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Tomato-Gorgonzola Pasta Shells

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"This is a quick, easy way to whip up a gourmet pasta dish with Gorgonzola."
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40 m servings 446
Original recipe yields 6 servings


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  1. Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
  2. Heat olive oil in a large saute pan over medium heat. Stir in onion, red pepper flakes, and black pepper. Cook and stir until onion is soft and translucent, about 3 minutes. Add tomato paste and garlic; cook and stir until fragrant, about 1 minute.
  3. Add tomatoes and balsamic vinegar to the pan with the onion mixture. Bring to a boil and cook, uncovered, until thickened, about 5 minutes. Reduce heat and pour in heavy cream; let simmer for 1 minute. Stir in cooked pasta, Gorgonzola cheese, basil, and salt. Serve immediately.

Nutrition Facts

Per Serving: 446 calories; 15.4 62.1 14.9 42 408 Full nutrition

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