This is delicious and easy! I made this twice in one week -- the second time I added sautéed chicken pieces to make a heartier meal for my teenage step-son. Note, the vodka is omitted to reduce calories but if you really miss it add a few tablespoons when tomatoes go in.
Serves 4
Calories per serving: 371
2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne (I use Gluten-Free Rice 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
1. Cook the penne following instructions on package, until al dente. Reserve about 1/2 cup pasta water. Drain pasta and set aside.
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. Add the drained penne to the saucepan and simmer for 1 to 2 minutes, adding a little of the reserved pasta water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.
4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.