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Al Forno's Penne with Tomato, Cream & 5 Cheeses
Ingredients
  • 2 cups heavy cream
  • 1 cup chopped canned tomatoes in heavy puree
  • ½ cup freshly grated pecorino Romano cheese, (1 ½ ounces)
  • ½ cup coarsely shredded (1 ½ ounces) Fontina cheese
  • ¼ cup crumbled Gorgonzola cheese, (1 ½ ounces)
  • 2 tablespoons ricotta cheese
  • ¼ pound thinly sliced mozzarella cheese
  • ¾ teaspoon kosher salt, plus more for pasta water
  • 6 fresh basil leaves, coarsely chopped
  • 1 pound penne rigate or conchiglie rigate
  • 4 tablespoons (½ stick) unsalted butter, sliced thinly
Steps
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