Pasta with Tomato Blue Cheese Sauce

Pasta with Tomato Blue Cheese Sauce

★★★

Schmiford Images: Food Images &emdash; wm_PastaTomatoBlueCheeseSauce_7487
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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