Author: Canadian Living

  • Portion size 8 servings
  • Credits : Lana Abbott


  • 1 pkg penne pasta (16 oz)
  • 1 cup thinly sliced onion
  • 2 tablespoons butter
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minched fresh basil
  • 1 teaspoon salt
  • 1 1/2 cup half-and-half cream divided
  • 1/2 cup white wine reduced-sodium
  • 1/2 cup chicken broth reduced-sodium
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour
  • 1/2 cup shredded Parmigiano Reggiano cheese divided


Cook penne according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions in butter for 8-10 minutes or until lightly browned. Add the thyme, basil and salt; cook for 1 minute longer. Add 1 cup cream, wine or broth and tomato paste; cook and stir until blended. Combine flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.
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Blushing Penne Pasta