Spaghetti Gorgonzola without cream

Ingredients for 4 servings:

• 500g spaghetti
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp, heaped tomato paste
• 2 tomatoes
• 150 ml white wine
• salt and pepper
• chili
• 500 ml vegetable stock
• 200g Gorgonzola
• n. B. cornstarch
• some cold water to mix
• Basil, fresh or frozen
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the spaghetti as usual in plenty of salted water until al dente. Cut the peeled onion into half rings or cubes and fry in a pan with a little oil. Once translucent, add the tomato paste and crushed garlic and fry briefly. Wash the tomatoes, dice them, and add them to the pan. Add about 150 ml of white wine until everything is covered and simmer for about 5 minutes. Season with salt, pepper, and chili to taste. Fill the pan with about 500 ml of vegetable stock and add the diced Gorgonzola. Melt the Gorgonzola over medium heat while stirring, then bring everything back to a boil briefly. Stir in a little cornstarch and thicken the sauce if desired. Finally, chop some basil and add it to the sauce.