Gorgonzola Tomato Fusilli

March 20, 2011


one pound pasta
one eighth pound pancetta (diced small)
one half onion (diced small)
one can diced san marzano tomatoes
one fucken tablespoon san marzano tomato paste
olive oil
red pepper flakes
one quarter pound gorgonzola dolce

Sautee pancetta in a splash of olive oil until the fat has rendered out and it is starting to brown.

Add onions to pan and sautee until starting to carmelize.

Push onions and pancetta to the side and sautee red pepper flakes and tomato paste until starting to carmelize.

Mix all the shitte together and sautee a bit more to incorporate all the flavors or whatthefuckeever.

Deglaze with a generous splash of motherfucken corenwijn.

Add the can of tomatoes and simmer on low for at least 45 minutes, until it is reduced down and cooked nicely, like below. Add salt to taste.

When the sauce is almost done, boil the pasta in salty water until just al dente, drain and add to the sauce, cook on low until the pasta incorporates the sauce, turn off the heat, plop the fucken gorgonzola into the shitte, and stir until the cheese is all melted and incorporated.

EAT ITTE!!!!!!!!!!!!!!

(Note: This recipe is adapted from one provided by Jason Goldman, who adapted it from some shitte he read on the Internet somewhere.)

6 Responses to “Gorgonzola Tomato Fusilli”

  1. beatrice Says:

    Wow CPP, it would be wonderful to receive an invitation to eat your gorgonzola fusilli tomatoe. I guess that the only thing one can do after that divine dish is just to go for a divine siesta.

  2. Mike Dunford Says:

    Any recommendations on a substitute for the pancetta? My wife’s vegetarian, but I’d still like to try this.

  3. I’m sure you can just leave it out. Maybe I’d add some garlic to make up for the lost pungency?

  4. […] dear friend Physioprof has been cooking up a storm lately, and the resulting displays of culinary prowess have been both impressive and–I’ll just […]

  5. ginger Says:

    For those of us out in the boonies – what is an acceptable alternative to corenwijn, please?

  6. Any rich booze, but not too heavy, like sherry, bourbon, or rye. I wouldn’t use single-malt.

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