Ingredients for Penne Pasta With Tomatoes And Gorgonzola
- Olive Oil
- 1/2 cup chopped onion
- Garlic Cloves
- Italian Plum Tomatoes
- Fresh Basil
- 1/4 cup (1/2 stick) unsalted butter
- 4 ounces crumbled Gorgonzola cheese
- Penne Pasta
- Romano Cheese
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How to Make Penne Pasta With Tomatoes And Gorgonzola
- Heat 2 tablespoons of olive oil in a large heavy skillet over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté until softened and translucent, about 8 minutes.
- Stir in 1 (28 ounce) can of crushed tomatoes, 1/4 cup chopped fresh basil, and a pinch of red pepper flakes (optional).
- Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 15-20 minutes.
- Meanwhile, in a small bowl, beat 1/4 cup (1/2 stick) unsalted butter with 4 ounces of crumbled Gorgonzola cheese until smooth and creamy.
- Cook 1 pound of penne pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Add the cooked pasta to the skillet with the tomato sauce.
- Whisk in the Gorgonzola butter mixture and a splash of pasta water until the sauce is creamy and coats the pasta evenly.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately, sprinkled with extra Gorgonzola cheese and fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
16g
Fat
139g
Carbs
33g
