Penne Rigate With Brussels Sprouts And Gorgonzola

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2 tablespoons extra-virgin olive oil

1 small red onion, thinly sliced

1 pound brussels sprouts—trimmed, loose outer leaves reserved and sprouts thinly sliced

1 long red fresh chile—halved, seeded and sliced crosswise 1/4 inch thick

1 teaspoon chopped thyme

Salt and freshly ground pepper

1/2 pound penne rigate

4 ounces Gorgonzola cheese, preferably dolce latte, crumbled

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