Ingredients:

8 oz Ronzoni® Penne Rigate
1 Tbsp butter
1 Tbsp garlic, minced
1 can (14 1/2 oz.) diced tomatoes, drained
1 tsp dried basil leaves
  salt and ground black pepper, to taste
2/3 cup heavy cream
2 Tbsps grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in medium skillet over medium heat, melt butter; add garlic. Cook 1 minute; do not brown.

3.  Drain tomatoes, reserving juice.  Add diced tomatoes with 1/4 cup reserved juice, basil, salt and pepper; heat to boiling. Reduce heat; simmer 5 minutes or until most liquid is reduced.

4.  Add cream; heat through on low heat 1 minute or until thickened.

5.  Toss hot pasta and sauce; sprinkle with cheese. Serve immediately.