makes creamy, luscious pasta sauce that is totally addictive. The recipe came straight from my neighbors Italian mother, so you know it has to be the best! Make penne alla vodka with result or gluten free noodles, or try it with spaghetti squash or zoodles for a keto-friendly low carb option.

Looking for more classic Italian recipes? Try my Homemade Lasagna Recipe, or this simple Gluten Free Lasagna!

• More pasta and sauce recipes

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How To Serve Vodka Sauce

• Pasta: Vodka sauce has so much flavor that you can simply serve it as-is over past for a fabulous meatless meal. In fact, the traditional way to enjoy it is penne with vodka sauce, where penne pasta is simply coated with this delicious sauce, and then simply topped with freshly grated parmesan cheese.
• Spaghetti Squash or Zoodles: Its a keto friendly meal with these alternative to noodles. Check out the 5 ways to cook spaghetti squash.
• Add Protein: If you are looking to add more protein, its great with bits of crispy prosciutto, sliced sausage, or sliced grilled chicken if you want some meat, or shrimp for a seafood dish.
• Add Veggies: Peas or broccoli are also a common and tasty addition, especially if you like to add some vegetables and a little pop of color.
• Use it on Pizza: You can even use it instead of tomato sauce on a Gluten Free Pizza!

Vodka Sauce With Fage Total

COOK

28 oz can high-quality tomato puree

¼ tsp red chili flakes

¾ cup FAGE Total 5%, 2%, or 0%

¼ cup Parmigiano-Reggiano, grated

¼ cup fresh basil, sliced

Salt and pepper to taste

1 package of pasta, any type

Steps

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Pasta With Lighter Vodka Sauce

Enjoy the tanginess without all the fat with this homemade lighter vodka sauce using Greek yogurt instead of heavy cream. Serve with your favorite pasta shape!

Jump to recipe

I am always on the lookout for fun food items. When I found heart-shaped pasta from World Market I snatched them up perfect for a Valentines Day themed meal! Which lead me to think about vodka sauce .

Samantha from The Little Ferraro Kitchen lead me to this recipe. Its not to thick, but not runny either, and has great flavor which I am sure has many thanks to the full cup of vodka. But I did try something different and used a cup of Chobanis 2% plain Greek yogurt in place of the heavy cream.

I thoroughly enjoy finding new ways to substitute in Greek yogurt for other ingredients in order to add protein and reduce fat. In this instance it made the sauce a bit tangier but thought it paired very well with the already present vodka tang.

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Blueberry Coffee Cake

JUSTIN WALKER

Blueberry Coffee Cake

8: Pimiento Cheese Cornbread Make Pimiento Cheese Dressing . Mix 1 cup each flour and cornmeal, 1/2 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon baking powder stir in the dressing and 2 eggs. Bake in an oiled 9-by-13-inch baking dish at 375 degrees F until a toothpick comes out clean, 25 minutes.

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How To Make Penne Vodka With No Heavy Cream

Penne vodka, sometimes called penne alla vodka marinara, is a rich and flavorful pasta dish usually made with tomato sauce, heavy cream and vodka. If you want to make this dish but there’s no cream in the fridge, or you simply want to make a healthier version, no problem. Heavy cream alternatives abound. Cook penne according to directions and set aside. Heat vodka in a saucepan with minced garlic and onions and let it simmer until the vodka is mostly evaporated. Have store-bought or homemade marinara ready the way you choose to thicken it will depend on your motive.

How To Store And Freeze Vodka Sauce

Store the sauce in an air tight container for 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.

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Green Gazpacho With Vodka Shrimp

Ingredients:

• 4 tomatilloshusked, rinsed, and coarsely chopped
• 1 small ripe avocadopitted, peeled, and coarsely chopped
• 1/4 English cucumber, peeled and coarsely chopped
• 1/2 cup coarsely chopped white onion
• 1/2 cup Mexican crema or Greek yogurt
• A small handful of fresh cilantro or flat-leaf parsley
• 1 slice stale white bread, crust removed
• 1 small stalk celery with leafy top, coarsely chopped
• 1 large jalapeño chile, seeded and coarsely chopped
• Juice of 1 lime
• 1 tbsp. sherry vinegar
• 1 large clove garlic, crushed
• A fat drizzle of EVOO, plus more for serving
• Salt

• 20 peeled and deveined large shrimp
• Salt and pepper
• 1 tsp. each ground coriander, ground cumin, and granulated garlic
• 1/2 cup vodka
• Juice of 1 lemon
• 2 sprigs fresh oregano, leaves stripped and finely chopped
• 2 tbsp. fresh flat-leaf parsley, finely chopped

Preparation:

**Rachael Ray Magazine Sept 2018

What Is Vodka Sauce

Classic Vodka Sauce is similar to a pink sauce or tomato cream sauce, but with something a little extra vodka. It is often served as part of a traditional Penne alla Vodka, which is a staple on the menu of many Italian restaurants.

Vodka sauce starts with a simple tomato sauce, then made extra creamy with butter, heavy cream, parmesan cheese. Lastly, the vodka goes in!

Yes, it is sinfully rich. Personally, I think a little of this sauce on my noodles goes a long way. So the indulgence is totally okay with me every once in a while. You can cut the butter a little, but if you are going to make it, then make it for a special treat and go all out. Trust me. The creamy deliciousness is worth it.

Try my Lightened-Up Penne with Tomato Cream Sauce. You still get some of that creaminess and zing because it is made with Greek yogurt, but it definitely cuts a few calories.

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