1 Tbsp. olive oil
|Sauce with gorgonzola melting|
1/4 tsp. red pepper flakes
black pepper (to taste)
2 tsp. garlic, minced
2 cans (14 oz. each) diced tomatoes in juice
2 tsp. balsamic vinegar
1/2 Tbsp. dried basil
1/2 tsp. each of thyme, coriander, garlic powder
dash of sage and dill
1/2 c. heavy cream
1/3 c. Gorgonzola, crumbled
Salt to taste
Bring a pot of salted water to a boil for the shells. Cook pasta according to package directions; drain and set aside.
Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper. Cook 5 minutes or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
Stir in tomatoes, vinegar and seasonings. Bring to a boil and cook, uncovered, for 5-10 minutes or until thickened.
Add cream; simmer for 1 minute, then stir in cheese, cooked shells, and salt. Serve immediately.
When I made it, we did not stir the pasta into the sauce, but put the sauce over the pasta. Either way should be good.
Adapted from Cuisine at Home magazine