Penne With Gorgonzola And Tomatoes
By á-170456
Rate this recipe
0/5
(0 Votes)
Ingredients
- 3 tablespoons olive oil
- 1 medium onion chopped
- 4 garlic cloves chopped
- 1 can Italian plum tomatoes - (14 1/2 oz) drained, chopped
- 1/2 cup chopped fresh basil (or 1 tbspn dried basil, crumbled)
- 1/2 cup butter - (1 stick) room temperature
- 6 ounces Gorgonzola cheese
- 1 pound penne pasta
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup freshly-grated Romano or Parmesan cheese
Details
Servings 4
Preparation
Step 1
Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and saute until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
Meanwhile, using spoon, beat butter with Gorgonzola until blended.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
This recipe yields 4 servings.
You'll also love
- Crockpot Cheese Tortellini and... 4.1/5 (1612 Votes)
- Baked Penne with Chicken, Broccoli... 4.3/5 (371 Votes)
- Cajun Jambalaya Pasta 4.3/5 (84 Votes)
- New England Seafood Chowder 0/5 (0 Votes)
- Mashed Potatoes With Green Onions... 0/5 (0 Votes)
- Pasta With Butternut Squash And... 0/5 (0 Votes)
Review this recipe