By Perre Coleman Magness, The Runaway Spoon
Serves 4
1/2 cup (1 stick) butter, softened
6 ounces gorgonzola cheese, crumbled
2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes
1 tablespoon chopped fresh marjoram or oregano
Salt and pepper to taste
16 ounces short pasta like penne or cavatappi
1. Mash the butter and gorgonzola together in a small bowl using a fork and set aside.
2. Sauté the chopped onion in the olive oil in a medium saucepan over medium heat until soft and translucent. Add the garlic and sauté for a further minute, just until fragrant. Pour in the tomatoes, then swish out the can with 1/4 cup of water and add it to the sauce. Stir in the chopped marjoram and cook until the sauce is quite thick, about 10-12 minutes.
3. You can prepare the recipe up to this point about an hour ahead.
4. When ready to serve, cook the pasta in a large pot of salted boiling water according to package instructions. Drain well. While the pasta is cooking, bring the tomato sauce up to a low simmer, then whisk in the gorgonzola butter bit by bit until melted and smooth. Return the pasta to the cooking pot and toss with the sauce until well coated.
5. Serve immediately.
Read the full post on Stir It Up!
