Penne with Tomato and Basil Sauce

Recipe courtesy of Chef Yury Krasilovsky.

3 pounds Barilla Penne
1/2 cup extra virgin olive oil
3/4 teaspoon red chili flakes
1 1/2 cups sweet onion, small diced
6 each garlic cloves, chopped
72 ounces san marzano chopped tomatoes
1 cup sliced basil leaves
1 1/2 cups parmigiano reggiano grated
black pepper
  1. Bring a large pot of water to a boil.
  2. Meanwhile in a large rondo heat the olive oil over medium heat.
  3. Add the onions and saute for 3 minutes or until lightly golden in color.
  4. Add the chili flakes and garlic then saute for 1 minute.
  5. Add the san marzano tomatoes and season with salt and pepper, simmer for 20 minutes over low heat.
  6. Cook the pasta according to the directions, drain and toss the pasta with the sauce.
  7. Add the basil and cheese then stir to combine.