Penne With Tomato, Cream, And Five Cheeses
Ingredients
2 cups cream
1 cup choped tomatoes in puree
1/2 pecorino romano
1/2 coarsely fontina
4 ounces crumbled gorgonzola
2 ricotta
2 pound mozzarella cheeses
3/4 teaspoon kosher salt
6 basil leaves
1 imported penne rigate
4 tablespoons butter
1 one sticks
5 quarts water to a in a stockpo
1 one
2 cup capacity
Instructions
Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>