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1
Bring a pot of salted water to a boil for the pasta.
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2
Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them.
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3
Add crushed tomatoes, fresh parsley, marjoram and thyme.
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4
Create a slurry by gradually whisking cornstarch into 1/2 cup water.
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5
Add the slurry to the sauce to thicken and season, to taste, with salt and pepper.
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6
Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
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7
While the sauce is cooking, boil the penne until al dente, about 10 minutes.
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8
Drain through a colander and set aside.
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9
Remove the sauce from the heat, and whisk in butter and cream cheese.
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10
Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes.
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11
Transfer to serving dish and garnish with fresh parsley.
