Penne Parma Rosa

This is a great pantry-cupboard meal for busy nights.  

1 T butter

1 T flour

1 c milk

1 garlic clove, minced

1 t dried oregano

1 t dried basil

398 ml can diced tomatoes, pureed

½ t salt

Freshly ground black pepper to taste (this sauce loves pepper)

¼ c grated Parmesan cheese

Chopped parsley for garnish

1 lb penne rigate 

In medium saucepan, melt butter over medium low heat.  Add flour, combine, and cook for one minute.  Add milk.  Increase heat to medium, stirring often, until mixture thickens and comes to a simmer.  Add garlic, oregano, basil, tomatoes, salt & pepper.  Bring to a simmer, reduce heat to low and cook, uncovered, stirring occasionally, while you cook the pasta.

Cook pasta to your preferred doneness.  Drain (reserving one cup of cooking water), and return pasta to pot.  Add all of the sauce, and cook over high heat, stirring constantly, until sauce coats the pasta.  Remove from heat, and stir in Parmesan.  Thin with cooking water if necessary.

Serve immediately, garnishing each plate with chopped parsley.

Serves 4.