Tomato-Gorgonzola Sauce With Pasta Shells
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
7 cups
- Serves:
- 4-6
ingredients
- 340.19 g dry medium pasta shell
- 14.79 ml olive oil
- 118.29 ml onion, diced
- 1.23 ml red pepper flakes (to taste)
- 1.23 ml ground black pepper
- 14.79 ml tomato paste
- 4.92 ml garlic, minced
- 2 (793.78 g) can diced tomatoes with juice
- 9.85 ml balsamic vinegar
- 118.29 ml heavy cream
- 78.78 ml creamy gorgonzola, crumbled
- 78.78 ml chopped fresh basil
- salt
directions
- 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.
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Reviews
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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.
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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!
Tweaks
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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!
RECIPE SUBMITTED BY
CIndytc
United States