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Joe and I have been making this recipe for years and years, perhaps since before we were even married. I haven’t got the faintest idea where the original recipe came from; it’s one of those hand-written recipe cards that found its way into our kitchen.
We’ve tweaked it many times over the years, making minor improvements here and there.
Because it reheats wonderfully, this is one of our favorite make-ahead meals. Especially when we know ahead of time that we will be in a rush after work, we make this the night before we plan to eat it. It’s better the next day anyway, after the flavors have a chance to blend.
This recipe makes enough pasta that we can both take some for lunch on the third day. We love that!
| Pasta with Tomato Gorgonzola Sauce |
- 12 ounces farfalle (or your favorite pasta shape)
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1/8 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 4 cloves garlic, minced
- Two 14-1/2 ounce cans undrained diced tomatoes with oregano, onion and garlic
- 2 teaspoons balsamic vinegar
- 1/4 cup skim milk
- 1/3 cup crumbled Gorgonzola cheese
- 1/3 cup chopped fresh basil or 1 tablespoon dried basil
- Cook pasta according to package directions; drain.
- Heat oil in a large skillet over medium heat. Add onion, crushed peppers and black pepper; cook 5 minutes or until onion is tender. Add tomato paste and garlic; cook 1 minute.
- Stir in tomatoes and vinegar. Bring to boil and cook for 5 minutes or until the sauce begins to thicken.
- Add milk; simmer 1 minute, then stir in cheese, basil, and cooked pasta.
Enjoy!
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{ 8 comments… read them below or add one }
YUMMY!!! I made it tonight and it was a big hit!! A little spicy for the kids, but they still loved it. Cannot wait to try the left overs. THANKS – this is a keeper!
And, would you believe that we cut the red pepper from the original recipe in 1/4! It is a wee bit spicy, though. I should have mentioned that. Try cutting back on the red pepper next time you make it.
Oh, YUM! My love of gorgonzola is deep and strong.
Pasta and tomatoes rank high on the list as well! Thanks for sharing!
I would love this – but I know hubby wouldn’t like it
Really? Why do you think he wouldn’t? If you cut back on the amount of gorgonzola even a little, you can’t taste it specifically, but still get the creamy boost that it gives the sauce. Just a thought.
Just stopping by from Tuesday At The Table. Your pasta dish looks great. Thank You…
That looks yummy! I have a huge chunk of gorgonzola in the fridge from Costco that was supposed to go into mac and cheese, but alas, I have no cheddar. This one I will definitely try!
Looks delicious!
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