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

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.