The very good news is that we’ve officially moved into a place to call our own in LA (hurray!) and the accompanying not-bad news is that, because we got rid of all our furniture in our move last month, we’re very slowly figuring out how to furnish it (adjusting to new and foreign concepts like What Makes Sense or What Looks Nice and not Where Can It Possibly Fit in Our Tiny New York Space) and in the meantime, still eating standing up at the kitchen counter or on our laps. Personally, I’m tempted by an all-abiding impatience to go ahead and just stuff our home with furniture already, but luckily the perpetually calmer B2 is here to keep me in check, and from ending up with a home that manages to be nonfunctional, haphazard, and overpriced all at once. Still, word on the UPS street is that our kitchen table is on the way! So hopefully I’ll be able to start sharing some new eats and snaps from this sunny West Coast home of ours sometime soon.
Until then, there are just a few more dishes from our Brooklyn kitchen that have been waiting to make an appearance. Right now, I’m in that fabled second trimester dream space that I’ve heard so much about, where I feel so perfectly normal, and sometimes even better than normal, that I can barely believe I have a wee one in me, except for my utter lack of waist and his little popcorn-like kicks and occasional barrel rolls that I’ve just started feeling. I’m in the mood for most foods, with (thankfully) a penchant for fruit and fresh, crunchy things. But earlier on I went through a phase where I didn’t feel like eating anything except for the one thing I really, really wanted to eat (and then never wanted again about a day or two later).
One of those things was, a little maddeningly, pasta alla vodka. Everyone I’ve told about this has chimed in immediately, “But all the alcohol cooks off!” and “It’s such a tiny amount anyway,” so I’m guessing I could have had all that I wanted, guilt-free. I was still delighted, though, to find a teetotaling version of it in Cheryl Sternman Rule‘s gorgeous book, Yogurt Culture, and it was the perfect excuse to break open a cookbook I’ve been meaning to cook from for so long now. We loved it. I’ve been smitten with yogurt as an outside-the-box pasta sauce ever since this came into my life, and it’s an equally genius idea to add Greek yogurt to a “vodka” sauce because the yogurt adds a similar bite to what you would have gotten with the vodka, but, again, does double duty in replacing heavy cream for a pasta that’s far lighter but nearly as creamy, smooth, and satisfying. If you like, you can add in a bit of heavy cream or a pat of butter to bring it even closer to the original, but I didn’t think it was particularly necessary. With a handful of basil and some chicken breast for protein, it’s a fresh, summery take on a decadent pasta that still tastes just as indulgent.
Pasta alla vodka (of a sort)
Barely adapted from Cheryl Sternman Rule‘s Yogurt Culture.
Ingredients
- 3–4 tablespoons olive oil
- 1 medium onion, grated or finely chopped
- 2–3 garlic cloves, minced
- 28 oz can tomato puree
- Kosher salt
- Freshly ground pepper
- 1/2 cup plain full fat Greek yogurt, at room temperature (the creamier, the better — I like Fage for this)
- Crushed red pepper flakes
- 1/3 cup grated Parmesan cheese (or more or less, to taste; optional)
- 12 oz chicken breast or tenderloins (about 2–3 chicken breasts or 4–5 tenderloins), cooked to your liking (optional; this recipe is my favorite)
- 1 pound pasta of your choice (I used rigatoni, but any will work)
- Torn fresh basil leaves, for garnish
Instructions
- Make the sauce: In a large saucepan, warm 2 tablespoons of the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Toss in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low summer so that the flavors can fully develop, 30 to 40 minutes, giving a stir when you think of it. Remove from the heat and let cool for about 10 minutes.
- Temper the yogurt: In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in 1/2 cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan, whisking to incorporate fully. Taste, adding more salt and pepper, the crushed red pepper, and the Parmesan (if desired).
- Serve: Boil the pasta in plenty of salted water according to the package instructions. While it’s cooking, prepare your chicken breast, if you haven’t already. (I always use this recipe, with plenty of salt and pepper.) Set aside and let cool, then slice into bite-sized pieces.
- When the pasta is done, set aside 1/2 cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Add the chicken and toss again. Drizzle in a tablespoon or two of the reserved pasta water (or heavy cream, if you like) to loosen, or as much as needed. Serve hot, garnished with the basil.
Notes
You can also add 1/4 cup heavy cream or a few pats of butter, if you like. If you find the sauce is too tart, add a tablespoon or two of brown sugar. I also threw in a few chopped sun-dried tomatoes, because we had them — of course, totally optional.
Amanda | What's Cooking
Perfect, easy and delicious recipe. You actually didn’t bring your big table with you? This furniture shopping could be fun. Glad you’re feeling better and really starting to feel that excitement! Be well!
tworedbowls
It’s so fun!! We haven’t gotten new furniture in years and years (or ever started from scratch) so we’re feeling very adult-y as the apartment slowly fills in 😉 Thank you so much for the kind words, Amanda! I hope you’re doing wonderfully.
heather (delicious not gorgeous)
ooh, i’m all for yogurt in pasta sauce; have you tried just greek yogurt + pasta water tossed with pasta, and then seasoned with whatever you want? sounds weird, tastes amazing.
tworedbowls
Yes! I think I could eat Greek yogurt + pasta water with caramelized onions and pasta forever and ever. Too too good.
Jessie
I absolutely love this. This week is titled “#we’renotbuyinganymoregroceriesuntilwecleanoutourfridgeandpantry” and I’ve been on the lookout this morning for a jazzy pasta recipe to use up my italian remnants in the cupboard. This will be perfect!
tworedbowls
I need to live by that hashtag!!! Thank you so much for the kind words, Jessie 🙂
Sara @ Cake Over Steak
Beautifulllll. Congrats on the move! I can’t wait to hear more about your new place. What a fun adventure you guys are having. Sometimes I wish life would throw me and Robert a (positive) curveball so we could try living in a new city, but I also think it would be really stressful and scary (and lonely) at times. I hope you guys are adjusting well! xoxo
tworedbowls
Thank you so so much, Sara!!! Yes, it’s definitely a little bit of both (as with most things in life!) but it really is a fun adventure. 🙂 Thank you for making me smile!
Erica
So lovely! I am in such a pasta mood right now after looking at these. And yay for LA! You have such good style (at least in the photos it seems!) so I’m sure it’s gonna be a beautiful place once you’re all done with it 😉
tworedbowls
I think pasta moods are my favorite moods 😀 And Erica you are TOO SWEET! More like I have no idea at all what to do when it comes to furnishing a home, so it’s totally a crap shoot how it will look, but your vote of confidence buoys me. Thank you for your kind words, always.
Lisa Bryan
So glad you finally found a place and are starting to feel settled! Decorating a blank canvas of a home seems like such a fun project…with new boxes arriving like Christmas presents (I’d probably ordering things separately just so I’d have more “mail” to get excited about – ha!). But this yogurt sauce, I’m all over this sauce. Sounds amazing! 🙂 x
tworedbowls
Thank you so much, Lisa! It really is fun to see it coming together. 🙂
Ellie | from scratch, mostly
Mmmm this sounds like my kind of pregnant dinner! Bold and super flavorful. I’m so glad you’re over the woes of the first trimester….I would not wish that kind of food aversion on anyone ever, well, maybe except cruel dictators and the like.
It looks like you’re managing fairly well, Cynthia! It’s such a blessing when our husbands are the opposite of us and vice versa, otherwise, marriage and life would be so scary 😉
tworedbowls
You were so right about the aversions going away, Ellie! I thought of you when my appetite came back full force 🙂 I hope you’re feeling wonderful yourself, and not too tired! Thank you so much for the kind words.
Brandon @ Kitchen Konfidence
Welcome to the West Coast!! Furnishing a new space can be daunting, but just take your time 🙂 Doesn’t have to happen all at once. Loving this recipe!! I’m definitely going to give it a try.
tworedbowls
Love that reminder! You’re so right. 🙂 Thank you so much for the kind — and wise! — words, Brandon!
Bill McGRATH
I thoroughly enjoy your blog- and your writing- I am a transplanted NY to CA ( 32 years!!!) AND WILL TELL YOU you ARE GOING TO LOVE LA- I am recovering from a stroke always get a jump when I see TWO RED BOWLS in my email box- I LOVE all kinds of food and literally get worked up over many of your recipes- keep it up and good luck in SUNNY SOCAL
tworedbowls
Bill, thank you so much for taking the time to write this! You don’t know how touched I was when I saw it. So happy to hear from you — and pumped to hear from an expert that we’re going to love LA! I can tell already that you’re right. Thank you so much again for making my day with your comment. I hope you’re feeling great and recovering well!!!
Cheryl
Seeing you capture, and breathe fresh life, into my recipe (love the addition of chicken here) is total joy. Welcome to California! I’m not sure when you made the move (I’m going to start catching up on your stunning site), but clearly big things are happening. And a baby on its way? So much excitement!
tworedbowls
Thank you so so much, Cheryl, for the well wishes and for bringing Yogurt Culture into my life! We loved this so much. And yes, it’s all super recent 🙂 Happy to be on the same coast!
Sarah @ SnixyKitchen
OMGAWWWWW!! I’ve been OUT OF THE LOOP – how the heck did I miss you moving to CALIFORNIA! Welcome! 🙂 🙂 And a baby?! Cynthia!! Congrats!!! So many exciting things happening over in your world. So so happy for you. EEE!! I’m also giddy about this pasta, but let’s be real: behbeh!! <3 Sending you so much love and relaxation during the rest of your pregnancy.
Tori//Gringalicious
I’m so happy to hear that you are already loving your new place, and you must be so excited about your little B3 on the way. I love your take on this pasta, Cynthia! YUM!
Katrina
Ohhhhh yogurt in this dish?! I’m so intrigued!! This sounds wonderful!
Brett / Fig+Bleu (@figandbleu)
Cynthia!! So much is going on with you! Congrats on the move! Congrats on the baby (Due date?) and where did you get those gorgeous plates??
Angela - Patisserie Makes Perfect
This looks so very, very delicious. I need more pasta sauces in my repertoire. Generally I just look in the fridge, chuck things in a pan and hope for the best. It generally works out OK, but it’s different every time!
This pasta sauce looks so creamy, a lot of Indian food uses yoghurt to make things creamier and it looks like this is the same principle.
Glad you’re all moved in.
Bill McGRATH
My pleasure and thanks for your kind words- I am better for knowing you