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

Instructions

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.