Blushing Penne Pasta Recipe

4.5 19 27
Blushing Penne Pasta Recipe
Blushing Penne Pasta Recipe photo by Taste of Home
Publisher Photo

Blushing Penne Pasta Recipe

Read Reviews
4.5 19 27
Publisher Photo
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family have a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 2 tablespoons butter
  • 1 medium onion, halved and thinly sliced
  • 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

Directions

In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, in a large nonstick skillet, heat butter over medium heat; saute onion until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1 cup cream, wine and tomato paste; cook and stir until blended.
Mix flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese. Stir into pasta. Serve with remaining cheese. Yield: 8 servings.
Originally published as Blushing Penne Pasta in Light & Tasty December/January 2007, p47

Nutritional Facts

1 cup: 335 calories, 10g fat (6g saturated fat), 34mg cholesterol, 431mg sodium, 47g carbohydrate (4g sugars, 2g fiber), 12g protein.

  • 1 package (16 ounces) penne pasta
  • 2 tablespoons butter
  • 1 medium onion, halved and thinly sliced
  • 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
  1. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
  2. Meanwhile, in a large nonstick skillet, heat butter over medium heat; saute onion until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1 cup cream, wine and tomato paste; cook and stir until blended.
  3. Mix flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese. Stir into pasta. Serve with remaining cheese. Yield: 8 servings.
Originally published as Blushing Penne Pasta in Light & Tasty December/January 2007, p47

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Reviews forBlushing Penne Pasta

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MY REVIEW
Pattie623 User ID: 5948580 276787
Reviewed Oct. 25, 2017

"Very Tasty. I added pieces of cooked boneless chicken tenderloins. A keeper as is but I agree with other reviews that the thyme is slightly strong for our taste. Next time I will use less thyme. We would also prefer a little more sauce. I plan on making this next time with the extra sauce and adding sun dried tomatoes and black olives. Another review suggests "adding a can of tomatoes and mozzarella cheese then bake it just a bit to melt the cheese" I will try it that way also. Thank you Margaret Wilson, Hemet, California for a great fast recipe!"

MY REVIEW
Pattie623 User ID: 5948580 276786
Reviewed Oct. 25, 2017

"Very Tasty. I added pieces of cooked boneless chicken tenderloins. A keeper as is but I agree with other reviews that the thyme is slightly strong for our taste. Next time I will use less thyme. We would also prefer a little more sauce. I plan on making this next time with the extra sauce and adding sun dried tomatoes and black olives. Another review suggests "adding a can of tomatoes and mozzarella cheese then bake it just a bit to melt the cheese" I will tryn it that way also. Thank you Margaret Wilson, Hemet, California for a great fast recipe!"

MY REVIEW
LPHJKitchen User ID: 7521213 263476
Reviewed Mar. 14, 2017

"This was such a breeze to make and tastes great! I really liked the strong spice blend with the light sauce. We lightened it up even more by serving it with cooked spaghetti squash instead of penne. Even tastes great as leftovers! :)"

MY REVIEW
shannondobos User ID: 5115022 263372
Reviewed Mar. 12, 2017

"I thought the amount of thyme called for was just a bit too much for my tastes, so I cut it in half. I added an extra tablespoon of tomato paste, and I thought that was just right. This recipe is so rich and creamy. Everyone in my family ate it, including the kids! This is a keeper."

MY REVIEW
rllewis7 User ID: 7124309 232031
Reviewed Aug. 30, 2015

"I am not a big fan of tomato based sauces, so for me, this was the perfect balance of flavors. With some added chopped chicken, this is a recipe I will make again and again."

MY REVIEW
cbenne12 User ID: 7424916 161136
Reviewed Feb. 19, 2014

"My husband and I love this recipe! So simple and quick to make when on the run!"

MY REVIEW
Jillette12 User ID: 7344326 146692
Reviewed Jul. 19, 2013

"I thought the thyme was a little strong, but I would definitely make it again, just back off on that. Whole family liked it!"

MY REVIEW
MVPhelan User ID: 1073981 161531
Reviewed Feb. 15, 2013

"This is my family's favorite meal. It's the requested birthday dinner for my husband and daughter. I make it a lot when we have company over. I use more tomato paste than the recipe calls for. It's also great with shrimp or chicken added to it."

MY REVIEW
pixie9999 User ID: 2561170 115907
Reviewed Jan. 9, 2012

"Cheesy goodness. Very similar to a dish I loved in a restraunt. I like to add a can of tomatoes and mozzarella cheese then bake it just a bit to melt the cheese."

MY REVIEW
Carol39110 User ID: 1932804 167317
Reviewed Nov. 11, 2011

"This is company-worthy."

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