Steps

1. Blanch and peel the tomatoes.
   🕒 02:12
2. Cut the peeled tomatoes in half and remove the seeds.
   🕒 04:38
3. Finely dice the seeded tomatoes. Key tip: Add this at the end to achieve a light sauce, and avoid overcooking.
   🕒 05:23
4. Measure out 100g of penne at a time, for a total of 200g.
   🕒 05:06
5. Measure out 80g of gorgonzola cheese and cut it into small pieces.
   🕒 06:16
6. Pour 120ml of heavy cream into a pot and warm over low heat. Key tip: Be careful not to reduce the cream.
   🕒 07:39
7. Add the chopped gorgonzola cheese to the warmed cream. Turn off the heat and stir until melted.
   🕒 08:22
8. Cook the 200g of penne in boiling water for 1 minute less than the package instructions.
   🕒 09:53
9. Add half of the cooked penne to the pot with the gorgonzola sauce and toss lightly to coat.
   🕒 09:25
10. Add Parmesan cheese (to taste) to the gorgonzola sauce pot and mix.
    🕒 10:31
11. Add the other half of the cooked penne, diced tomatoes, and a pinch of salt to a separate pot and mix lightly.
    🕒 09:35
12. Add Parmesan cheese (to taste) to the tomato sauce pot and mix.
    🕒 10:58
13. Plate each sauce with the pasta and serve. Enjoy!
    🕒 11:09