Al Forno's Penne with Tomato, Cream & Five Cheeses
- 2 cups heavy cream
- 1 cup chopped canned tomatoes in heavy puree
- 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
- 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
- 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound thinly sliced mozzarella cheese
- 3/4 teaspoon kosher salt, plus more for pasta water
- 6 fresh basil leaves, coarsely chopped
- 1 pound penne rigate or conchiglie rigate
- 4 tablespoons (1/2 stick) unsalted butter, sliced thinly
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (6)
- Tomatoes, canned (1 cup)
- Cooking & Baking
- Kosher salt (3/4 teaspoon)
- Pasta & Grains
- Penne rigate or conchiglie rigate (1 pound)
- Dairy
- (1 1/2 ounces) fontina cheese (1/2 cup)
- 2 cup freshly grated pecorino romano cheese, (1 1/2 ounces) (1)
- 4 cup crumbled gorgonzola cheese, (1 1/2 ounces) (1)
- Butter, unsalted (4 tablespoons)
- Heavy cream (2 cups)
- Mozzarella cheese (1/4 pound)
- Ricotta cheese (2 tablespoons)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published April 13, 2012 (10 months ago).
140 people saved this recipe.
