Pretty-Pretty Penne

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.