Name: Penne with Mushrooms and Gorgonzola Cheese
Yield: 2 Generous Servings
Ingredients: 1/4 cup olive oil; 3 large garlic cloves, chopped; 1/2 pound mushrooms, sliced; 4 plum tomatoes, chopped; 2 tablespoons chopped fresh basil or 2 teaspoons dried; 2 tablespoons chopped fresh oregano or 2 teaspoons dried; 3/4 pound penne or other tubular pasta; 1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

A full-flavored Italian blue cheese adds pizzazz to this pasta. Serve the dish with a salad, bread and a glass of white wine for a lovely weekday dinner.

Recipe information

Yield
2 Generous Servings

Ingredients

1/4 cup olive oil

3 large garlic cloves, chopped

1/2 pound mushrooms, sliced

4 plum tomatoes, chopped

2 tablespoons chopped fresh basil or 2 teaspoons dried

2 tablespoons chopped fresh oregano or 2 teaspoons dried

3/4 pound penne or other tubular pasta

1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

Preparation

Step 1
Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
Step 2
Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes