In a skillet large enough to hold the pasta later on, combine the oil, garlic, crushed pepper and a pinch of salt. Cook, shaking the skillet, until the garlic is lightly browned. Stir in the tomatoes and bring to a boil.
Pour in the vodka, lower the heat and simmer until the pasta is ready. Remove from heat. Scoop 1/2 cup of the tomato sauce and add to the yogurt. Add yogurt mixture to the sauce and stir to combine.
Add the drained pasta to the skillet with the tomato sauce. Let the pasta absorb the sauce for a minute, before serving. Sprinkle the basil and parmesan cheese and serve in bowls.
Notes
Adjust the heat of the sauce by increasing or decreasing the red pepper flakes.Let the pasta absorb the sauce for a minute or so before serving.