Penne alla Moscato

Ingredients

• 1 tbsp butter
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, peeled and chopped finely
• 3/4 cup Mirassou Moscato wine (or any white wine)
• 1 (14.5 ounce) can whole tomatoes, with their juice, pureed in a blender
• 1 teaspoon crushed red pepper
• Salt and garlic powder to taste
• 1 cup heavy cream or 1-1/2 cups evaporated skim milk (for a leaner version)
• 16-ounce penne pasta
• 2 tsp dried basil, or 12 fresh basil leaves chopped
• 1-1/2 cups freshly grated Romano cheese

Instructions

1. In a large skillet on medium heat, add butter, olive oil and chopped garlic. Sautee until garlic is lightly browned.
2. Add wine and reduce half.
3. In a blended, blend whole canned tomatoes until liquified and add to skillet.
4. Let tomato sauce simmer for about 20 minutes. Add salt, pepper, crushed red pepper and any garlic powder if desired.
5. Add heavy cream and grated Romano cheese. Stir and simmer until cheese is melted.
6. Meanwhile, in a salted pot of water, cook penne pasta.
7. Once penne pasta is al dente, you can serve separate from sauce, or add penne with some pasta water right into the sauce in the skillet and cook until desired thickness.