Penne with Tomato Cream Sauce

Yield: 4 servings

Ingredients:

-4 Tbs. unsalted butter

-1 cup heavy cream

-1/4 cup tomato paste

-1/3 cup, plus 2 Tbs. white

  grape juice

-2 Tbs. slivered basil

-Pinch red pepper flakes

-Salt

-1 lb. penne

-1/2 cup parmesan cheese

-Bring a large pot of water to a boil. In a large frying pan over medium-low heat, melt the butter with the cream. In a small bowl, stir the tomato paste with the juice until smooth. Stir into the cream mixture. Add the basil, red pepper flakes, and 1 tsp. salt. Cook until the juice has evaporated slightly and the sauce is thick enough to coat the back of a spoon, about 5 minutes.

-Meanwhile, add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup of the cooking water. Add the drained pasta to the sauce and warm over low heat to blend the flavors. Add the cheese and toss to combine. Add as much of the cooking water as needed to achieve a nice sauce consistency and serve.