| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
July 1991 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 4 |
|
Garlic cloves; chopped |
| 1 |
cn |
Italian plum tomatoes; drained, chopped |
|
|
; (14 1/2-ounce) |
| 1/2 |
c |
Chopped fresh basil or 1 tablespoon dried; crumbled |
| 1/2 |
c |
Butter; room temperature (1 |
|
|
; stick) |
| 6 |
oz |
Gorgonzola cheese |
| 1 |
lb |
Penne pasta |
| 1 |
c |
Freshly grated Romano or Parmesan cheese |
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.
Serves 4.
Bon Appetit July 1991
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