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
- Cook pasta according to package instructions.
- 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.
- 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.
- At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!