Pasta with Tomato-Gorgonzola Cream Sauce

A long day at work, and I’m glad it’s over. Came home with a plan for dinner, and that always makes things a lot easier. I made Pasta with Tomato-Gorgonzola Cream Sauce. It was really simple to make, and we all liked the tomato sauce. The wine and tomato paste makes it a nice, hearty sauce with significant flavor layers, especially with the gorgonzola thrown in at the end. Although the recipe says it serves two, I used a pound of spaghetti, and we had enough for 2 adults, 1 toddler tonight, lunch for The Husband tomorrow, and one more dinner from it.

Promised Nicholas we’d finally make the Banana Bread tonight, and, of course, even though I sent The Husband to the store for the heavy cream for the pasta earlier, do you think I remembered that we needed butter? Nope! So, off again! This Banana Bread recipe is a new one, which I got from Chief Family Officer. Although not devoted to food, she occasionally has recipes on her site. Haven’t tried it yet, but hoping it’s a good one because the recipe is so dang simple.

Tune in tomorrow to see what’s on tap. All I know is it’s Date Night. Until then…

Pasta with Tomato-Gorgonzola Cream Sauce
Serves 2 generously; multiplies easily

For Sauce:
3 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
Generous pinch hot red pepper flakes
Salt and freshly ground black pepper
1 large clove garlic, minced
1/4 tight-packed cup chopped fresh basil leaves
1 generous tablespoon tomato paste
1/4 cup dry white wine
1 28-ounce can crushed tomatoes, drained and crushed
1 cup heavy cream
1/3 cup creamy Gorgonzola or blue cheese, crumbled
3/4 pound pasta such as corkscrew, fusilli or rotelle (I used 1lb thin spaghetti)

Heat oil in 10-inch straight-sided sauté pan over medium high. Add shallots, red pepper flakes and black pepper and sauté about 3 minutes until shallots are softened and starting to turn clear. Adjust heat to prevent browning. Add garlic and basil and sauté over medium heat about 30 seconds. Add the tomato paste, blend in and sauté 30 seconds.

Add wine and simmer over medium-high until reduced to nothing. Stir in tomatoes and simmer, uncovered, at a lively bubble over medium-high 2-1/2 to 3 minutes, stirring often, until thick and rich tasting. Remove from heat, cover and let stand 5 to 10 minutes. Can be made ahead to this point and refrigerated up to 2 days.

Bring 4 to 6 quarts well-salted water to a rolling boil. Add the pasta and cook, partially covered, about 10 minutes or until just tender. There should be a little bite to the noodle. Drain in a colander.

Bring sauce to a simmer while pasta cooks. Stir in 1/2 cup cream and simmer 1 minute. Taste for seasoning. Hold, covered, until pasta is done.

Add drained pasta and remaining 1/2 cup cream to sauce; stir over medium heat 1 to 2 minutes. Add cheese and stir gently just until combined and cheese is melted. Taste for salt and pepper. Serve hot.

Hanalei Plantation Banana Bread
Makes 2 large or 4 small loaves.

1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
6 ripe bananas, mashed
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped walnuts

Mix in order given. Place in greased loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean.