Penne Pasta With Tomatoes and Gorgonzola

Total Time
Prep 5 mins
Cook 35 mins

This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.

Ingredients Nutrition


  1. Heat oil in a large heavy skillet over medium heat.
  2. Add chopped onion and garlic and saute until clear, about 8 minutes.
  3. Stir in chopped tomatoes and basil.
  4. Cook until mixture thickens, stirring occasionally, about 20 minutes.
  5. Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
  6. Cook pasta until just tender, but still firm to the bite; drain well.
  7. Return pasta to pot.
  8. Whisk Gorgonzola mixture into tomato sauce.
  9. Add sauce to pasta and stir to coat.
  10. Season with salt and pepper to taste.
  11. Sprinkle with cheese and serve.
Most Helpful

Miss Annie, this pasta dish is so incredibly good, I can't imagine that it has not been reviewed before now! It only took a short while to prepare and we enjoyed it so much! The only change I made was to use a 28 oz can of plum tomatoes instead of the 14oz can. I don't think I would want to use less after tasting it this way! Just the right mix! I did use the fresh basil and parmesan cheese. I just loved the gorgonzola cheese! It won't be long before we are having this recipe again! Thanks for another wonderful supper, Miss Annie!

Bev April 06, 2003

Made just as written, I was actually quite happy with the tomatoes as listed, but then I am a gorgonzola junkie! Rich, yes, but fabulous, we loved this, a real keeper. Easy and quick to put together, a wonderful meal easily prepared after work, that's what I like! Thank you, Miss Annie!

Karen Elizabeth May 27, 2011

This recipe was definately an easy one. I also doubled the the tomatoes to 28oz, which was delicious and added fresh mushrooms. I did, however, think the gorgonzola should be cut in half. I personally thought the taste of the cheese overwhelmed the whole dish. It was so rich, I could only eat a small portion. I'd make this recipe again, but cut the cheese in half.

Redwino April 28, 2003