Boo! I have a spooky, scary, creepy crawly recipe for you today. Wait, no I don’t. Wah wah. But I do have creamy dreamy pasta and let’s get real…nothing beats pasta!
To be honest, I’m kind of shocked we haven’t done a tomato sauce with gorgonzola crumbles already. What were we waiting for for crying out loud? Gorgonzola cheese is delicious…and Kara, Cliff and I are equally into it. It took us several years but we finally created a tomato sauce infused with gorgonzola cheese. #worththewait
Because we love gorgonzola we added a heaping 3/4 cup of it. If you want a more subtle flavor then add less, obviously. But that sounds terrible. We decided to go with gemelli pasta, which is spiral shaped…very similar to a rotini. The reason we went with gemelli is because it has lots of crevices meaning it holds a lot of sauce! We like to keep it saucy at LLP. But any pasta will do.
I hope you enjoy this pasta as much as we did.
Happy Halloween every one!
Here’s what you’ll need
Start by sauteeing the onion. Then add the garlic and red pepper flakes
Add the tomato sauce
As well as the heavy cream, salt and sugar
Finally the gorgonzola crumbles and plenty of black pepper
Mmm Mmmm
Pasta with Creamy Tomato Gorgonzola Sauce
Ingredients
- 1 lb pasta
- 2 tbsp olive oil
- 1/4 yellow onion, minced
- 3 cloves garlic, minced
- pinch red pepper flakes
- 2 15 oz cans tomato sauce
- 1 1/2 cup heavy cream
- salt and pepper, to taste
- 1/2 tsp sugar
- 3/4 cup Gorgonzola cheese crumbles
- handful fresh basil, chopped
Instructions
- Heat olive oil in a large saute pan over medium heat. Add the onion and saute until translucent and softened, 3-4 minutes.
- Add garlic and red pepper flakes and saute, just until fragrant, about a minute.
- Add the tomato sauce, heavy cream, salt and sugar. Bring to a simmer then reduce heat to low. Simmer, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.
- Next, add plenty of freshly ground black pepper as well as the Gorgonzola crumbles. Stir until the cheese melts into the sauce.
- While the sauce is simmering, bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook to al dente, according to package directions.
- Drain pasta and reserve about 1 cup of pasta water. We didn’t end up needing it but always like to take some, just in case.
- Toss the pasta in creamy sauce and top fresh basil.
Adapted from Apples and Sparkle