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

1. Heat oil in a medium saucepan.
2. Add onion and saute until tender and translucent, about 8 to 10 minutes.
3. Add garlic and saute a minute or two longer.
4. Stir in tomatoes (with liquid), basil and sugar.
5. Cook until sauce thickens, stirring occasionally, about 15 to 20 minutes.
6. Meanwhile, mix butter and Gorgonzola together until well blended.
7. Cook pasta according to package directions.
8. Drain well and return pasta to pot.
9. Stir Gorgonzola mixture into tomato sauce.
10. Add sauce and 1/2 cup Parmesan cheese to pasta and mix well.
11. Season with salt and pepper to taste.
12. Serve remaining 1/2 cup Parmesan cheese with pasta at the table.
13. 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)