1/2 cup loosely packed Italian flat-leaf parsley leaves, chopped
Large saucepan of salted water should be brought to a boil. Penne should be cooked as directed on the package after being added. Reserve 1 cup of the cooking water before draining.
In a measuring cup, combine the yogurt and cream and whisk.
While everything is happening, warm the oil in a big skillet over medium heat. Shallots should be added along with 1/2 teaspoon salt, and they should be cooked for about 3 minutes while stirring occasionally. Stirring often, sauté the garlic and red pepper flakes for 30 seconds. Add the tomatoes and vodka after turning the heat off. It will take around 7 minutes for the alcohol to cook out and the sauce to come together and thicken after returning the skillet to medium heat. The sauce will begin to gradually thicken after 3 minutes of cooking when you stir in the yogurt-cream mixture.
Stir together the pasta, Parmesan, parsley, and 1/2 teaspoon salt in the skillet. If necessary, thicken the sauce with the saved pasta water.