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Pasta with Tomato Gorgonzola Sauce


  • 12 ounces farfalle or your favorite pasta shape
  • 1 teaspoon olive oil
  • 1 medium onion chopped
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon tomato paste
  • 4 cloves garlic minced
  • 2 14-1/2 oz cans diced tomatoes with oregano, onion and garlic undrained
  • 2 teaspoons balsamic vinegar
  • 1/4 cup skim milk
  • 1/3 cup Gorgonzola cheese crumbled
  • 1/3 cup fresh basil chopped, or 1 tablespoon dried basil


  • Cook pasta according to package directions; drain.
  • Heat oil in a large skillet over medium heat. Add onion, crushed peppers and black pepper; cook 5 minutes or until onion is tender. Add tomato paste and garlic; cook 1 minute.
  • Stir in tomatoes and vinegar. Bring to boil and cook for 5 minutes or until the sauce begins to thicken.
  • Add milk; simmer 1 minute, then stir in cheese, basil, and cooked pasta.
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