Tomato-Gorgonzola Sauce

• 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 clove garlic, minced
• 1 (28 oz) can tomato puree
• 2 tsp. balsamic vinegar
• 2 tsp. sugar
• 1/2 cup heavy cream
• 1/3 cup creamy Gorgonzola, crumbled
• 1/3 cup fresh basil, chopped
• salt to taste

1. Heat oil in large saute pan over medium heat. Add onion, red pepper flakes and black pepper; cook 3 minutes or until onions are translucent. Add tomato paste and garlic and saute for 1 minute.
2. Stir in tomato puree and vinegar. Bring to a boil and cook, uncovered, for 5 minutes.
3. Add cream, simmer for 1 minute. Stir in cheese, basil, cooked pasta and salt. Serve immediately.

olive oil, onion, red pepper, ground black pepper, tomato paste, clove garlic, tomato puree, balsamic vinegar, sugar, heavy cream, creamy gorgonzola, fresh basil, salt

Taken from www.epicurious.com/recipes/member/views/tomato-gorgonzola-sauce-50076734 (may not work)