half pound penne
one and a half small cans of crushed san marzanos
half a medium white onion, chopped
six cloves garlic, diced
fresh tarragon, finely chopped
2/3 cup dry white wine
fresh-ground black pepper
red chile flakes
quarter pound gorgonzola cheese
Sautee the onions and garlic with black and red pepper until soft.
Deglaze with wine, adding some tarragon.
Add the tomatoes and simmer on low with lidde offe for about thirty to forty minutes with occasional stirring until the sauce is nice and thick, salting to taste.
Sauce is done.
Boil the penne in salted water. When it is very molto al dente, add about a half cup of the water to the sauce, drain the pasta, and add it to the sauce. Turn up the heat and finish with gentle stirring for a minute or two.
Turn offe the heat and stir in the cheese until it melts in and incorporates.
YUMMY FUCKEN SHITTEE!!!!!!!!!!!!!