Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente before draining the pasta and setting aside.

Step 2

Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the onions, garlic and rosemary. Season with salt and pepper and cook until softened, 3 to 4 minutes.

Step 3

Add the tomato paste and stir to incorporate. Let cook for 2 to 3 minutes, continuously stirring, then add the white wine to deglaze the pan. Stir to incorporate. Pour in the chicken stock and cream, then bring to a simmer. Stir, allowing the mixture to thicken slightly, 2 to 3 minutes.

Step 4

To serve one portion: Add the desired amount of pasta to a large bowl. Top with a ladle or two of the sauce and a portion of the desired protein. Toss until well coated. Transfer to a serving bowl and top with the Parmesan and basil. Repeat to make 3 more servings.