Creamy Balsamic Onion and Mushroom Penne

Ingredients

• 1 pound Penne pasta
• 3 tablespoons Unsalted butter
• 2 large Yellow onions, thinly sliced
• 16 ounces Cremini mushrooms, sliced
• 4 cloves Garlic, minced
• 3 tablespoons Balsamic vinegar
• 1.5 cups Heavy cream
• 0.5 cup Grated Parmesan cheese
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 0.5 cup Pasta water(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the penne until al dente, reserving half a cup of pasta water before draining.

2. 2

   In a large skillet over medium heat, melt the butter and add the sliced onions with a pinch of salt.

3. 3

   Cook the onions for 15-20 minutes, stirring occasionally, until they are deep golden brown and caramelized.

4. 4

   Add the sliced mushrooms to the skillet and increase heat slightly, sautéing until the mushrooms have released their moisture and browned.

5. 5

   Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.

6. 6

   Pour in the balsamic vinegar to deglaze the pan, scraping up all the browned bits (fond) from the bottom.

7. 7

   Reduce heat to low and stir in the heavy cream and Parmesan cheese, simmering for 3-5 minutes until the sauce thickens slightly.

8. 8

   Toss the cooked penne into the sauce, adding reserved pasta water if needed to reach your desired creaminess, and season with salt and pepper.