Penne con Gorgonzola e Pomodoro
(Penne with Gorgonzola Cheese and Tomatoes)
Ingredients:
3 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped
One 14 and 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 ounces Gorgonzola cheese
1 pound Penne pasta
1 cup freshly grated Romano or Parmesan cheese
Directions:
Heat olive 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 cheese 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 cheese mixture into tomato sauce.
Add sauce to pasta and stir to coat.
Season with salt and pepper. Sprinkle with Romano cheese and serve. Serves 4.