With wide eyes and rosy cheeks, you’ll fall in love with this Blushing Penne Pasta. Classic, creamy and delicious – the sauce alone is enough to fall head-over-heels with, infused with aromatic herbs, bright wine, and deeply vibrant tomato paste. The noodles are tender and perfect for catching every drop of the smooth sauce and every bit of sharp Parmigiano-Reggiano cheese. One bite of Blushing Penne Pasta is enough to whisk you away to a romantic, moonlit night: it’s just that dreamily, enchantingly delicious.

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  • 1 (16-ounce) package of penne pasta
  • 2 tablespoons butter
  • 1 medium onion, halved, thinly sliced
  • 2 tablespoons fresh thyme, minced, or 2 teaspoons dried thyme
  • 2 tablespoons fresh basil, minced, 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 all-purpose flour
  • 1/2 cup Parmigiano-Reggiano cheese, shredded, divided


Step 1 –In a 6-quart stockpot, cook the penne pasta to al dente according to the package directions.

Step 2 –Drain the pasta and return it to the pot.

Step 3 –In a large nonstick skillet, heat the butter over medium heat.

Step 4 –Sauté the onion in the melted butter until lightly browned, about 8-10 minutes.

Step 5 –Add the thyme, basil, and salt, cooking and stirring for 1 minute.

Step 6 –Add 1 cup of cream, the wine, and tomato paste, cooking and stirring until blended.

Step 7 –Mix the flour and the remaining cream together until smooth.

Step 8 –Gradually stir the cream mixture into the onion mixture.

Step 9 –Bring the mixture to a boil.

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Step 10 –Cook and stir until thickened, about 2 minutes.

Step 11 –Stir in 1/4 cup cheese.

Step 12 –Stir the sauce into the pasta.

Step 13 –Serve with the remaining cheese.