Penne with Tomato, Cream, and Five Cheeses
2 cups heavy cream 1 cup choped canned tomatoes in heavy puree 1/2 cup freshly grated Pecorino Romano -- (one and one-half -- ounces) 1/2 cup coarsely shredded Fontina -- (one and ...
Ingredients
- 2cupheavy cream
- 1cupchoped canned tomatoes in heavy puree
- 1/2cupfreshly grated pecorino romano -- (one and one-half
- 2small fresh mozzarella cheeses -- sliced (one-quarter
- 6basil leaves -- chopped
- 1poundimported penne rigate
- 4tablespoonunsalted butter -- (1 and one-half
- 1. preheat the oven to 500 degrees 2. bring 5 quarts of salte
Directions
- 1
2 cups heavy cream 1 cup choped canned tomatoes in heavy puree 1/2 cup freshly grated Pecorino Romano -- (one and one-half -- ounces) 1/2 cu
- 2
Preheat the oven to 500 degrees 2
- 3
Bring 5 quarts of salted water to a boil in a stockpot
- 4
In a mixing bowl, combine all the ingredients except the penne and butter
- 5
Stir well to combine
- 6
Drop the penne into the boiling water and parboil for 4 minutes
- 7
Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine
- 8
Divide the pasta mixture among six to eight individual, shallow, ceramic gratin dishes (1 and one-half to 2 cup capacity)