Categories: Pasta

Ingredients

• 16 oz. penne pasta
• 2 tbsp. butter
• 1 medium onion, thinly sliced
• 2 tbsp. each minced fresh thyme and basil
• 1 tsp salt
• 1 1/2 cups half-and-half
• 1/2 cup white wine
• 1 tbsp. tomato paste
• 2 tbsp. flour
• 1/2 cup shredded Parmigiano-Reggiano

Directions

1. In a Dutch oven, cook pasta as directed. Drain; return to pot.

2. In a nonstick skillet, heat butter over medium heat; saute onion until golden, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Stir in 1 cup cream, wine and tomato paste.

3. Whisk flour and remaining cream; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, 2 minutes. Add 1/4 cup cheese. Stir into pasta. Serve with remaining cheese.

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