Pasta is for sure my one number kitchen weakness. I would it eat it every single night of the week. I'm sure I've said this before so I won't go on and on about my love for pasta, just know that there is great love for it in my kitchen. :)
I had a partial amount of a block of Maytag blue cheese that I wanted to use so I did a little searching and came across this recipe for a Gorgonzola pasta. Gorgonzola and blue cheese are too terribly far off from one another in taste. They are both sharp and smooth at the same time, something that I definitely enjoy in both cheeses.
The blue cheese is definitely present when eating this dish but it's not overpowering at all. It just adds a little creaminess to the tomato sauce and also a little tang. It's a great way to change up a regular tomato sauce and is quick enough for an easy weeknight meal.
Blue Cheese & Tomato Pasta
1 pound medium-sized dry pasta shapes
1 tbsp. olive oil
1 tbsp. unsalted butter
½ medium yellow onion, minced
¼ tsp. crushed red pepper flakes
1 tbsp. tomato paste
3 cloves garlic, minced or pressed
1 (14.5 oz.) can crushed tomatoes
1 (14.5 oz.) can petite diced tomatoes
1 tsp. granulated sugar
1 tbsp. balsamic vinegar
½ cup heavy cream
⅓ cup (about 1 ½ oz.) good quality blue cheese, crumbled
¼ cup freshly grated Parmesan cheese
1 tsp. dried basil
Kosher salt and freshly ground black pepper, to taste
1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions; drain and set aside.
2. Heat the oil and butter in a very 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.
3. Add the tomato paste and garlic and sauté for 1 minute, until fragrant. Stir in the crushed and diced tomatoes and the teaspoon of sugar. 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 more. Stir in the cheeses, basil, and cooked pasta. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.
adapted from The Galley Gourmet, originally from Cuisine at Home