Penne in creamy tomato sauce

I want pasta for lunch, my son informed me. Fair enough, since what he was asking for wasn't too difficult to make.The only problem was that I didn't want to have the regular white sauce, and he doesn't particularly like the red one.  I compromised with this mixed "creamy tomato" sauce, and rather liked it. But who wouldn't  like something which has fresh basil in it?

1 diced onion
3 (fat) cloves garlic, minced
2 fat tomatoes, chopped fine
1 sprig fresh basil leaves
Salt and pepper to taste
1 packet baby corn
2 tbsp butter
3 cups milk
3 tbsp cornflour
200 gms pasta

Method
Cook the pasta according to the instructions on the packet, wash, drain and keep aside.
Slice the baby corns, saute them in 1/2 tbsp butter and keep aside
Saute onions, garlic and tomatoes in the remaining butter till it turns mushy. Push it with a spoon to mash coarsely. Towards the end, add torn up basil leaves (keeping one or two aside for garnish). Add salt and pepper to taste. Keep aside
Bring the milk to a boil. Take some of the milk, make a paste with the cornflour, add to the milk, and cook on a low flame for 2 minutes and take off the fire (if you like it running, adjust proportions accordingly- this makes a thickish sauce).
Add the cooked tomato sauce to the white sauce, mix well, and add torn up basil leaves.

Mix the pasta and baby corns, and pour the sauce over it.
Bon appetite!