Marsala Cream Sauce (Macaroni Grill)

I recommend doubling this recipe. I found it barely made enough sauce for two generous servings. I ended up back in the kitchen trying to whip up another batch real quickly as we had dinner guests.

Ingredients
1 Shallot -- minced
1 tb butter
1 c Dry marsala wine
1 t Fresh thyme
1 c Heavy cream
2 tb butter -- cubed
Salt and white pepper -- to taste
1/2 c Grated parmesan (use the expensive stuff, you won't be sorry)

Instructions
Saute shallot in the butter, covered, for 5 min.
Add wine and thyme and reduce until only about 2 tbsp of liquid remain.
Add cream and simmer until reduced by half.
Add butter and stir continuously until fully emulsified.
Season with salt and pepper.
Stir in parmesan.
Keep warm until ready to serve. Serve over whatever kind of pasta you like.

I added sundried tomatoes and some sauteed orange and yellow peppers. So good!