Al Forno's Penne with Tomato, Cream & Five Cheeses

Food52_04-10-12-5255

Course Appetizers

Ingredients in this Recipe

1 cup chopped canned tomatoes in heavy puree
1 pound penne rigate or conchiglie rigate
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
1/4 pound thinly sliced mozzarella cheese
2 cups heavy cream
2 tablespoons ricotta cheese
3/4 teaspoon kosher salt, plus more for pasta water
4 tablespoons (1/2 stick) unsalted butter, sliced thinly
6 fresh basil leaves, coarsely chopped

Recipe Preparation

See Full Recipe at Food52

Comments

Food52

See all 17,856 recipes
food52.com

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe

Avacado 4 ways

Food52

(0)
Bietole al Forno: Roasted Beets with ...

Food Network

(3)
Baked Cardoons: Cardi al Forno

Food Network

(1)