3 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced or pressed
2 Roma plum tomatoes, seeded and diced
1 teaspoon flour
2 cups heavy cream
1/2 cup dry white wine
1 1/4 cups crumbled Gorgonzola cheese
1/4 cup chopped walnuts
12 oz. spaghetti

In large skillet, sauté onion and garlic until onion is soft. Add diced tomatoes and stir. Blend in flour. Whisk in heavy cream and wine, stirring constantly as sauce begins to thicken. Add 1 cup crumbled Gorgonzola cheese and walnuts. Stir to melt cheese. Simmer 10 minutes.

Meanwhile in 4-quart pot, in boiling salted water, cook spaghetti al dente. Drain.

In large serving bowl, combine spaghetti with Gorgonzola sauce. Top with a sprinkling of remaining crumbled Gorgonzola cheese.

Serves 4.

Submitted by: Rose