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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

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

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This recipe for Al Forno's Penne with Tomato, Cream & Five Cheeses is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 teaspoons 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
Directions:
Directions:
Heat oven to 500℉.
Bring a large pot of salted water to a boil.
In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
Drop the pasta 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.
Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
Number Of Servings:
Number Of Servings:
Serves 4, or 6 to 8 as an appetizer
Personal Notes:
Personal Notes:
You also don't need to go out and buy five different hunks of cheese. This technique can work with whatever forgotten ends you have lying in the cheese drawer

 

 

 

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