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

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Ingredients

  •   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

Instructions

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