P spent a year in Italy, and came home with a Penne San Tropez recipe from the women kind enough to expend their awesome culinary talents feeding American college kids.
Anyway, P makes the dish well, and now he makes it frequently because it is so amazing I have to have it at least every other week.
1 medium to large onion, finely minced
5 tablespoons extra virgin olive oil
3 tablespoons butter
15 oz. canned crushed tomatoes
1/2 cup heavy cream
1/2 cup Swiss cheese
salt & pepper
1 lb. penne (we use Trader Joe's Brown Rice Penne)
Cook the onions in the olive oil and butter until they are tender. Add tomatoes, salt & pepper. Cook for 20-30 minutes over medium heat, then add the cream and toss with the pasta and the swiss cheese.