Ingredients
1 Tbsp. olive oil
1/2 cup onion, diced
1/4 tsp. red pepper flakes
1/4 tsp. ground black pepper
1 Tbsp. tomato paste
1 clove garlic, minced
1 (28 oz) can tomato puree
2 tsp. balsamic vinegar
2 tsp. sugar
1/2 cup heavy cream
1/3 cup creamy Gorgonzola, crumbled
1/3 cup fresh basil, chopped
salt to taste
Preparation
Heat oil in large saute pan over medium heat. Add onion, red pepper flakes and black pepper; cook 3 minutes or until onions are translucent. Add tomato paste and garlic and saute for 1 minute. Stir in tomato puree and vinegar. Bring to a boil and cook, uncovered, for 5 minutes. Add cream, simmer for 1 minute. Stir in cheese, basil, cooked pasta and salt. Serve immediately.
