Ingredients
Serves 4-6
12 oz. linguine pasta
2 T. extra-virgin olive oil
1 large shallot, minced (1/3-1/2 c.)
1 garlic clove, minced
pinch of red pepper flakes
14.5 oz, can diced tomatoes, undrained, pulsed in a food processor until mostly smooth (about 5 1-second pulses)
1 1/2 c. half & half
1/2 t. salt
1/2 t. sugar
1/2 - 3/4 c. Gorgonzola cheese (lesser amount for a less assertive flavor)
1/2 c, chopped fresh basil
freshly ground black pepper to taste
Preparation
