Pasta in the Pink

Pasta in the Pink

1 lb. ziti pasta
1 cup thinly sliced shallots
3 tablespoons unsalted butter, divided
2 tablespoons minced fresh thyme
4 whole fresh basil leaves
1 teaspoon salt
1 1/2 cups half-and-half, divided
1/2 cup white wine
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided

Cook ziti according to package directions.
Meanwhile, in a large nonstick skillet over medium heat, cook shallots in butter for 10 to 15 minutes or until lightly browned. Add the thyme, basil leaves and salt; cook 1 minute longer. Add 1 cup cream, the wine and the tomato paste; cook and stir until blended.
In a small bowl, whisk together flour and remaining cream until smooth; gradually stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining tablespoon of butter to sauce and stir until melted. Stir in 1/4 cup cheese. Drain ziti and add to the skillet with the sauce. Toss until combined. Sprinkle with remaining cheese.