.pasta with tomato-blue cheese sauce.

Another Pioneer Woman recipe! This recipe was recommended to me by my amazing friend Linda. I know blue cheese is not for everyone but I love it. Enjoy!




Ingredients (serves 6, either cut in half or be prepared for delicious leftovers)
1 pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
¾ cups Crumbled Blue Cheese
¾ cups Heavy Cream
4 cups Baby Spinach
Half-and-Half, for thinning
Extra Blue Cheese Crumbles, For Garnish

Preparation
Cook pasta according to package instructions.
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.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!