Pasta with Blue Cheese Sauce Recipe

Bring a pot of water to a boil and salt it lightly. Cook the pasta until al dente. Reserve about 1/2 cup of pasta water, then drain.

In a separate pan over low-medium heat, cook the chopped onion for 2–3 minutes until it softens. If it sticks, add a splash of water or reserved pasta water.

Stir in the cream cheese first, then add the crumbled blue cheese. Keep the heat low and stir until the sauce turns smooth.

Pour in the sherry and let it simmer for 1–2 minutes. Add the diced tomato and cook 2–3 minutes more, keeping the pieces fairly intact.

Add salt, black pepper, oregano, basil, and parsley. If the sauce feels too thick, thin it with a little reserved pasta water until it coats a spoon.

Add the drained pasta to the pan and toss for 30–60 seconds so the sauce coats evenly. Serve right away.