Penne a Ia Bocca

1 lb penne rigatte pasta

2 tbsp olive oil

1 clove garlic minced

1/2 tsp salt

1/8 tsp pepper

1/4 cup non-alcoholic spumante

1 large can chopped tomatoes

1 cup heavy cream

2 tbsp fresh chopped parsley

1 cup grated Parmesan cheese

Boil the pasta and drain. Saute the garlic in the olive oil. Add salt and pepper. Add the sparkling spumante, tomatoes, cream, pasta, and parsley. Put it all in a casserole dish. Top with the parmesan cheese and bake at 350◦ for about 20 or 30 minutes.