This dish is a little bit of a dietary splurge but it is definitely worth it. My husband is Italian so he loves when I make pasta, and cheese is one of my favorite foods so this meal is a winner in our house. It doesn't take much longer than making spaghetti with a bottled sauce but it is much, MUCH tastier.
Kosher salt (or any salt=)
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) (or any Romano cheese)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/2 cup crumbled Italian Gorgonzola (3 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat the oven to 500 degrees.
Bring 5 quarts of salted water to a boil.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Put the pasta mixture into a ceramic bowl, dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes.
(serves about 6)
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