Gorgonzola cheese has such a strong flavor- it is a great way to pack some punch into a creamy pasta sauce. We added some fresh tomatoes to the sauce to lighten it up a bit and add both sweetness and acidity. This sauce would go great with any pasta, but we chose a pumpkin-filled ravioli because we knew it would be a great contrast to balance out the dish. This recipe is so easy- great for a week night dinner with pasta and salad!
1 T olive oil
2 T butter
2 T butter
2 T flour
2 cups milk - room temperature (we used whole milk but I'm sure any will do)
1 clove garlic, minced
2-3 tomatoes, cored, seeded, and diced
6 oz gorgonzola cheese
salt and pepper
fresh oregano to sprinkle on top
Directions:
Bring your milk out ahead of time to let it come to room temperature (or microwave it for a minute or two, which is what I did). In a large non-stick skillet, heat the oil over medium heat. Add the garlic and saute for about 1-2 minutes, but don't let it burn. Add the tomatoes to the pan with 1 teaspoon salt and cook for about 10 minutes, or until the have released their liquid and are very soft. 
Meanwhile, in a separate sauce pan, melt the butter and add the 2 tablespoons flour. Cook for about 3-4 minutes to get rid of the flour taste. Pour in the milk and whisk to combine well. Add 1 teaspoon salt. Continue to whisk as the mixture thickens over medium-low heat.
Once the sauce has thickened to your desired consistency, add the tomato mixture and the gorgonzola cheese. Whisk to combine and let it sit for a couple minutes to let the cheese melt into the sauce.
Definitely making this!
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