Pasta with Gorgonzola
3/4 lb medium sized pasta shells, cooked to package directions and well drained
1 Tbs olive oil
1/2 cup onion, diced
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 Tbs tomato paste
1 tsp garlic, minced
2 14oz. cans diced tomatoes with their juice
2 tsp balsamic vinegar
1/2 cup heavy cream
1/3 cup creamy Gorgonzola cheese, crumbled
1/3 cup chopped fresh basil
Heat oil in large saute pan over medium heat.
Add onion, pepper flakes, and black pepper.
Cook 3 minutes.
Add tomato paste and garlic, saute for another minute or two.
Stir in tomatoes and vinegar.
Bring to a boil , and then cook uncovered for 5 minutes or until thickened. Add cream, simmer for 1 minute, then stir in cheese, basil and cooked shells. Stir until combined and taste for additional seasonings.