Ingredients 450g tin of chopped tomatoes or pasatta sauce 100g gorgonzola 150g – 200g penne or other pasta Method 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.