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Penne with Tomato, Cream

List of Ingredients




Penne with Tomato, Cream, and Five Cheeses

Ingredients:

2 cups heavy cream
1 cup choped canned tomatoes in heavy puree
one-half cup freshly grated Pecorino Romano (one and one-half ounces)
one-half cup coarsely shredded Fontina (one and one-half ounces)
4 tablespoons crumbled Gorgonzola (one and one-half ounces)
2 tablespoons Ricotta
2 small fresh Mozzarella cheeses, sliced (one-quarter pound)
three-quarters teaspoon Kosher salt
6 basil leaves, chopped
1 pound imported Penne Rigate
4 tablespoons unsalted butter (1 and one-half sticks)


Recipe



Preparation:

1. Preheat the oven to 500 degrees
2. Bring 5 quarts of salted water to a boil in a stockpot.
3. In a mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine
4. Drop the penne into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
5. Divide the pasta mixture among six to eight individual, shallow, ceramic gratin dishes (1 and one-half to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.