French Hot Pot Pasta: "Pot au Feu" Penne

French Hot Pot Pasta: "Pot au Feu" Penne

Ingredients:

- 1 pound penne pasta

- 2 tablespoons unsalted butter

- 1 onion, diced

- 3 cloves garlic, minced

- 1 cup dry white wine (such as Sauvignon Blanc)

- 1 cup chicken broth

- 1/2 cup heavy cream

- 1 teaspoon dried thyme

- 1/2 teaspoon paprika

- Salt and pepper, to taste

- 1 cup grated Gruyère cheese (optional)

- Fresh parsley, chopped (optional)

Instructions:

1. Cook the penne pasta: 

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. Sauté the onion and garlic: 

In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. Add the wine and broth: 

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook until reduced by half, about 5 minutes., 

4. Stir in the cream and spices: 

Add the heavy cream, thyme, and paprika to the skillet. Season with salt and pepper to taste.

5. Combine the pasta and sauce:

 Add the cooked penne pasta to the skillet, tossing to coat with the creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta water.

6. Serve with Gruyère and parsley: 

Transfer the pasta to a serving dish or individual bowls. Top with grated Gruyère cheese and chopped parsley, if desired.

Bon appétit!