This recipe is very easy to make and the sauce is a creamy, tangy refreshing change from regular tomato or spaghetti sauce. It could be titled Creamy Red Sauce. To cut back on the fat however, I substituted Plain Fat-Free Yogurt for the Heavy Cream and reduced the Parmesan Cheese down to 2 1/2 Tablespoons from the four. I also used Ziti instead of Penne Pasta simply because it was all I had. I used two teaspoons of basil. One teaspoon went into the sauce while cooking and the other I sprinkled in the mix with finishing. I also added a pinch of salt and pepper to the sauce while cooking as well as a dash of McCormick's Perfect Pinch salt substitute. A good recipe for the beginner chef learning to experiment with different tomato-based sauces! Made for Spring 2012 PAC.