Pasta with Tomato Blue Cheese Sauce
This made a TON! We used thin spaghetti and 2 (14.5 oz) cans of diced tomatoes, one was petite diced. I did not add any half and half to thin, as it was already not as thick as I would have liked. This is easy enough for the kids to make and very filling for a meatless dish.
- 1-½ lb. thin spaghetti
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Minced
- 2 (14.5 oz) cans diced tomatoes, one petite, one not, drained
- Dash Of Sugar
- Salt And Freshly Ground Black Pepper, To Taste
- Crushed Red Pepper Flakes, To Taste
- ¾ cups Crumbled Blue Cheese
- ¾ cups Heavy Cream
- 4 cups Baby Spinach
Half-and-Half, for thinning
- Extra Blue Cheese Crumbles, For Garnish
|Cook pasta according to package instructions.
|In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
|Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
|At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
Makes 6+ servings
Source : The Pioneer Woman
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