Pasta with Tomato-Blue Cheese Sauce

Pasta with Tomato-Blue Cheese Sauce
  1. 1 ½ pounds pasta (angel hair or thin spaghetti)
  2. 2 tablespoons olive oil
  3. 3 cloves garlic, minced
  4. 1 28-ounce can diced tomatoes, drained
  5. dash of sugar
  6. salt and freshly ground black pepper, to taste
  7. crushed red pepper flakes, to taste
  8. 3/4 cups crumbled blue cheese
  9. 3/4 cups heavy cream
  10. 4 cups baby spinach
  11. half and half, for thinning
  12. extra blue cheese crumbles, for garnish
  1. Cook pasta according to package instructions.
  2. In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally. Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
  3. At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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