When I found this recipe in my Cook Yourself Thin book I was a little leery. There's a similar recipe I make occasionally from Rachael Ray that is to die for, so I wasn't sure if this low cal impostor would stand up to the real thing. Surprisingly it was not only uber tasty it tasted pretty much exactly like the original! I had it with a small Caesar salad and a piece of lite Texas toast, it was delish! Enjoy!
Penne alla "Not-ka"
2 t EVOO
3 cloves garlic
1/2 c chopped red onion
3/4 t salt
1 14-oz can diced tomatoes pureed in a food processor
(if you can find a 14 oz can crushed tomato you don't have to puree)
Pinch of Red Pepper flakes
8 oz penne pasta (I used whole grain)
1/4 whipping cream
6 T evaporated nonfat milk
1/3 c Parmesan cheese
1/4 c shredded fresh basil
1/8 t black pepper
1. Bring a large pot of salted water to a boil for the penne. Cook as directed. Drain, reserving about 1/2 c pasta water.
2. Meanwhile in a large saucepan heat the 2 t EVOO with the garlic over low heat until garlic begins to brown, about 3 min. Add the onion and 1/4 salt, cover and cook until onion is softened about 2 more min. Add the tomato, 1/2 t salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 min. Stir in the cream and evaporated milk and simmer 1 more min.
3. Add pasta to sauce and simmer about 1-2 minutes. Add reserved pasta water if the mixture is dry. Stir in 1/4 c of the Parmesan, the basil and black pepper. Sprinkle with the remaining Parmesan once ready to serve.