Tomato-Gorgonzola Sauce With Pasta Shells - cooking recipe

Ingredients

3/4 lb dry medium pasta shell
1 tablespoon olive oil
1/2 cup onion, diced
1/4 teaspoon red pepper flakes (to taste)
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 teaspoon garlic, minced
2 (14 ounce) cans diced tomatoes with juice
2 teaspoons balsamic vinegar
1/2 cup heavy cream
1/3 cup creamy gorgonzola, crumbled
1/3 cup chopped fresh basil
salt

Preparation

Bring a pot of salted water to a boil for the shells.
Cook shells according to package directions; drain and set aside.
Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
Serve immediately.