Tomato-Gorgonzola Pasta Shells recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 1 (16 ounce) package medium pasta shells 1 tablespoon olive oil ½ cup diced onion 1 teaspoon red pepper flakes ground black pepper to taste 1 tablespoon tomato paste 1 tablespoon minced garlic 2 (14 ounce) cans diced tomatoes with juice 1 tablespoon balsamic vinegar ½ cup heavy cream ½ cup crumbled Gorgonzola cheese, or to taste ⅓ cup chopped fresh basil salt to taste
Nutrition Info
- 445.9 caloriescarbohydrate: 62.1 gcholesterol: 42.2 mgfat: 15.4 gfiber: 4.2 gprotein: 14.9 gsaturatedFat: 7.8 gservingSize: -sodium: 408 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Tomato-Gorgonzola Pasta Shells
Directions
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Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
Heat olive oil in a large saute pan over medium heat. Stir in onion, red pepper flakes, and black pepper. Cook and stir until onion is soft and translucent, about 3 minutes. Add tomato paste and garlic, cook and stir until fragrant, about 1 minute.
Add tomatoes and balsamic vinegar to the pan with the onion mixture. Bring to a boil and cook, uncovered, until thickened, about 5 minutes. Reduce heat and pour in heavy cream, let simmer for 1 minute. Stir in cooked pasta, Gorgonzola cheese, basil, and salt. Serve immediately.