Gorgonzola & Arugula Marinara
Prep time: 
Cook time: 
Total time: 
Makes: 6 servings
 
When breaking up the tomatoes, you have two options: directly into the pot or in a bowl first. I use both, depending on how much time I have/if I'm willing to dirty another bowl. Rule of thumb either way: make sure you're holding the tomatoes low into the bowl, or as close to the inside of the pot as you can, to avoid covering yourself with tomato juices.

I mention this below, in the Make Ahead section, but I think it's worth repeating. Leftover pasta is OK, but freshly cooked pasta is amazing. If I know that a sauce is going to last two dinners, I always cook only enough pasta for the night we're eating it. Even though you'll have to boil pasta again two nights later, you'll be so happy about it when you sit down to eat.

This is in the recipe, but I wanted to explain a bit more. When you're cooking the onions for this recipe (or anything, anytime, for that matter), go by the clues given (in this case softened and translucent), rather than the time. Your heat may be slightly lower or you pan might conduct heat better and it will take more or less time. Tomatoes halt the onion cooking process, so if you add them when your onions are still a bit firm, your onions will still have a bite to them in the end.

This is a delicately flavored gorgonzola marinara - designed for a family. If you like a bit more funk, feel free to add 2-3 additional ounces of cheese when blending.
What you'll need
  • 1 tablespoon olive oil
  • 1 large white onion, peeled and chopped
  • pinch red pepper flakes
  • kosher salt
  • 5 large cloves garlic, peeled and sliced
  • 1 can (28-32 ounces) whole peeled plum tomatoes
  • 4 ounces gorgonzola cheese, crumbled
  • 1 tablespoon unsalted butter
  • 3 ounces baby arugula
  • 1 pound pasta (the shape I used is called girelle)
  • For serving Pecorino Romano
How you'll make it
  1. In large deep skillet or large saucepot, over medium-high heat, heat oil. Add onion, a pinch or two of red pepper flakes and kosher salt. Cook 7-10 minutes, or until onions have softened and are translucent, stirring occasionally. Please don't rush this - taste an onion. You don't want it to have any crunch left (see above). Add garlic and cook 1 minute more, or until tender and fragrant, stirring constantly.
  2. Using your hands, break tomatoes up and drop them directly into the pot. Add a small splash of juices from the can; reserve remaining juices in case the mixture becomes dry. Stir to combine. Bring to a boil; reduce heat to medium-low and let gently simmer 20 minutes, stirring occasionally.
  3. Meanwhile, if you are eating the pasta tonight, bring water to a boil; add salt. Pour in pasta and cook 1-2 minutes shy of the package directions. You want the pasta to still have a bite - it will continue cooking in the sauce. (Below, you're adding the mostly cooked pasta, to the sauce, directly from the cooking water.)
  4. Remove 1 cup sauce from pot and place into blender, bowl or immersion bowl container. Add gorgonzola and butter. If using the blender, let sit for a couple minutes to cool down. Place lid on blender, press down with dish towel and carefully puree. If using immersion blender, place it into the bottom of the bowl or container and puree until combined and the mixture is creamy and pink.
  5. Pour pureed mixture back into sauce in the pot and stir to combine. Add arugula and stir for 1-2 minutes, until wilted. You want the leaves to collapse and be tender, but still bright green.
  6. Using a slotted spoon, transfer pasta from the water to the sauce. Add a small ladle of the pasta cooking water to help coat the pasta (start with about ¼ cup if you're unsure). Stir to bring the mixture together. Taste for doneness (the pasta should be al dente and the sauce should coat the pasta evenly). Transfer to bowls; top with grated pecorino romano.
  7. *Recipe inspired, in spirit, by Bon Appetit.
How to plan ahead
• Chop the onion, slice the garlic, crumble the cheese and break up the tomato the night before (store each in their own container).
• The sauce can be made up until two days ahead of time. Wait to add the arugula into the sauce until just before you're going to serve it. When reheating, be careful to not let the sauce come to a boil.
• Alternatively, you can make the red sauce, cool it and freeze it. The day before you want to serve it, thaw it in the fridge, then reheat and continue with the pureeing step.
• If I'm going to eat pasta, I want it to be the best piece of pasta it can be. I always cook only the amount we're going to eat (this is great for portion control, too). If we're eating the rest of it two nights later, I'll cook a new pot of pasta, then.
Recipe by at https://www.lifeaswecookit.com/gorgonzola-arugula-marinara-sauce/