Penne with Six Cheeses Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Kosher Salt
2 Cups heavy cream
1 Cup crushed tomatoes in thick tomato purée *
½ Cup freshly grated Pecorino Romano (1½ ounces)
½ Cup shredded imported Italian Fontina (1½ ounces)
½ Cup crumbled Italian Gorgonzola (1½ ounces)
½ Cup grated Parmesan (1½ ounces)
2 Tablespoons Ricotta Cheese
¼ Pound fresh Mozzarella, sliced
6 Fresh Basil leaves, chopped (I roll each leaf and cut with scissors)
1 Pound imported Penne Rigate Pasta
4 Tablespoons (½ stick) unsalted Butter
* Redpack crushed tomatoes or if I can’t find these I use Pomi chopped tomatoes
Preheat oven to 500 degrees Fahrenheit
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Directions: |
Directions:Bring 5 quarts of salted water to a boil in stockpot.
Combine all the ingredients except penne pasta and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes, Drain well in colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among 6 shallow ceramic gratin dishes (1½-2 cup capacity). Dot with butter and bake until bubbly and brown on top. 10 minutes |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Chris’ favorite side dish!
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