Al Forno's Penne with Tomato, Cream, and Five Cheeses
INGREDIENTS
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2 cups heavy cream
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1 cup chopped canned tomatoes in heavy puree
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1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
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1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
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1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
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2 tablespoons ricotta cheese
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1/4 pound thinly sliced mozzarella cheese
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3/4 teaspoon kosher salt, plus more for pasta water
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6 fresh basil leaves, coarsely chopped
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1 pound penne rigate or conchiglie rigate
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4 tablespoons (1/2 stick) unsalted butter, sliced thinly
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