- Toby Inkster
- pasta; recipes; italy; tomato; cheese
- 450g tin of chopped tomatoes or pasatta sauce
- 100g gorgonzola
- 150g - 200g penne or other pasta
If using tinned tomatoes, put them in a blender and liquify. Heat over a medium flame.
Cook the penne, following the instructions on the packaging.
Chop the gorgonzola into 1/2 inch cubes. Drain the pasta. Put the pasta and gorgonzola in bowls.
Pour over the hot sauce. Garnish with a leaf of basil and some cracked black pepper.