A delightful pasta dish combining creamy tomato sauce with aromatic herbs, perfect for a cozy meal.
Boil the penne pasta in salted water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a skillet, melt the butter over medium heat and sauté the chopped onion until soft and translucent.
Cook the onion slowly to bring out its natural sweetness.
Add the thyme, basil, and salt to the skillet and cook for an additional minute to release the flavors.
Stir constantly to prevent the herbs from burning.
Pour in half of the half-and-half, the chicken broth, and the tomato paste, stirring to combine.
Whisk the mixture to ensure the tomato paste dissolves evenly.
Mix the flour with the remaining half-and-half until smooth, then gradually add to the skillet, stirring constantly.
Adding the flour mixture slowly prevents lumps from forming.
Bring the sauce to a gentle boil and cook for 2 minutes, stirring until thickened.
Keep stirring to avoid the sauce sticking to the pan.
Stir in the grated Parmesan cheese until melted and smooth.
Use freshly grated cheese for the best flavor and texture.
Combine the cooked pasta with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with additional Parmesan cheese and fresh basil leaves if desired.
Serve immediately to enjoy the dish at its best.
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