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Welcome to my blog! 

If I'm being entirely honest with you, I don't actually post too often on this blog, but you know if you want to follow me go for it. When I do post though, I often post recipes or random things like life updates or whatever. It's honestly just a hobby blog, anything that I'm currently into might get posted here. I also have another blog where I review things (movies, TV shows, books, mostly books) @ Anjibooks, so if you're looking for a good book or anything, definitely go check that out. 

Recipe: Blush Sauce

2/27/2018

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Want a decadent sauce to create a perfect meal? This homemade blush sauce is sure to a. complete a dish and b. make its excellence sky rocket out of proportions. Both easy to make and delicious to eat. This is most definitely a recipe you want to try if you adore pasta like me. Anyway, here's the recipe: 

Ingredients: 
12 oz. linguine pasta 
2 T. extra-virgin olive oil 
1 large shallot, minced (1/3-1/2 cup) 
1 garlic clove, minced
pinch of red pepper flakes 
14.5 oz can diced tomatoes, undrained & pulsed into a food processor until mostly smooth (about 5 1 second pulses) 
1 1/2 c. half & half 
1/2 tsp. salt 
1/2 tsp sugar 
1/2-3/4 cup Gorgonzola cheese (I recommend 3/4, it really enhances the flavor, even if you don't like the taste of Gorgonzola, it blends perfectly and enhances, doesn't take over the sauce) 
1/2 cup chopped fresh basil
freshly ground black pepper to taste 

Instruction: 

1. In a large skillet, heat olive oil over medium heat until oil simmers. Add shallot and sauté, stirring often until shallot is softened, but not browned, around 3-4 minutes. Add garlic and red pepper flakes and sauté until very fragrant, about a minute. Add tomatoes, half & half, salt and sugar. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally until thickened slightly & mostly smoothed out, about 15 minutes. Add Gorgonzola and stir until the cheese melts and is homogenous with the sauce. 

2. While sauce simmers, bring a large pot of water to a boil. Add around 1 Tablespoon of salt to the water and add pasta. Cook according to package directions to al dente. Drain and reserve 1 cup past water in case the sauce turns out too thick. 

3. Add linguine to sauce along with the chopped basil. Stir to well-coat pasta the with sauce, adding the reserved pasta cooking water a little at a time if the sauce is too thick. Season with freshly ground black pepper. 


Enjoy! 
​Anji
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    I'm very passionate about reading, writing, baking, cooking, crafting and art. I also enjoy photography, being with friends, procrastinating, and doing pointless things on internet.  

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