Penne with Gorgonzola and Tomatoes

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12 servings

Featuring two types of cheese and diced tomatoes, this pasta is full of flavor and color.

Ingredients

1 ½ tbsp. minced garlic
2 ½ tbsp. olive oil
3 ¼ lb. canned diced tomatoes with juice
½ cup chiffonade basil
5 oz. butter
1 lb. gorgonzola cheese crumbles
4 lb. cooked penne pasta
4 oz. shredded Parmesan cheese

Steps

  1. Heat pan.
  2. Add oil and garlic, and sauté lightly.
  3. Add tomatoes and basil and simmer for about 15 minutes.
  4. When mixture has reduced and slightly thickened, add butter and gorgonzola cheese.
  5. Stir until ingredients are incorporated and butter is melted.
  6. Stir in pasta and heat through.
  7. Sprinkle top with shredded Parmesan cheese.

Recipe by Washington State University, Pullman

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