Commentary by Ceci Martinez
Treat yourself and your family to a real Italian feast this week with this “magnifico” dish, Penne with five cheeses! The tender pasta, moist with tomato sauce, a touch of fresh basil and five cheeses makes this simple meal, just divine! Buon Appetito! Note: For a more authentic Italian night listen to this great music: That’s Amore and Buona Sera (Dean Martin), Attendi al Lupo (Lucio Dalla), Follia d’Amore (Raphael Gualazzi).
Penne with five cheeses
Prep & Cook Time: 25 minutes
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano
1/2 cup shredded Italian fontina
2 tablespoons ricotta cheese
1/4 pound fresh shredded mozzarella
7 fresh basil leaves, chopped
1 pound penne rigate pasta
1/4 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
Preheat oven to 375 degrees. Fill a large pot of salted water to a boil over high heat.
Combine all the ingredients except the penne and butter in a large mixing bowl and mix well.
Drop the pasta into boiling water and parboil for 4 minutes. Drain well and add pasta to the ingredients in the mixing bowl, combine well. Pour the mixture into a baking dish. Dot with butter. Bake until bubbly and golden brown on top, 7 to 10 minutes.