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Pasta alla vodka (of a sort)

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Barely adapted from Cheryl Sternman Rule‘s Yogurt Culture.

Ingredients

Scale
  • 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

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Find it online: https://tworedbowls.com/2016/06/29/pasta-alla-vodka-of-a-sort/