Here's Rocco DiSpirito's on a traditionally cream-laden dish, cutting the fat drastically.

NO-CREAM/NO-CRY PENNE A LA VODKA

• 12 ounces whole-wheat penne

• 2 1/2 cups low-fat, sugar-free marinara

• 1/4 teaspoon red pepper flakes

• 7.1-ounce container 2-percent-fat Greek-style yogurt

• 1 cup chopped fresh basil

• Salt and ground black pepper

• 6 tablespoons grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, about 9 minutes.

Meanwhile, in a large, nonstick saute pan over medium, combine the marinara and red pepper flakes and bring to a simmer. Cook, stirring occasionally with a heat-resistant rubber spatula, for about 5 minutes, or until it is reduced and slightly thickened.

Remove the marinara from the heat. In a small bowl, stir about 1/2 cup of the marinara into the Greek yogurt until it is smooth to temper it, then whisk the yogurt mixture back into the marinara in the saute pan.

Drain the pasta and add it to the pan, tossing to coat. Add the basil and season with salt and pepper, if necessary. Sprinkle with Parmesan.

Makes 6 servings.

• Per serving: 320 calories, 6 g fat, 1.5 g saturated fat, 5 mg cholesterol, 550 mg sodium, 53 g carbohydrate, 10 g fiber, 6 g sugar, 15 g protein