Penne With Gorgonzola And Tomatoes

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
4		Garlic cloves - chopped
1		Italian plum tomatoes - (14 1/2 oz) - drained, chopped
1/2 cup	73g / 2.6oz	Chopped fresh basil
		= (or 1 tbspn dried basil, crumbled)
1/2 cup	99g / 3.5oz	Butter - (1 stick) - room temperature
6 oz	170g	Gorgonzola cheese
1 lb	454g / 16oz	Penne pasta
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Freshly-grated Romano or Parmesan cheese

Recipe Instructions

Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and saute until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.

Meanwhile, using spoon, beat butter with Gorgonzola until blended.

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.

Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, July 1991

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