Ingredients
- 1/2 cup (1 stick) butter, softened
- 170 gr. gorgonzola cheese, crumbled
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 410 gr. crushed tomatoes
- 1 tablespoon chopped fresh marjoram or oregano
- Salt and pepper to taste
- 450 gr. short pasta like penne or cavatappi
Method
- Mash the butter and gorgonzola together in a small bowl using a fork and set aside.
- Sauté the chopped onion in the olive oil in a medium saucepan over medium heat until soft and translucent.
- Add the garlic and sauté for a further minute, just until fragrant.
- Pour in the tomatoes, then swish out the can with 1/4 cup of water and add it to the sauce.
- Stir in the chopped marjoram and cook until the sauce is quite thick, about 10 – 12′.
- You can prepare the recipe up to this point about an hour ahead.
- When ready to serve, cook the pasta in a large pot of salted boiling water according to package instructions and drain well.
- While the pasta is cooking, bring the tomato sauce up to a low simmer, then whisk in the gorgonzola butter bit by bit until melted and smooth.
- Return the pasta to the cooking pot and toss with the sauce until well coated.