Ingredients
4 Tbsp olive oil, divided
1 1/2 cups finely chopped onions
1 tsp minced garlic
2 28 oz. cans petite diced plum tomatoes, partly drained
2 tsp dried basil
1/2 tsp red pepper (1 tsp if you want it spicy)
2 cups chicken broth
1 lb penne pasta
2 1/2 cups creamy havarti cheese, cubed
1/3 cup grated parmesan cheese
1/4 cup fresh basil
Directions
Heat 3 Tbsp olive oil. Saute the onion and garlic for a few minutes.
Mix in the diced tomatoes, dried basil, and red pepper. Bring to a boil.
Add chicken broth and bring back to a boil.
Reduce heat and cook covered for about 1 hour.
(Note - sauce can be made ahead.)
Boil pasta in a LARGE pot with a little salt and oil thrown in the water.
Boil pasta until al dente (according to package directions.) Do not overcook.
Drain the water. Put pasta back in the pot. Toss with 1 - 2 Tbsp olive oil. Pour the sauce over the pasta and mix together.
Add the cubed havarti cheese and mix together under low heat until cheese melts and incorporates into sauce.
Pour into a 9 x 13 baking dish. Top with parmesan.
Bake at 375 degrees for about 30 minutes.
Serve and sprinkle fresh chopped basil on each plate.
Note - the sauce freezes well.
