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Apr 21 2013

Penne With Tomato And Gorgonzola

INGREDIENTS
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
olive oil
fresh-ground black pepper
red chile flakes
salt
quarter pound gorgonzola cheese
parmigiano reggiano

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Sautee the onions and garlic with black and red pepper until soft.

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Deglaze with wine, adding some tarragon.

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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.

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Cheese!

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Sauce is done.

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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.

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Turn offe the heat and stir in the cheese until it melts in and incorporates.

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YUMMY FUCKEN SHITTEE!!!!!!!!!!!!!

4 comments

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  1. 1
    loquaxe

    NIce!. I love penne.

  2. 2
    DonDueed

    What is that cooking utensil, exactly? It appears to be some sort of cast-iron porcelain wokkish thing, like a dutch oven but with slopier sides.

    You clearly love it, since it seems to feature prominently in most every recipe.

  3. 3
    djlactin

    Only time I ever ate gorgonzola it tasted like ammonia. Will never try itte again.

  4. 4
    jimvj

    So why are you so reticent about identifying that enameled cast-iron utensil?

    Or, in lingo you prefer,
    why the motherfucken feck do you not answer that question, fuckwad?

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