450g tin of chopped tomatoes or pasatta sauce
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.