half pound conchiglie
red chili pepper flakes
fresh-ground black pepper
one cup diced onions
1/3 cup dry white wine
one large can/box diced san marzanos
dollop of gorgonzola
Saute the onions with red and black pepper, oregano, and a bit of salt, until they are just starting to turn golden brown, but still have good bite. The idea here is that the onions are not just to participate in building a base of flavor–like in many dishes–but rather are a central component of the dish.
Deglaze with the wine, and reduce until most of the liquid is gone.
Throw in the tomatoes and simmer with the lid offe.
After about ten or fifteen minutes, throw in a handful of basil, and start boiling your pasta.
Sauce is done.
Add about one cup of pasta water and the drained pasta, and finish on medium-high heat for a couple minutes.
Toss in the gorgonzola and stir to incorporate.