PENNE WITH GORGONZOLA & TOMATOES

3 tbps. olive oil
l medium onion, chopped
4 garlic cloves, chopped
l l4-l/2 oz. can Italian plum tomatoes, drained & chopped
l tbps. dried, crumbled basil
l stick butter, room temp.
6 ozs. Gorgonzola cheese
l lb. penne pasta
l cup Parmesan cheese
Heat oil in skillet over med. heat. Add onion & garlic & saute until
translucent, about 8 mins. Stir in tomatoes & basil. Cook until mix-
ture thickens, stirring, about 20 mins. Meanwhile, using spoon,
beat butter with Gorgonzola until blended. Cook pasta in large pot
until just gender, but still firm to bite. Drain well. Return pasta
to pot. Whisk Gorgonzola mixture into tomato sauce. Add sauce to
pasta & stir to coat. Season with s&p. Sprinkle with Parmesan.
Serves 4.