1 stick butter
1 wedge Gorgonzola cheese
1 (14 1/2 oz.) can tomatoes, undrained
1/3 jar dried basil
1 med. onion, chopped
2 tbsp. pressed garlic
3 tbsp. olive oil
12 oz. pkg. pasta (penne), cooked & drained
Parmesan or Romano cheese

Cream butter and Gorgonzola cheese together. Mix tomatoes with basil. Saute onion and garlic in oil, until translucent. Add tomato mixture, and simmer for 15 minutes. Add butter/cheese mixture to tomato mixture and heat. Stir in pasta and sprinkle with Parmesan or Romano cheese, and serve.