Tomato Basil Fetticini

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Tomato Basil Fettuccine
16 oz. fettuccine
1/2 cup finely chopped onion
1/4 tsp red pepper flakes
2 Tbsp butter
2 (15 oz) cans diced tomatoes, undrained
1/2 tsp salt
2/3 cups evaporated milk
1/2 cup fresh basil, chopped
4 Tbsp Parmesan cheese

Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and red pepper flakes in butter until tender. Add the tomatoes and salt. Cook and stir over medium heat until most of the liquid is evaporated. Remove from heat and let stand one minute. Whisk in evaporated milk. Drain cooked pasta and stir in basil, cheese, and tomato mixture. Toss well and serve hot.