Recipe of Homemade Penne Alla "Not-ka"

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Ultimate Penne Alla "Not-ka". It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Penne Alla "Not-ka", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Penne Alla "Not-ka" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Penne Alla "Not-ka" is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Penne Alla "Not-ka" using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Penne Alla "Not-ka":

1. 2 tsp Olive oil
2. 3 clove Garlic (chopped)
3. 1/2 cup Chopped red onion
4. 1 tsp Salt
5. 1 pinch Red pepper flakes
6. 1 14-oz can diced tomatoes
7. 2 tbsp Heavy cream
8. 6 tbsp Evaporates nonfat milk
9. 8 oz Whole wheat penne pasta
10. 1/4 cup Grated Parmesan cheese (plus extra for serving)
11. 1 Fresh basil chiffonade
12. 1 Freshly ground black pepper

Instructions to make to make Penne Alla "Not-ka"

1. Bring a large pot of sated water to a boil for the penne
2. In a large saucepan, heat the two teaspoons oil with the garlic over low heat until the garlic begins to brown, about three minutes.
3. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about two more mins.
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 mins.
5. Stir in the cream and evaporated milk and simmer one more minute.
6. Meanwhile, after the sauce has cooked five mins, add the penne to the boiling water and cook until just shy of al dente. Drain, reserving about 1/2 cup pasta water.
7. Add the drained penne to the saucepan and simmer until the penne is al dente, one to two minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of Parmesan.
8. Top off with basil chiffonade and black pepper to taste

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