This dish has two of my favorite things – cheese and pasta. I had never had Gorgonzola cheese before and when I saw this recipe I just knew that I had to try it. The dish was tasty and incredibly easy and quick to make. Something that I am always looking for in a weekday meal. I hope that you will give it a try!
Tomato Gorgonzola Sauce with pasta shells
3/4 lb pasta shells (medium sized)
1 tablespoon olive oil
1/2 cup onion (diced)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1 teaspoon garlic (minced)
2 cans tomatoes (diced with juice – 14 oz. each)
2 teaspoon balsamic vinegar
1/2 cup heavy cream
1/3 cup creamy Gorgonzola (crumbled)
1/3 cup chopped fresh basil
Salt to taste
Bring pot of boiling water to a boil for the shells. Cook pasta according to package directions; drain and set aside. Heat oil in large saute pan over medium heat. Add onion, pepper and pepper flakes; cook for approximately 3 minutes or until onion is translucent. Add tomato paste and garlic; saute for 1 minute. Stir in tomatoes and vinegar. Bring to a boil and cook (uncovered) for 5 minutes or until it has thickened. Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells and salt. Serve immediately.