This is a print preview of "Tomato Gorgonzola Pasta" recipe.

Tomato Gorgonzola Pasta Recipe
by A Foodie Affair

Tomato Gorgonzola Pasta

Pasta with deliciously tomato cream sauce, that's rich with cheesy goodness! And so easy to make!

Rating: 4/5
Avg. 4/5 1 vote
  Italy Italian
  Servings: 4

Ingredients

  • 1 lb. medium-sized dry pasta shells
  • 1 Tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1/4 tsp crushed red pepper flakes
  • 1 Tbsp tomato paste
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1 Tbsp balsamic vinegar
  • 1/2 c. heavy cream
  • 1/3 c. (about 1 1/2 ounces) creamy Gorgonzola, crumbled
  • 1/4 c. freshly grated parmesan
  • 1/3 c. chopped fresh basil
  • Kosher salt and freshly ground black pepper to taste

Directions

  1. Bring a large pot of salted water to a boil and cook the shells according to the package directions; drain and set aside.
  2. Heat the oil in a large sauté pan over medium heat. Add the onion and crushed red pepper flakes and cook until the onion is soft and translucent, about 5-7 minutes. Add the tomato and garlic and sauté for 1 minute. Stir in the crushed and diced tomatoes. Add the vinegar and bring the mixture to a boil and cook ,uncovered, until thickened, about 5 minutes. Add the cream and simmer for 1 minute. Stir in the cheeses, basil, and cooked shells. Season with kosher salt and freshly ground black pepper to taste.