Penna alla "Not-ka"

I borrowed this recipe from a show called Cook Yourself Thin, where the chefs alter favourite recipes to have lower fat and caloric content. This particular recipe is an adjustment of Penna alla Vodka... minus the vodka!

Ingredients

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

Directions

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.
3. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes.
4. 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.
5. Stir in the cream and evaporated milk and simmer 1 more minute.
6. 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.
7. 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.
8. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.
9. Garnish with some extra grated parm and pepper flakes.

I served this to my friends this weekend as part of our Girls' Night, and it was a big hit! Delicious and simple.