Penne With Tomato, Cream, And Five Cheeses
Ingredients
475 ml cream
160 gr choped tomatoes in puree
1/2 pecorino romano
1/2 coarsely fontina
110 gr crumbled gorgonzola
2 ricotta
425 gr mozzarella cheeses
2 gr kosher salt
6 basil leaves
1 imported penne rigate
34 gr butter
1 one sticks
4,700 ml water to a in a stockpo
1 one
450 gr capacity
Instructions
Posted To Fabfood September 1090ºC Busted With 2.0 by <melizajane@aol.com>