Penne A La Not-ka

My husband and I have a favourite Italian restaurant in town.  When we go there he always orders one o to things Penne with Vodka creme sauce and sausage or Fettuccine Alfredo with ham.  While it is good food I cannot help but think when I am there that I could make it just good at home for a lot less money.  This was the inspiration for this recipe.  First of all I am sure that this recipe is much healthier then the one at the restaurant and I have eliminated the vodka thus making it kid friendly.  I also omitted the sausage or chicken breast cooked and then pulled, thus also reducing the calories and again making it kid friendly as my kids are not big on spicy food.  I think that it turned out pretty good.  My husband and my kids all seemed to enjoy it as they all cleaned their plates.

Penne A La Not-ka

Ingredients

• 2 teaspoons olive oil, plus extra for serving
• 3 cloves garlic, smashed with the flat of a large knife
• 1/2 cup chopped red onion
• 3/4 teaspoon salt
• 1x14 ounce can diced tomatoes, or whole tomatoes in juice, pureed in a food processor
• Pinch red pepper flakes
• 8 ounces penne
• 1/4 cup whipping cream
• 6 tablespoons evaporated non-fat milk
• 1/3 cup grated Parmesan cheese
• 1/4 cup shredded fresh basil
• 1/8 teaspoon black pepper

Directions

1. Bring a large pot of salted water to a boil for the penne.
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. Meanwhile, after the sauce has cooked 10 minutes, add the penne to the boiling water and cook until just shy of al dente, about 8 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, the basil, and black pepper.
4. To serve, divide pasta between 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.