Tomato Gorgonzola Pasta

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It has been quite some time since I have posted a pasta recipe. It’s odd because we usually have some sort of pasta dish about once a week. I like pasta dishes because they are quick and easy to get on the table during the busy week when the evenings are filled with taxiing the kids to and from practices and after school activities. This recipe is a good example of a quick and easy pasta dish. There are a few more ingredients than most simple pasta recipes, but it still comes together quickly and it certainly delivers the flavor.

Speaking of flavor– one of the key flavor ingredients in this pasta is the creamy Gorgonzola. So please buy a quality brand and stay away from the pre-crumbled container. You can use any pasta shape to your liking, but I choose to stick with a medium size shell. I like the way the sauce and the tomatoes get stuck inside the shells and my kids love the shape!

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Tomato Gorgonzola Pasta

By Nicole

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 8

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Tomatoes, Gorgonzola, and pasta is delicious combination that is perfect for any night of the week!

Ingredients 

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• ▢ 1 pound medium-sized dry pasta shells
• ▢ 1 tablespoon Extra-virgin olive oil
• ▢ 1 medium yellow onion, finely diced
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 1 tablespoon tomato paste
• ▢ 2 cloves garlic, minced
• ▢ 1 (14.5 ounce) can crushed tomatoes
• ▢ 1 (14.5 ounce) can petite diced tomatoes
• ▢ 1 tablespoon balsamic vinegar
• ▢ ½ cup heavy cream
• ▢ ⅓ cup (about 1 ½ ounces) creamy Gorgonzola, crumbled
• ▢ ¼ cup freshly grated Parmesan cheese
• ▢ ⅓ cup chopped fresh basil
• ▢ Kosher salt and freshly ground black pepper to taste

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Instructions 

• Bring a large pot of salted water to a boil and cook the shells according to the package directions; drain and set aside.
• Heat the oil in a large sauté pan over medium heat. Add the onion and crushed red pepper flakes and cook until the onion is soft and translucent, about 5-7 minutes. Add the tomato and garlic and sauté for 1 minute. Stir in the crushed and diced tomatoes. Add the vinegar and bring the mixture to a boil and cook, uncovered, until thickened, about 5 minutes. Add the cream and simmer for 1 minute. Stir in the cheeses, basil, and cooked shells. Season with kosher salt and freshly ground black pepper to taste. Serve immediately. Enjoy!

Nutrition

Calories: 348kcal, Carbohydrates: 53g, Protein: 12g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 23mg, Sodium: 265mg, Potassium: 499mg, Fiber: 4g, Sugar: 7g, Vitamin A: 597IU, Vitamin C: 11mg, Calcium: 116mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!