Penne with Tomato Tarragon Blue Cheese Sauce

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Organic Valley’s half-and-half smoothes this sauce and mellows the acidity of the tomatoes. If you like it spicy, up the amount of hot red pepper flakes. If you want to go alcohol-free, simply skip the wine.


3 tablespoons extra-virgin olive oil

1/4 cup finely chopped shallots

1 tablespoon minced garlic

3 tablespoons chopped fresh tarragon leaves

1/8 teaspoon hot red pepper flakes

1/3 cup dry white wine

3 cups Italian-style tomato sauce (bottled or homemade)

Salt and pepper

1 pound small penne pasta

1 cup Organic Valley Half-and-Half

5-6 ounces Organic Valley Blue Cheese Crumbles


1. To make sauce: Heat oil in a large skillet or saucepan over medium-high flame. Add shallots and red pepper flakes; cook, stirring often, until shallots are softened, 3-5 minutes. Add garlic, tarragon and hot red pepper flakes cook briefly, stirring. Add wine and simmer 2-3 minutes. Raise heat to medium-high, stir in tomato sauce, bring to simmer and cook, uncovered and stirring often, 5-10 minutes. Add salt and pepper to taste. Remove from heat, cover and let stand 10 minutes to develop flavor. (You can also let the sauce cool then refrigerate it and finish the cooking later.)

2. Cook penne in large amount of boiling salted water until tender. Meanwhile, bring sauce to a simmer again. Stir in 1/2 cup of the half-and-half; simmer gently 1 minute. Drain the pasta well; add it to the sauce with the remaining 1/2 cup of cream. Cook it very gently, stirring, for a minute or two. Stir in the cheese, just until melted. Taste the sauce and, if necessary, add additional salt and pepper to taste. Serve immediately.

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