1 tablespoon butter
2 tablespoons chopped shallots
1 1/2 teaspoons chopped garlic
1 1/4 cups heavy cream
2 tablespoons fresh parsley
1/4 teaspoon fresh oregano
1/2 teaspoon fresh basil
Peeled, seeded and chopped plum tomatoes (about 4 cups)
12 ounces linguine
4 chopped bacon slices
1/4 cup fresh cilantro
1 cup grated parmesan cheese
1/3 cup crumbled blue cheese
Melt butter in large saucepan over medium heat. Add shallots and garlic, sauté till translucent, about 2 minutes. Stir in cream and chopped parsley, oregano and basil. Simmer till sauce is reduced to one cup, about 3 minutes.
Fry bacon in large, heavy skillet over medium-high heat till crisp. Drain all but 1 tablespoon drippings from pan. Add tomatoes, chopped cilantro and cream sauce; simmer till heated through, about 3 minutes. Combine 1/2 cup parmesan cheese and 1/3 cup blue cheese in small bowl. Add by handfuls to sauce mixture and stir till melted. Season to taste with salt and pepper.
Cook linguine in large pot of boiling, salted water till almost tender, stirring occasionally. Drain pasta. Add to sauce and toss to coat. Transfer to large bowl. Sprinkle pasta with remaining 1/2 cup Parmesan cheese and serve.
courtesy of: Jo-Anne Ohms, John Scheepers, Bantam, Connecticut
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