Creamy Tomato Penne (Penne Vodka without the Vodka)

Cook pasta al dente (for Banza, I do ~2 min less than it says on the box and rinse immediately to prevent sticking). Make sure when you drain the pasta at the end you reserve 1 cup of water for the sauce. 

While pasta is cooking, heat up olive oil in a large pan on medium heat. Add onions and sauté for 7-8 minutes until onions are soft and translucent. Mix in the garlic, and cook for another minute or two. Season with salt and pepper, and a pinch of crushed red pepper if you want a little kick.

Add in the tomato paste, and cook for a few minutes until the paste turns brick red. Mix in the cream, and let simmer for a few minutes, seasoning with more salt and pepper if desired.

When pasta is ready, add it to the pan along with the reserved pasta water, and cook for a minute or two until the pasta water is dissolved and the sauce is creamy and to your desired consistency. Serve with freshly grated parm and fresh parsley!