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3 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic
2 cans (14 oz.) diced tomatoes
1/4 tsp. freshly ground pepper
2 tbsp. each: chopped fresh rosemary, thyme, and parsley
1 lb. Gorgonzola cheese, crumbled
1 lb. hot, cooked penne pasta
1/2 cup grated Parmesan cheese
Heat the olive oil in a large sauté pan over medium high heat. Add the onion and sauté until it turns translucent. Add the garlic and sauté one minute longer. Add the tomatoes and their juice and bring sauce to a boil. Reduce heat to low and simmer until most of the tomato juice has reduced. Add salt and pepper, herbs and half the Gorgonzola. Stir until cheese begins to melt, then add the rest of the cheese and pour over hot pasta. Serve immediately, topped with the grated Parmesan. Makes 6-8 servings.