Penne with Gorgonzola and Tomatoes

Source: http://www.epicurious.com/

3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
28-ounce can Italian plum tomatoes, drained, chopped
1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled
6 tbsp butter, room temperature
9 ounce Gorgonzola cheese
1 pound penne pasta
1 cup freshly grated Romano or Parmesan cheese

• Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
   
• Meanwhile, using spoon, beat butter with Gorgonzola until blended.
   
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
   
• Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
   

Serves 4. 

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