Penne with Tomato, Cream, and Five Cheeses
This is a recipe that Chris and I got as a gift after our wedding. The woman told us that, "the greatest pasta dish you will ever eat". She was right.
Ingredients:
2 cups heavy cream
1 cup puree tomatoes
1/2 cup fresh grated Pecorino Romano
1/2 cup shredded Fontina
4 tablespoons crumbled Gorgonzola
2 tbs Ricotta
2 small fresh mozzarella cheeses, sliced
3/4 tsp salt
6 basil leaves, chopped
1 bound of Penna
4 tablespoons unsalted butter
1. Preheat the oven to 500 d
2. Bring 5 quarts of salted water to a boil in a big pot
3. Get a big bowl and combine all of the cheeses, tomato puree, and the basil.
4. Boil the penne for 4 minutes, very al dente. Pour the water out, combine the penna pasta with the cheeses in the big bowl.
5. Get a 8-9 in pie pan and add all of the ingredients into in. Cut the butter into cubes and add it on top of the pasta. Bake for 7-10 minutes, until crispy.
Ingredients:2 cups heavy cream
1 cup puree tomatoes
1/2 cup fresh grated Pecorino Romano
1/2 cup shredded Fontina
4 tablespoons crumbled Gorgonzola
2 tbs Ricotta
2 small fresh mozzarella cheeses, sliced
3/4 tsp salt
6 basil leaves, chopped
1 bound of Penna
4 tablespoons unsalted butter
1. Preheat the oven to 500 d 2. Bring 5 quarts of salted water to a boil in a big pot
3. Get a big bowl and combine all of the cheeses, tomato puree, and the basil.
4. Boil the penne for 4 minutes, very al dente. Pour the water out, combine the penna pasta with the cheeses in the big bowl.
5. Get a 8-9 in pie pan and add all of the ingredients into in. Cut the butter into cubes and add it on top of the pasta. Bake for 7-10 minutes, until crispy.
Till next time!
Alex :)
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