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Wednesday, August 29, 2007

Tomato-Gorgonzola Sauce



This recipe comes from my October 2007 Cuisine at Home magazine. I only made a few changes to it, but will post the recipe I made. This sauce is spicy and tangy and we loved it at our house. I used a ziti pasta with ridges, the magazine recommended shells. You want to use a pasta that the sauce clings to, because it is so thick and creamy. I started the sauce after I put my water on to boil, so the pasta and the sauce were done at the same time. Use a 1/2 pound of pasta for this recipe.
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
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.
Stir in tomato puree and vinegar. Bring to a boil and cook, uncovered, for 5 minutes.
Add cream, simmer for 1 minute. Stir in cheese, basil, cooked pasta and salt. Serve immediately.

1 comment:

Anonymous said...

Thank you! My boyfriend (who happens to be from Olathe, KS) has this issue, and I've been trying to have him make me this dish for the past 2 weeks to no avail. I've been dying to try it and now am off to the supermarket to buy the ingredients to make it. Awesome!