Heat oil in a large heavy skillet over medium heat.
Add chopped onion and garlic and saute until clear, about 8 minutes.
Stir in chopped tomatoes and basil.
Cook until mixture thickens, stirring occasionally, about 20 minutes.
Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
Cook pasta until just tender, but still firm to the bite; 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 to taste.
Sprinkle with cheese and serve.
Ingredients:
3 tablespoons olive oil
1 onions, chopped
4 garlic cloves, chopped
1 (14 ounce) cans Italian plum tomatoes, drained and chopped
1/2 cup chopped fresh basil or 1 tablespoon dried basil, crumbled
1/2 cup butter, room temperature
6 ounces gorgonzola
1 lb penne pasta
1 cup grated romano cheese or 1 cup parmesan cheese
Steps/Methods:
Heat oil in a large heavy skillet over medium heat.
Add chopped onion and garlic and saute until clear, about 8 minutes.
Stir in chopped tomatoes and basil.
Cook until mixture thickens, stirring occasionally, about 20 minutes.
Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
Cook pasta until just tender, but still firm to the bite; 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 to taste.
Sprinkle with cheese and serve.
