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



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