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Penne with Roasted Onion, Gorgonzola, and Walnuts

Serves 4

3 Large onions, halved

6 Tablespoons olive oil

2 Tablespoons Balsamic vinegar

Salt & Pepper

12 Ounces penne or other tubular pasta

4 Ounces Gorgonzola cheese, crumbled

3 Tablespoons coarsely chopped parsley

1/2 cup toasted walnuts

6 Tablespoons extra virgin olive oil


  1. Pre-heat oven to 375. Cut each onion half into crescent-shaped slices, about 5/8 inch thick. Toss in a roasting pan with olive oil, vinegar, salt & pepper. Roast for 30-35 minutes shaking pan every so often. Onions should be tender and slightly charred.
  2. Cook the pasta, drain, return it to the sauce pan. Add the onions, cheese, parsley, walnuts, and extra virgin olive oil. Stir and serve!