Mostaccioli with Gorgonzola and Tomato
"For all those Gorgonzola lovers out there - recipe from Sunset magazine."
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
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
- Melt butter and oil in a wide frying pan over medium heat.
- Add onion and cook, stirring occasionally until onion is golden about 15 minutes.
- Meanwhile cut up canned tomatoes, reserving liquids.
- Increase heat to high and add vermouth to pan; boil for about 10 seconds.
- Add canned tomatoes and their liquid; bring to boil; reduce heat and simmer, uncovered until sauce is thickened, about 15 minutes.
- Mash cheese with fork and add to sauce and stir until melted.
- While simmering, cook pasta according to directions.
- Drain pasta and return to pan; pour in sauce and stir well.
- Stir in basil and season with salt& pepper, and stir again.
- Serve in warm, wide shallow bowls.
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RECIPE SUBMITTED BY
Babs in Toyland
Roswell, Ga
I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can.
My interests are running, tennis and working out.
I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
