quarter pound of valdeon spanish bleu cheese (cow plus goat)
one pound mezze maniche
half cup diced onion
salt and long pepper
crushed red pepper flakes
one cup dry rose wine
one large can crushed san marzanos
parmigiano reggiano for grating
Sautee the onions with crushed red pepper flakes, a pinch of oregano, and fresh-ground long pepper. Cook on a pretty low flame until the onions are fully softened, but don’t brown or caramelize.
Deglaze with the wine, and turn heat up to reduce off the ethanol.
Add the tomatoes, stir well, and start simmering on low uncovered.
Keep simmering for about a half hour, until the sauce is nicely reduced and the tomatoes are breaking down. Salt to taste (remember that the valdeon will add salt).
While the mezze maniche are boiling in salty water, prepare the cheese by slicing out the moist heart and discarding (or munching on) the drier outside part and maple leaves. You want a quarter pound of moist heart to put in the pasta.
When the pasta is very molto al dente, drain it, transfering one half cup of pasta water into the sauce. Add the drained pasta, turn heat up to medium high, and finish with stirring for about two or three minutes.
Turn off the heat, cut the cheese into about four pieces, toss them in, and stir until the cheese is fully incorporated into the sauce. Cover and allow to rest for a few minutes.
Plate, grate, eat!! (I would have sprinkled some chopped parsley or basil on top, but I didn’t have any.)