This is the kind of dish I create on a Sunday afternoon for a quick dinner. The sauce is rich and creamy and the roasted tomatoes burst with sweet juices and tangy flavors.
- 8 oz spinach fettuccine
- 1 1/2 cups heavy cream
- 2-3 oz crumbled Gorgonzola, or any blue cheese that you like
- salt and white pepper to taste
- 1/2 pound cherry tomatoes
- olive oil and salt
- grated Parmesan cheese
Preheat the oven at 350°. Drizzle the tomatoes with olive oil and salt, and layer them in a cooking tray. Roast for 20 minutes or until tender. Cook the pasta in salted boiling water according to package instructions. Heat the cream over low heat, add the Gorgonzola and slowly melt, when melted adjust seasonings with salt and pepper. Mix the drained pasta with the cream sauce, then add several tomatoes to each plate. Sprinkle with a generous portion of Parmesan cheese. Serve with slices of rustic bread.