Prep 15 mins
Cook 15 mins
I made this for Labor Day Weekend and boy the taste is phenominal....Very elegant. Got the recipe out of Cusine at Home Magazine....Putting here for safe keeping. Try and find the creamy gorgonzola cheese or soft.
- 3⁄4 lb dry medium pasta shell
- 1 tablespoon olive oil
- 1⁄2 cup onion, diced
- 1⁄4 teaspoon red pepper flakes (to taste)
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 teaspoon garlic, minced
- 2 (14 ounce) cans diced tomatoes with juice
- 2 teaspoons balsamic vinegar
- 1⁄2 cup heavy cream
- 1⁄3 cup creamy gorgonzola, crumbled
- 1⁄3 cup chopped fresh basil
- 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.
I'm not sure what happened, but this didn't work well for me at all. I think part of the problem was that I didn't have any conchiglie, so used orecchiette. I actually hesitated before adding it to the boiling water thinking the texture would be all wrong, and unfortunately that was the case. I also thought there was way too much tomato sauce, but then I'm not a big fan of it. Overall, the sauce was kind of slimy and other than the gorgonzola which was quite strong (and I love gorgonzola) it lacked flavour even with adding dried chillis. The pasta was really heavy with the sauce. My fault, not the recipe, <br/><br/>Sorry to leave a less than positive review. Looking at the list of ingredients the dish sounds tasty, so I might try it again some day using the right pasta and less tomatoes and gorgonzola. If I do, I will update.
Wonderful recipe! Easy to make and really elegant. I had to make two changes: Used roquefort in place of gorgonzola and Greek sheep yoghurt in place of heavy cream (both because I can't have cow's milk produce). I have had gorgonzola sauce before and know that with roquefort it is a bit stronger, but combined with the tomato sauce it does not make too big a difference. I will definitely make this recipe again! Thanks for posting!