Mostaccioli with Gorgonzola and Tomato

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves, garlic,minced
• 1 (28 ounce) canpear shaped tomatoes
• 14 cup vermouth or 14 cup white wine
• 4 ounces gorgonzola, at room temp
• 12 ounces dry mostaccioli pasta (or other tube shape pasta)
• 14 cup chopped fresh basil or 14 cup Italian parsley
• fresh ground pepper

1. Melt butter and oil in a wide frying pan over medium heat.
2. Add onion and cook, stirring occasionally until onion is golden about 15 minutes.
3. Meanwhile cut up canned tomatoes, reserving liquids.
4. Increase heat to high and add vermouth to pan; boil for about 10 seconds.
5. Add canned tomatoes and their liquid; bring to boil; reduce heat and simmer, uncovered until sauce is thickened, about 15 minutes.
6. Mash cheese with fork and add to sauce and stir until melted.
7. While simmering, cook pasta according to directions.
8. Drain pasta and return to pan; pour in sauce and stir well.
9. Stir in basil and season with salt& pepper, and stir again.
10. Serve in warm, wide shallow bowls.

butter, olive oil, onion, garlic, tomatoes, white wine, gorgonzola, pasta, fresh basil, fresh ground pepper

Taken from www.food.com/recipe/mostaccioli-with-gorgonzola-and-tomato-21229 (may not work)