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Dairy
Easy
40 Minutes
Diets 
Here is an easy yet elegant dish which officially calls for penne noodles, but I have made it with other types as well, including spirals and even good ol’ elbows.
5 tablespoons butter
1 clove garlic, finely chopped
1/4 cup flour
1 and 1/2 cups milk
1 (16-ounce) can whole tomatoes, broken into pieces, with the juice
3 tablespoons Tuscanini Tomato Paste
salt, to taste
pepper, to taste
pinch of Pereg Chili Flakes (optional)
12 ounces Tuscanini Penne (approximately 4 cups), cooked according to directions on package
1 cup grated Parmesan cheese
2 tablespoons fresh parsley, checked and chopped
3 green onions, checked and chopped
In a saucepan, melt three tablespoons of the butter. Add garlic and sauté for a few minutes without browning.
Stir in flour, cooking two to three minutes.
Whisk in milk. Bring to a boil for three to four minutes, stirring constantly to make it smooth.
Stir in tomatoes, tomato paste, salt, pepper, and pepper flakes.
Add the hot cooked pasta to the tomato sauce mixture.
Stir in remaining two tablespoons butter and Parmesan cheese. Sprinkle with parsley and green onions. Serve warm.
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