Penne Alla "notka"
- Number of Servings: 6
Ingredients
2 teaspoons olive oil, plus extra for serving3 cloves garlic1/2 cup chopped red onion3/4 teaspoon salt1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processorPinch red pepper flakes8 ounces penne1/4 cup heavy cream6 tablespoons evaporated nonfat milk1/3 cup grated Parmesan cheese1/4 cup shredded fresh basil1/8 teaspoon black pepper
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 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. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user JAMARCIL.
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 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. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user JAMARCIL.
Nutritional Info Amount Per Serving
- Calories: 336.3
- Total Fat: 7.9 g
- Cholesterol: 7.7 mg
- Sodium: 422.6 mg
- Total Carbs: 63.7 g
- Dietary Fiber: 9.1 g
- Protein: 10.7 g
Member Reviews
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BLUEFIRESTORM86
I made this dish tonight for dinner and it was awesome!! The small amount of cream with the condensed milk was just right. Next time I'm going to dial down the red pepper flakes; it was a bit too spicy for me. The consistency of the sauce was perfect without the extra pasta water. - 8/26/11