One of my all time favorite pizzas is a spicy Gorgonzola pizza. I know it sounds a little funny, but it’s addictive and I’ve been known to fight to keep that pizza all to myself. So if it is so good as a pizza, why not as pasta sauce? Picture light bulb going off over my head.
Spicy Gorgonzola Sauce
1 medium onion, thinly sliced
1 cup or so of chopped canned tomatoes
1-2 chopped dried chili peppers depending on how hot you like it
1 T butter + 1 T olive oil
4 T Gorgonzola
Olives for garnish
Sauté your onions in the butter and olive oil, don’t brown them, just soften them up. Add the tomatoes and chili pepper and simmer for about 20 minutes or about as long it takes for the pasta water pot to boil. Simmer, slow bubbles, not a rolling boil. As the pasta cooks and its just about done, toss the Gorgonzola into the tomato sauce. Stir with a wooden spoon until all the cheese melts. Check to see if it needs a bit of salt, which will depend on how salty your cheese is.
Drain your pasta, toss with the Gorgonzola sauce, throw some olives on top and enjoy.
Pasta in the time it takes to boil the spaghetti, now that I like.