Tomato Gorgonzola Sauce With Pasta Shells
I made this for Labor Day Weekend and boy the taste is phenomenal. Very elegant. Try and find the creamy gorgonzola cheese or soft.
I made this for Labor Day Weekend and boy the taste is phenomenal. Very elegant. Try and find the creamy gorgonzola cheese or soft.
- 1 tablespoon olive oil
- salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 1/3 cup chopped fresh basil
- 2 teaspoons balsamic vinegar
- 1 teaspoon garlic minced
- 1/2 cup onion diced
- 2 cans diced tomatoes with juice
- 3/4 lb dry medium pasta shell
- 1/4 teaspoon red pepper flakes (to taste)
- 1/3 cup creamy gorgonzola crumbled
- Carbohydrate 61.1331121916723 g
- Cholesterol 178.685000156045 mg
- Fat 47.2601339695875 g
- Fiber 0.673114283054881 g
- Protein 39.971472533296 g
- Saturated Fat 28.4818545963042 g
- Serving Size 1 1 cups, 4-6 serving(s) (692g)
- Sodium 694.182000518319 mg
- Sugar 60.4599979086175 g
- Trans Fat 2.44129632353213 g
- Calories 819 calories
Step-by-step
- Bring a pot of salted water to a boil for the shells.
- Cook shells according to package directions; drain and set aside.
- Heat oil in a large saute pan over medium heat.
- Add onion, pepper flakes and black pepper; cook 3 minutes or until onion is translucent.
- Add tomato paste and garlic; saute for 1 minute.
- Stir in tomatoes and vinegar.
- Bring to a boil and cook uncovered for 5 minutes or until thickened.
- Add cream, simmer for 1 minute then stir in cheese, basil, cooked shells and salt.
- Serve immediately.
Tomato Gorgonzola Pasta: A Labor Day Delight
This Labor Day, I decided to elevate my pasta game, and the result was nothing short of spectacular. I stumbled upon this recipe in Cuisine at Home magazine (a magazine I wholeheartedly recommend!), and knew I had to recreate it. The creamy gorgonzola paired with the bright acidity of the tomatoes created a flavor profile that was both sophisticated and comforting – perfect for a relaxed holiday gathering. But let's be honest, it's so good, it works for any day of the week!
The process itself was surprisingly straightforward. The sauce comes together quickly, allowing you to focus on enjoying the company of your loved ones (or, you know, enjoying a glass of wine while the sauce simmers). The creamy gorgonzola is the key ingredient here. Don't skimp on quality; the richness and tang of a good gorgonzola is what truly sets this dish apart. I encourage you to search for a creamy variety; the texture is crucial to achieving that luscious, decadent sauce. I highly recommend you try this recipe! The taste is just phenomenal.
Beyond the simple elegance of this dish, there's a wonderful sense of satisfaction in preparing something so flavorful and impressive. It's the kind of recipe that makes you feel like a culinary artist, even if you’re just a home cook who appreciates a good meal. The beautiful deep red of the tomatoes contrasted against the pale creamy swirls of gorgonzola is truly a feast for the eyes, and even better, a feast for the taste buds. The subtle heat from the red pepper flakes adds a lovely kick, perfectly balancing the richness of the cheese and the sweetness of the tomatoes. Honestly, I could eat this every day!
This dish became an instant family favorite. I could tell from the way my family devoured it, their eyes widening with every bite, that this recipe was a keeper. It's perfect for a weekend brunch, a casual weeknight dinner, or even a more formal gathering. It's versatile enough to adapt to your needs, whether you want to add some grilled chicken or simply enjoy it as is. The simplicity of the preparation is deceptive, the end result is far more impressive than you’d expect from such a short list of ingredients.
So, whether you're a seasoned chef or a kitchen novice, I urge you to give this Tomato Gorgonzola Pasta a try. It's a guaranteed crowd-pleaser, a testament to the magic of simple ingredients combined with a touch of culinary flair. I've already made this twice since Labor Day, and I'm sure it'll become a staple in my recipe rotation. I hope you enjoy it as much as I do! And feel free to experiment. Maybe add some sauteed mushrooms or spinach? The possibilities are endless!
One last word: The leftovers are just as good, if not better, the next day! The flavors meld beautifully, creating an even more complex and satisfying taste experience. So, double the recipe if you want enough for leftovers! You won't regret it.
