Creamy Gorgonzola Pasta With Tomatoes and Spinach
Creamy gorgonzola pasta sauce made in one pan with tomatoes and spinach. This easy to make pasta sauce is ready in less than 30 minutes.
Gorgonzola Pasta Sauce with Spinach and Tomatoes
When I discovered this easy to make Gorgonzola Pasta Sauce with Spinach and Tomatoes, it blew me away. I had to perfect the recipe and get it onto this blog for you all. This is so easy to put together it makes the perfect weeknight meal. Make your own pasta if you have a bit more time because it really does enhance the flavor.
Here’s why I love this Gorgonzola Pasta Sauce Recipe!
- It’s rich, flavorful, and just the right balance of tangy and creamy.
- Enjoy it with your favorite pasta, and don’t forget to add some air-fried chicken or grilled veggies for a complete meal!
- This creamy tomato gorgonzola pasta sauce is a game-changer for quick weeknight dinners.
I really do like this past with air fryer chicken or gorgonzola goes amazing with smoked steak. I hope this changes up your weeknight rotation like it did mine. I really think your family will love it.
Visual Process for Making Creamy Gorgonzola Pasta With Spinach and Tomatoes
Step 1
Tomato Base
Add the garlic, tomatoes and the seasonings and herbs. Simmer to reduce slightly.
Step 2
Add The Yummy Gorgonzola
Stir in the gorgonzola and let it melt slightly.
Step 3
Add Cream
It wouldn’t be creamy gorgonzola pasta sauce without heavy cream. Half and half is a good substitute or to thin the sauce.
Step 4
Add Greens
Add the spinach and let it wilt.
Step 5
Add Pasta
Add your prepared pasta and stir it altogether. Serve with chicken or steak.
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Creamy Gorgonzola Pasta With Tomatoes and Spinach
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 garlic cloves (minced)
- 28.8 oz canned diced tomatoes
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Light Brown Sugar
- ¾ cup gorgonzola crumbles (Save some back for garnish)
- ¾ cup Heavy Whipping Cream
- 2-3 cup baby spinach
- 12 oz pasta
Instructions
- Heat 1 tbsp extra-virgin olive oil in a skillet over medium heat.
- Add 3 garlic cloves and cook until fragrant, stirring often, about 1 minute.
- Add 28.8 oz canned diced tomatoes to the skillet along with the 1 teaspoon basil, 1 teaspoon oregano, ½ teaspoon salt, ½ teaspoon pepper1 teaspoon Light Brown Sugar. Cook for 10 minutes.1 teaspoon basil, 1 teaspoon oregano, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon Light Brown Sugar
- Add ¾ cup gorgonzola crumbles, stir and let cook for 1 minute.
- Add ¾ cup Heavy Whipping Cream and cook for an additional 2-3 minutes. Use half and half to thin sauce if required.
- Just before serving, add 2-3 cup baby spinach and cook until wilted, about 1 minute.
- Serve with 12 oz pasta of your choice, prepared according to package directions.
Notes
- Liquid: Depending on how much liquid is in your tomatoes, you might want to drain some of it off before adding them. I use home canned tomatoes and they tend to have more liquid.
- Pasta Water: Reserve a cup of pasta water before draining. You can use it to thin out your sauce if it gets too thick or if you want a silkier texture.
- Serving Suggestion: I like to serve this pasta with airfried chicken breasts and homemade pasta noodles.
Substitutions
- Extra Creamy: If you like a richer sauce, increase the amount of heavy cream or gorgonzola. For a lighter option, use half-and-half.
- Tomato Choice: If you have fresh tomatoes on hand, feel free to chop them up and use them instead of canned. Just simmer them a bit longer to reduce the liquid.
- Add Some Heat: For a little kick, sprinkle in some red pepper flakes while you sauté the garlic.
- Cheese: Want more intense flavor, opt for blue cheese instead of gorgonzola.