Tomato Gorgonzola Sauce w Pasta Shells

By Tallon

Ingredients

• 3/4 pound dry medium shell pasta shells
• 1 Tbsp olive oil
• 1/2 cup onion, diced
• 1/4 tsp red pepper flakes
• 1/4 tsp ground black pepper
• 1 Tbsp tomato paste
• 1 tsp garlic, minced
• 2 cans diced tomatoes in juice (14 ounce each)
• 2 tsp balsamic vinegar
• 1/2 cup heavy cream
• 1/3 cup creamy Gorgonzola, crumbled
• 1/3 cup chopped fresh basil (opt)
• salt to taste

Details

Servings 7

Preparation

Step 1

Bring pot of salted water to a boil for the shells.
Cook pasta according to package directions; drain and set aside.
Heat oil in a large saute pan over medium. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt. Serve immediately.