Recipe information
Yield
Serves 4
Ingredients
3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can Italian plum tomatoes, drained, chopped
1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled
1/2 cup (1 stick) butter, room temperature
6 ounce Gorgonzola cheese
1 pound penne pasta
1 cup freshly grated Romano or Parmesan cheese
Preparation
Step 1
Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
Step 2
Meanwhile, using spoon, beat butter with Gorgonzola until blended.
Step 3
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
Step 4
Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
