Ingredients:

• 1 lb paccheri or penne pasta
• 2 tablespoons unsalted butter
• ½ large red onion, finely chopped
• 3 cloves garlic, minced
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 2 cups Cass-Clay® Heavy Whipping Cream
• ¼ cup basil pesto sauce
• ¾ teaspoon dried oregano
• ½ cup reserved pasta water
• ¼ cup fresh parsley, chopped
• 1 cup grated parmesan cheese
• grilled chicken (optional)

How To:

1. Boil 4 quarts of water in a 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 a 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 the stove down to low heat. Slowly add heavy whipping cream while constantly stirring into the roux mix.  Add basil pesto sauce and oregano.
5. Bring to a simmer, let simmer for 3 minutes.  Add cooked pasta and stir into creamy sauce.
6. Stir in reserved pasta water and fresh parsley into pasta.
7. Top with grated parmesan cheese (and optional grilled chicken) and serve. Enjoy!