Creamy Balsamic Onion and Mushroom Penne
A decadent version using heavy cream and a splash of balsamic vinegar to deglaze the caramelized vegetables.
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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 1/2 cups Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/2 cup Pasta water(optional)
Instructions
- 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
In a large skillet over medium heat, melt the butter and add the sliced onions with a pinch of salt.
- 3
Cook the onions for 15-20 minutes, stirring occasionally, until they are deep golden brown and caramelized.
- 4
Add the sliced mushrooms to the skillet and increase heat slightly, sautéing until the mushrooms have released their moisture and browned.
- 5
Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
- 6
Pour in the balsamic vinegar to deglaze the pan, scraping up all the browned bits (fond) from the bottom.
- 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
Toss the cooked penne into the sauce, adding reserved pasta water if needed to reach your desired creaminess, and season with salt and pepper.
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