Ingredients

• 1 lb Paccheri or Penne pasta
• 2 Tbsp unsalted butter
• ½ large red onion, finely chopped
• 3 cloves garlic, minced
• 1½ tsp kosher salt
• ½ tsp ground black pepper
• 2 Tbsp all-purpose flour
• 2 cups Mayfield Heavy Whipping Cream
• ¼ cup basil pesto sauce
• ¾ tsp dried oregano
• ½ cup reserved pasta water
• ¼ cup fresh parsley, chopped
• 1 cup grated parmesan cheese
• *Optional: add grilled chicken

How to

1. Boil 4 quarts water in large pot, add pasta and cook until pasta is al dente. Drain excess water, keeping ½ cup of the pasta water for use later on.
2. Heat large sauté pan to medium heat, add 2 Tbsp butter and melt. Add finely chopped red onion and sauté until onion is translucent and slightly browned.  Add garlic and sauté for 1 more minute until garlic is fragrant.
3. Add salt, black pepper, and all-purpose flour to form a roux. Cook roux while stirring frequently for 1-2 minutes until raw flour taste cooks off.
4. Turn stove down to low heat. Slowly add heavy whipping cream while constantly stirring into roux mix.  Add basil pesto sauce and oregano.  Bring to a simmer, let simmer for 3 minutes.  Add cooked pasta and stir into creamy sauce.
5. Stir in reserved pasta water and fresh parsley to pasta. Top with grated parmesan cheese (and optional grilled chicken) and serve.
6. Enjoy!