Skip to Content

Blue Cheese Pasta [with Tomatoes]

Pasta is for sure my one number kitchen weakness.  I would eat it every single night of the week.  I’m sure I’ve said this before so I won’t go on and on about my love for pasta, just know that there is great love for it in my kitchen. And here is Blue Cheese Pasta 🙂

I had a partial amount of a block of Maytag blue cheese that I wanted to use so I did a little searching and came across this recipe for a Gorgonzola pasta.  Gorgonzola and blue cheese are too terribly far off from one another in taste.  They are both sharp and smooth at the same time, something that I definitely enjoy in both kinds of cheese.

The blue cheese is definitely present when eating this dish but it’s not overpowering at all. It just adds a little creaminess to the tomato sauce and also a little tang.  It’s a great way to change up a regular tomato sauce and is quick enough for an easy weeknight meal.

Blue Cheese Pasta Ingredients

  • 1 pound medium-sized dry pasta shapes
  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • ½ medium yellow onion, minced
  • ¼ tsp. crushed red pepper flakes
  • 1 tbsp. tomato paste
  • 3 cloves garlic, minced or pressed
  • 1 (14.5 oz.) can crushed tomatoes
  • 1 (14.5 oz.) can petite diced tomatoes
  • 1 tsp. granulated sugar
  • 1 tbsp. balsamic vinegar
  • 1/2 cup heavy cream
  • 1/3 cup (about 1,5 oz.) blue cheese (crumble it)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp. dried basil
  • Kosher salt
  • freshly ground black pepper


  1. In a large pot of salted water cook the pasta, then drain it and set aside.
  2. In a large saute pan heat the oil at medium heat, add onion and red pepper flakes. Cook for about 5-7 min until the onion is soft and transparent.
  3. Add garlic andtomato paste and garlic and sauté with onion for 1 minute more.
  4. Add crushed and diced tomatoes, 1 teaspoon of sugar, stirring, then add the vinegar. Bring to boil, cook without lid for about 5 minutes, until the mixture becomes thicker. Add the cream and simmer for 1 minute more. Stir in the cheeses, basil, and cooked pasta.
  5. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.
Comments are closed.