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Blushing Penne Pasta

 Blushing Penne Pasta
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.
8 ServingsPrep/Total Time: 30 min.


  • 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 all-purpose flour
  • 1/2 cup shredded Parmigiano-Reggiano cheese, divided


  • 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.
  • 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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Blushing Penne Pasta (continued)

Nutritional Facts: 1 cup equals 336 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 445 mg sodium, 46 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.