Blue Cheese & Tomato Pasta – 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.