Penne Without The Vodka

• 3-5 tablespoons olive oil, divided
• 1/2 cup chopped yellow onion
• 4 cloves garlic, crushed
• 1 (14 1/2-ounce) can plum tomatoes, unsalted and crushed
• 1/3 cup tomato sauce
• 1/3 cup white grape juice (not from concentrate)
• 2 tablespoons raw cane sugar
• 1/2 teaspoon sea salt, plus more to taste if desired
• 1/2 cup heavy whipping cream
• 1 (1-pound) package penne pasta, cooked and drizzled with olive oil to prevent sticking
• 1/2 cup shredded mozzarella cheese, for topping
• 2 tablespoons chopped basil, for garnish
• 1 tablespoon red pepper flakes

1. In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and saute for 2 to 3 minutes, until softened.
2. Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, puree the sauce as it cooks.
3. Add the heavy cream and simmer for 20 minutes. Remove from the heat.
4. Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.
5. Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.

olive oil, yellow onion, garlic, tomatoes, tomato sauce, white grape juice, cane sugar, salt, heavy whipping cream, penne pasta, mozzarella cheese, basil, red pepper

Taken from www.epicurious.com/recipes/food/views/penne-without-the-vodka (may not work)