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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Margaret Wilson reworked this recipe from an original that called for vodka and heavy whipping cream. Her friends and family in Hemet, California have a hard time believing a sauce this rich, flavorful and creamy could be light. Ingredients:
1 package (16 ounces) penne pasta |
1 cup thinly sliced onions |
2 tablespoons butter |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 teaspoon salt |
1-1/2 cups half-and-half cream, divided |
1/2 cup white wine or reduced-sodium chicken broth |
1 tablespoon tomato paste |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup shredded parmigiano-reggiano cheese, divided |
Directions:
1. 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 1 minute longer. Add 1 cup cream, wine and tomato paste; cook and stir until blended.
2. 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. Yield: 8 servings.
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