Tomato Gorgonzola Pasta

I saw this awesome pasta recipe posted on The Galley Gourmet’s blog, and knew I had try it. It is every bit as good as it looked! Very tasty, creamy, rich tomato flavor…the true meaning of comfort food.

 

Tomato Gorgonzola Pasta

Tomato Gorgonzola Pasta


Tomato Gorgonzola Pasta

1 lb. medium-sized dry pasta shells
1 Tbsp olive oil
1 medium yellow onion, finely diced
1/4 tsp crushed red pepper flakes
1 Tbsp tomato paste
2 cloves garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can petite diced tomatoes
1 Tbsp balsamic vinegar
1/2 c. heavy cream
1/3 c. (about 1 1/2 ounces) creamy Gorgonzola, crumbled
1/4 c. freshly grated parmesan
1/3 c. chopped fresh basil
Kosher salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil and cook the shells according to the package directions; drain and set aside.

Heat the oil in a large sauté pan over medium heat.  Add the onion and crushed red pepper flakes and cook until the onion is soft and translucent, about 5-7 minutes.  Add the tomato and garlic and sauté for 1 minute.  Stir in the crushed and diced tomatoes.  Add the vinegar and bring the mixture to a boil and cook ,uncovered, until thickened, about 5 minutes.  Add the cream and simmer for 1 minute.  Stir in the cheeses, basil, and cooked shells.  Season with kosher salt and freshly ground black pepper to taste.

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