Penne Alla "not-ka"

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 teaspoons olive oil, plus extra for serving
• 3 garlic cloves
• 1/2 cup chopped red onion
• 3/4 teaspoon salt
• 1 (14 ounce) can diced tomatoes or 1 (14 ounce) can whole tomatoes with juice, pureed in a food processor
• 1 pinch red pepper flakes
• 8 ounces penne
• 1/4 cup heavy cream
• 6 tablespoons evaporated nonfat milk
• 1/3 cup grated parmesan cheese
• 1/4 cup shredded fresh basil
• 1/8 teaspoon black pepper

Recipe

• 1 1. bring a large pot of salted water to a boil for the penne.
• 2 2. in a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. add the tomato, 1/2 teaspoon salt and the red pepper flakes. bring to a simmer, reduce the heat and simmer very gently 10 minutes. stir in the cream and evaporated milk and simmer 1 more minute.
• 3 3. meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. drain, reserving about 1/2 cup pasta water. add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. stir in 1/4 cup of the parmesan, along with the basil and black pepper.
• 4 4. to serve, divide pasta among 4 serving bowls. drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining parmesan.