penne ala notka

penne ala notka
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 720.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 168.0 g
  • Dietary Fiber: 24.0 g
  • Protein: 24.0 g

View full nutritional breakdown of penne ala notka calories by ingredient
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From the show eat yourself thin From the show eat yourself thin
Number of Servings: 1


    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
    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


I use a can of crushed tomatoes in place of the diced.


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

Serving Size: Makes 4 10 ounce servings

Number of Servings: 1

Recipe submitted by SparkPeople user CVICKEYE.

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