When something tastes as good as it looks, you know it’s a keeper! Pretty-Pretty Penne is easy on the eyes and yummy in your tummy! A beautifully seasoned, creamy tomato sauce, with a touch of white wine and loaded with Parmigiano-Reggiano cheese, surrounds the tender penne pasta like a warm hug. Adorned with a piece of your favorite garlic loaf, Pretty-Pretty Penne becomes a feast for your senses, both visually and internally. Enjoy this fetching meal!
Ingredients
- 1 (16-ounce) package penne pasta
- 2 tablespoons butter
- 1 medium onion, halved and thinly sliced
- 2 tablespoons fresh thyme, minced, can substitute 2 teaspoons dried thyme
- 2 tablespoons fresh basil, minced, can substitute 2 teaspoons dried basil
- 1 teaspoon salt
- 1 1/2 cups half-and-half, divided
- 1/2 cup white wine, can substitute reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1/2 cup Parmigiano-Reggiano cheese, shredded, divided
- fresh basil leaves, optional, to taste, for garnish
Directions
Step 1 –In a large pot of salted boiling water, cook the penne to al dente, according to the package directions.
Step 2 –Drain the pasta and transfer it back into the pot.
Step 3 –In a large nonstick skillet over medium heat, melt the butter.
Step 4 –Add the onion to the melted butter and sauté, while stirring frequently, until lightly-browned, about 8-10 minutes.
Step 5 –Add the thyme, 2 tablespoons of the minced basil, and the salt and cook, stirring constantly, until fragrant, about 1 minute.
Step 6 –Add 1 cup of the half-and-half, the wine, and the tomato paste to the onion mixture and cook, stirring frequently, until fully combined.
Step 7 –In a medium bowl, add the flour and the remaining half-and-half and whisk until smooth.
Step 8 –Gradually add the flour mixture to the onion mixture, while stirring constantly.
Step 9 –Bring the sauce mixture to a boil and cook until thickened, about 2 minutes.
Step 10 –Add 1/4 cup of the Parmigiano-Reggiano cheese to the sauce mixture and stir to combine.
Step 11 –Add the penne into the sauce mixture and stir to combine.
Step 12 –Serve garnished with the remaining Parmigiano-Reggiano cheese and the extra basil leaves.
