Ripe bleu cheese and tangy tomato sauce can be a side dish perk to roasted chicken, or add a salad and it becomes an easy-peasy main meal. Any type of bleu cheese can be used. If you use one with a rind as we did, it will need to be fished out before serving-the cheese will melt from the inside and season the tomato sauce. A rind-less bleu will simply melt into the sauce and be good to go.
Perfect sauce to use a heat diffuser with!
- 8oz/230g ripe bleu cheese
- 16oz/460g tomato sauce or marinara (pre-made or DIY)
- 2oz/60ml olive oil
- 1 small onion, small dice
- Barilla Dried Totellini with Cheese or Cheese and Spinach (small bag for side dish, large family size for meal)
- 16oz/460g fresh tortellini
Cook pasta according to directions on package based on whether using dried or fresh tortellini.
Heat oli in saucepan on stove.
Sautée until translucent.
Add tomato sauce.
Bring to a low simmer.
Slice cheese into large pieces so that they melt into the sauce easily.
Heat sauce through to melt cheese.
If using bleu cheese with a rind, remove after the creamy interior of the cheese has melted.
Remove from heat.
Drain pasta and place into a serving bowl.
Top with bleu cheese tomato sauce.
Cooked mushrooms and or leeks are alternative additions to this sauce.