one pound casareccia pasta
one and two thirds large cans crushed san marzanos
half cup diced onion
fucketonne diced garlic
salt and pepper
pinch dried oregano
pinch dried thyme
crushed red pepper flakes
one cup dry white wine
large splash rye
third pound gorgonzola picante (no rind or hard parts)
fuckeloade chopped basil
parmigiano reggiano and pecorino moliterno for grating
Sautee the onions in plenty of olive oil with black pepper, red pepper, thyme, and oregano until starting to get translucent.
Add the garlic and continue to sautee until the garlic is fully softened.
Deglaze with the wine and rye. Chug some rye out of the bottle while waiting for the alcohol to burn off.
Add the tomatoes, turn to lowest setting, and simmer covered for about 45 minutes to an hour, until the tomatoes are all cooked, stirring occasionally.
Add the basil, stir well, and continue to cook for a few minutes, until the basil is fully cooked.
Meanwhile, boil the casaveccia in salty water, and when it is a minute or two before molto al dente, drain it, reserving about three fourths of a cup of pasta water. Put the pasta water and the pasta in the sauce, turn the heat up to medium high, and finish the pasta with gentle stirring for a few minutes.
Turn off the heat, dump in the gorgonzola, and stir well to fully incorporate.
Plate, sprinkle, grate, EATTE ITTEE!!!!!!!!!!!!!!!!!!!!!!!!