pw’s pasta with tomato blue-cheese sauce

PW’s pasta with tomato blue-cheese sauce

To continue on with my tomato experiments, I made a tomato sauce from scratch to use in this dish. I basically simmered fresh tomatoes, garlic, bay leaves, salt, sugar, pepper and basil (added towards the end) together. Sauce was delicious and I used it for this dish.

I was attracted to this recipe because it had blue cheese in the sauce. I have a friend who adores blue cheese and thought that he would enjoy this dish. To practice, I made it for another friend during a dinner date. The sauce was nice, creamy but not too heavy with a hint of blue cheese flavor. I’m not a huge fan of blue cheese as I find it too strong, but this sauce was okay for me. Blue cheese lovers would probably appreciate the extra sprinkle of blue cheese on the top.

Pasta with Tomato Blue-Cheese Sauce

(taken from PW; click here for recipe)


  • 1-1/2 pound Pasta (angel Hair Or Thin Spaghetti)
  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole 28-ounce Can Diced Tomatoes, Drained
  • Dash Of Sugar
  • Salt And Freshly Ground Black Pepper, To Taste
  • Crushed Red Pepper Flakes, To Taste
  • 3/4 cups Crumbled Blue Cheese
  • 3/4 cups Heavy Cream
  • 4 cups Baby Spinach
  • Half-and-Half, for thinning
  • Extra Blue Cheese Crumbles, For Garnish


  1. Cook pasta according to package instructions.
  2. In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
  3. Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
  4. At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!

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