This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica.
Ingredients
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
- 1/2 cup shredded imported Italian fontina (1 1/2 ounces)
- 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons (1/2 stick) unsalted butter
Directions
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
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By joebaker44
san bruno, CA
on September 04, 2012
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I've made this recipe lots of times, it's always a hit. This time I did change it up a little because of what I had at home. Instead of the crushed tomato, I used canned Marinara sauce from Trader Joes. I changed the ratio of heavy cream and tomato sauce...I used 1 1/2 cups of each. The result was more tomato flavor without sacrificing the creaminess of the dish. I substitute the shredded 4 cheese Italian blend and omit the Gorgonzola if I'm in a rush (and don't have all the cheeses on hand. This is a great potluck dish that always disappears quickly. As with all Ina's recipes, they're easy to make and delicious. Thanks!
By BayAreaRob
on August 28, 2012
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As the same with others, I omitted the gorgonzola only because it can be overpowering and some people dislike it. I added more fontina which melts beautifully. I also baked it in a large casserole dish and topped it with seasoned, buttered panko crumbs.
By janenecm_12856956
Sacramento, CA
on May 18, 2012
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This woman can flat out cook! I get so excited to make Ina's dishes and all of them are always a hit. This recipe was so rich and delicious, I had to sneak and make it again when the hubby and kids weren’t home to truly devour. Sinful just is not the word! Enjoy with a nice crisp glass of chardonnay and the world stops ever so slightly. Love ya Ina.
Read all 77 reviews