Pennette With Onion Cream

Preparation:

Preparation: Peel the onions, cut them into quarters and then into thin wedges; brown them over low heat in a pan with the butter for about 5 minutes. Add a pinch of salt, the warm milk, cover and cook over low heat for about 20 minutes, stirring; sprinkle with a pinch of paprika and finely chopped parsley and thyme; remove from the heat and keep aside. In the meantime, cook the pasta in a saucepan with abundant salted boiling water and drain when al dente. Put the pasta in the pan with the onions and add the grated cheeses; put the pan back on the heat and let everything flavor together for a few seconds over medium heat. Transfer the preparation to a heated serving dish and serve immediately.