Tomato-Gorgonzola Sauce with Pasta Shells

3/4 lb dry medium-size pasta shells
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 tsp garlic, minced
2 (14 oz each) cans diced tomatoes in juice
2 tsp balsamic vinegar
1/2 cup heavy cream
1/3 cup creamy Gorgonzola, crumbled
1/3 cup chopped fresh basil
Salt to taste

Bring 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 sauté pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; sauté for 1 minute. Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened. Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt. Serve immediately.


Number of Servings: 4

Recipe submitted by SparkPeople user KSUTT13.