Ingredient

Pasta

1 pkg (16 oz) penne pasta

Aromatics & Herbs

2 Tbsp butter

1 medium onion, halved and thinly sliced

2 Tbsp minced fresh thyme or 2 tsp dried thyme

2 Tbsp minced fresh basil or 2 tsp dried basil 1 tsp salt

Cream & Wine Base

1½ cups half‑and‑half cream, divided

½ cup white wine or reduced‑sodium chicken broth

1 Tbsp tomato paste

Thickener & Cheese

2 Tbsp all‑purpose flour

½ cup shredded Parmigiano‑Reggiano cheese, divided

Direction

1. Cook the Pasta In a 6‑quart stockpot, cook the penne according to package directions. Drain well and return the pasta to the pot.

2. Build the Onion–Herb Base Meanwhile, in a large nonstick skillet, heat the butter over medium heat. Sauté the onion until lightly browned, 8–10 minutes. Add the thyme, basil, and salt; cook and stir for 1 minute.

3. Add the Cream, Wine, and Tomato Paste Pour in 1 cup of the half‑and‑half, along with the white wine (or chicken broth) and tomato paste. Cook and stir until the mixture is fully blended.

4. Thicken the Sauce In a small bowl, mix the flour with the remaining ½ cup half‑and‑half until smooth. Gradually stir this mixture into the skillet. Bring to a gentle boil; cook and stir until thickened, about 2 minutes.

5. Add the Cheese and Combine Stir in ¼ cup of the Parmigiano‑Reggiano until melted. Pour the sauce over the pasta and toss to coat.

6. Serve - Serve warm, topped with the remaining ¼ cup Parmigiano‑Reggiano.

Nutrition -

(Per Serving)

Calories: ~360–410 Total Fat: 16–19 g Saturated Fat: 9–11 g Cholesterol: 45–55 mg Sodium: 480–560 mg Carbohydrates: 42–48 g Sugars: 4–6 g Protein: 11–14 g