Tomato-Gorgonzola Pasta Shells

Tomatoes and Gorgonzola cheese shine in this creamy pasta dish that's seasoned perfectly and prepared quickly for a delicious weeknight meal.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 446 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste
• 1 tablespoon minced garlic
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes
• 1 (16 ounce) package medium pasta shells
• 2 (14 ounce) cans diced tomatoes with juice
• 0.5 cup heavy cream
• 0.5 cup diced onion
• 0.33333334326744 cup chopped fresh basil
• 0.5 cup crumbled Gorgonzola cheese, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.