Pasta With Gorgonzola And Tomatoes
- 3 Tbsp. olive oil
- 1 to 2 garlic cloves, chopped
- 1 Tbsp. dried basil
- 1/2 tsp. sugar
- 4 to 6 oz. Gorgonzola cheese, softened
- 1 c. Parmesan cheese
- 8 oz. pkg. your favorite pasta (I use rotini or penne)
- 1 medium onion, chopped
- 1 (14 1/2 oz.) can chopped tomatoes (not stewed)
- 1/3 c. butter, softened
- salt and pepper to taste
- Heat oil in a medium saucepan.
- Add onion and saute until tender and translucent, about 8 to 10 minutes.
- Add garlic and saute a minute or two longer.
- Stir in tomatoes (with liquid), basil and sugar.
- Cook until sauce thickens, stirring occasionally, about 15 to 20 minutes.
- Meanwhile, mix butter and Gorgonzola together until well blended.
- Cook pasta according to package directions.
- Drain well and return pasta to pot.
- Stir Gorgonzola mixture into tomato sauce.
- Add sauce and 1/2 cup Parmesan cheese to pasta and mix well.
- Season with salt and pepper to taste.
- Serve remaining 1/2 cup Parmesan cheese with pasta at the table.
- Serves 4.
olive oil, garlic, basil, sugar, gorgonzola cheese, parmesan cheese, your favorite pasta, onion, tomatoes, butter, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=987795 (may not work)