Blushing Penne Pasta
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 ½ cup half and half
½ cup white wine or reduced sodium chicken broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
½ cup shredded Parmigiano-Reggiano cheese
Cook penne according to package directions. Meanwhile, in a large skillet over medium heat, cook onions in butter for 8 to 10 minutes or until lightly browned. Add thyme, basil, and salt; cook one minute longer. Add 1 cup cream, wine or broth, and tomato paste; cook and stir until blended.
Combine flour and remaining cream until smooth; gradually stir in onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ¼ cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.