Blushing Penne Pasta is a wonderfully flavorful dish with the fresh herbs and wine. Pasta is super versatile and the freshest and simplest ingredients often create the best dishes.
I prefer to cook with wine versus broth. If you have never cooked with wine before make sure you use a bottle you enjoy drinking. The flavors from the wine will really transform the sauce. You can make this dish with either red or white wine. I prefer white wine for this sauce.
I found this recipe in my Taste of Home Light and Tasty 2007 Annual Recipes Cookbook.
Stove Top
Recipe serves: 8
Serving size: About 1 cup
Cook time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
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1 pound butter
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1 bag of flour 5 pounds
Grocery
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1 onion
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1 bunch fresh thyme
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1 bunch fresh basil
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1 box penne pasta 16 oz
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1 can tomato paste 6 oz
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1 container half and half 16 oz
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1 tub shredded parmesan cheese
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1 can of vegetable broth 14.5 oz
Don't buy broth if you are cooking with wine.
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1 bottle white wine
If you are cooking with wine. Make sure it is one you enjoy drinking.
Let's prep!
1 box penne pasta 16 oz |
2 tablespoons butter |
1 medium onion, halved and thinly sliced |
2 tablespoons fresh thyme minced |
2 tablespoons fresh basil minced |
1 teaspoon salt |
1.5 cups half and half, divided |
½ cup white wine or broth |
1 tablespoon tomato paste |
2 tablespoons flour |
½ cup shredded parmesan, divided |
- Gather all of the ingredients and measuring tools
- Mince thyme and basil and add to a small pep bowl along with 1/2 teaspoon of salt; set aside.
- Halve onion then thinly slice; leave on the cutting board.
- Add 1 cup of half and half, wine or broth, and tomato paste to a bowl stir to combine; set aside.
- Add flour and ½ cup half and half in a bowl then stir until smooth; set aside.
- Add ¼ cup of shredded parmesan cheese to a prep bowl; set aside.
Let's cook!
- Complete prep from prep tab above
Put on a pot of water to boil for pasta. Cook to al dente.
Heat 2 tablespoons of butter on medium-low heat. Add onion and ½ teaspoon of salt then sauté for about 8 – 10 minutes.
Add 2 tablespoons fresh thyme, basil and 1/2 teaspoon of salt stir to combine.
Add 1 cup cream, wine and tomato paste and stir for 2 – 3 minutes.
Slowly stir in flour slurry and bring the sauce to a light boil. Continue to stir until thickened 2-5 minutes.
Add ¼ cup shredded parmesan cheese.
Add the cooked noodles to the pasta sauce. Top with cheese.
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 3
