Monday, July 28, 2014
al forno pasta with tomato, cream and five cheese
Serves 4, or 6 to 8 as an appetizer
- 2cups heavy cream
- 1cup chopped canned tomatoes in heavy puree
- 1/2cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
- 1/2cup coarsely shredded (1 1/2 ounces) Fontina cheese
- 1/4cup crumbled Gorgonzola cheese, (1 1/2 ounces)
- 2tablespoons ricotta cheese
- 1/4pound thinly sliced mozzarella cheese
- 3/4teaspoons kosher salt, plus more for pasta water
- 6fresh basil leaves, coarsely chopped
- 1pound penne rigate or conchiglie rigate
- 4tablespoons (1/2 stick) unsalted butter, sliced thinly
- Heat oven to 500 degrees F.
- Bring a large pot of salted water to a boil.
- In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
- Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
# posted by Chelsea @ 11:03 AM 
