Penne with Gorgonzola Tomato Sauce

Serves 5-6

3 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
1 14.5 oz can San Marzano plum tomatoes, drained, chopped
1/2 cup chopped fresh basil (or more if you like, and I like!)
1/2 cup (1 stick) butter, room temp (I used only half a stick)
6 oz Gorgonzola cheese
1 lb penne pasta
1 cup freshly grated Parmesan cheese

1. Heat oil in large skillet over medium heat. Add the onion and garlic, then saute for about 4-5 mins. Stir in the chopped tomatoes and basil. Cook until the mixture thickens, stirring, for about 10 mins.

2. Mash the softened butter and Gorgonzola together with a fork, until blended.

3. Cook pasta per the package instructions. Drain and set aside.

4. Whisk Gorgonzola mixture into the tomato sauce, and stir till it all melts. Add salt and pepper to taste. Then pour the pasta directly into the skillet and combine with the sauce. Sprinkle with parmesan and serve (yourself).