Tomato-Gorgonzola Sauce With Pasta Shells

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.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 7 cups

Ingredients

• 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
•  salt

Directions

1. Bring a pot of salted water to a boil for the shells.
2. Cook shells according to package directions; drain and set aside.
3. 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.
4. Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
5. Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
6. Serve immediately.