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