Tomato Gorgonzola Pasta

Dan wanted to experiment with a new recipe while Ben and I were at my friend Tara’s birthday party. He found this one on another blog and I got all the ingredients today. It was delicious! Very filling, but so tasty. Great flavor, I am guessing from the gorgonzola. It wasn’t too cheesy, either. We made a few tweaks – we used light cream instead of heavy cream (have you ever checked out the fat content on heavy cream? Horrifying) and dry basil (Shop Rite was out of fresh basil…I know!) We used Muir Glen organic canned tomatoes and they were very good.

Gorgonzola goodness

Tomato Gorgonzola Pasta

1 pound any shape pasta (we used Cavatappi)
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 (I could only find the double cans & just used half)
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.

Source: The Gallery Gourmet blog

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