Mostaccioli with Gorgonzola and Tomato |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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For all those Gorgonzola lovers out there - recipe from Sunset magazine. Ingredients:
1 tablespoon butter |
2 tablespoons olive oil |
1 medium onion, chopped |
2 cloves, garlic,minced |
1 (28 ounce) can pear shaped tomatoes |
1/4 cup vermouth or 1/4 cup white wine |
4 ounces gorgonzola, at room temp |
12 ounces dry mostaccioli pasta (or other tube shape pasta) |
1/4 cup chopped fresh basil or 1/4 cup italian parsley |
fresh ground pepper |
Directions:
1. Melt butter and oil in a wide frying pan over medium heat.
2. Add onion and cook, stirring occasionally until onion is golden about 15 minutes.
3. Meanwhile cut up canned tomatoes, reserving liquids.
4. Increase heat to high and add vermouth to pan; boil for about 10 seconds.
5. Add canned tomatoes and their liquid; bring to boil; reduce heat and simmer, uncovered until sauce is thickened, about 15 minutes.
6. Mash cheese with fork and add to sauce and stir until melted.
7. While simmering, cook pasta according to directions.
8. Drain pasta and return to pan; pour in sauce and stir well.
9. Stir in basil and season with salt& pepper, and stir again.
10. Serve in warm, wide shallow bowls.
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