Penne with Tomato Cream Sauce

By mvjpfoley

Ingredients

• 2 cups heavy cream*
• 1 cup canned tomatoes in heavy puree**
• 1/2 cup Pecorino Romano (packed)
• 1/2 cup cup shredded Fontina Cheese (packed)
• 4 Tbls. (2 oz.) crumbled Italian Gorgonzola
• 2 Tbls. Ricotta***
• 1/4 lb. Fresh Mozzarella cut in chunks
• 6 basil leaves, chopped ****Save some for garnish
• 1 pound Penne
• 1/2 lb. butter

Preparation

Step 1

Pre-heat oven @ 375
1. Cook Penne until just before al dente
2. In a big bowl combine all ingredients except butter.
3. Mix in Penne.
4. Grease a 9 x 13 lasagna pan add Penne and sauce
5. Dot with butter
6. Bake for 1/2 hour
* Added only 1 1/4 cup heavy cream
** I used 28 oz can tomatoes (drained) and added puree
*** Used about 1/4 cup
**** I would add more basil to mixture next time
Recipe from Al Forno, Providence, cookbook