Tomato Gorgonzola Pasta
Tomatoes, Gorgonzola, and pasta is delicious combination that is perfect for any night of the week!
Servings: 8
Ingredients
- 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
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
