Tomato Gorgonzola Pasta

serves 6-8


1 pound medium-sized dry pasta shells

1 Tablespoon olive oil

1 medium yellow onion, finely diced

1/4 teaspoon crushed red pepper flakes

1 Tablespoon tomato paste

2 cloves garlic, minced

1 (14.5 ounce) can crushed tomatoes

1 (14.5 ounce) can petite diced tomatoes

1 Tablespoon balsamic vinegar

1/2 cup heavy cream

1/3 cup (about 1 1/2 ounces) creamy Gorgonzola, crumbled

1/4 cup freshly grated parmesan

1/3 cup 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.  Serve immediately. Enjoy!


Printed from thegalleygourmet.net