Heat olive oil in a sauté pan over
medium heat until the oil shimmers.
Add the shallot and sauté, stirring
often until the shallot is softened
but not browned, about 3-4 minutes.
Add the garlic and pepper flakes and
sauté until very fragrant, about a
minute. Add the tomatoes, half &
half, salt and sugar. Bring to a
simmer, reduce heat to medium-low
and simmer, stirring occasionally
until the sauce is thickened
slightly and mostly smoothed out
(see bold print in the post above),
about 15 minutes. Add the Gorgonzola
and stir until the cheese melts into
2. Meanwhile, as the sauce simmers.
Bring a large pot of water to a
boil, add about 1 T. of salt to the
water and add the pasta. Cook
according to package directions.
Drain pasta, reserve about 1 c. of
the water you cooked the pasta in,
for adding to the finished dish if
3. Add the linguine to the sauce
along with the chopped basil. Stir
to well-coat the pasta with the
sauce, adding the reserved pasta
cooking water, a little at a time,
if the sauce becomes too thick.
Season with freshly ground black