Penne with Mushrooms and Gorgonzola Cheese

Name: Penne with Mushrooms and Gorgonzola Cheese
Ingredients: 1/4 cup olive oil; 3 large garlic cloves, chopped; 1/2 pound mushrooms, sliced; 4 plum tomatoes, chopped; 2 tablespoons chopped fresh basil or 2 teaspoons dried; 2 tablespoons chopped fresh oregano or 2 teaspoons dried; 3/4 pound penne or other tubular pasta; 1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

3.1

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www.epicurious.com

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Servings: 2

Author : Maura Chamberlain

pasta penne italian

Ingredients

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1/4 cup olive oil3 large garlic cloves, chopped1/2 pound mushrooms, sliced4 plum tomatoes, chopped2 tablespoons chopped fresh basil or 2 teaspoons dried2 tablespoons chopped fresh oregano or 2 teaspoons dried3/4 pound penne or other tubular pasta1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

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Instructions

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Step 1

Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

Step 2

Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.