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.