Ingredients
1 package (16 ounces) penne pasta2 tablespoons butter1 medium onion, halved and thinly sliced2 tablespoons minced fresh thyme or 2 teaspoons dried thyme2 tablespoons minced fresh basil or 2 teaspoons dried basil1 teaspoon salt1-1/2 cups half-and-half cream, divided1/2 cup white wine or reduced-sodium chicken broth1 tablespoon tomato paste2 tablespoons all-purpose flour1/2 cup shredded Parmigiano-Reggiano cheese, divided
Preparation
In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, in a large nonstick skillet, heat butter over medium heat; saute onion until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1 cup cream, wine and tomato paste; cook and stir until blended.
Mix flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese. Stir into pasta. Serve with remaining cheese.
