Penne with Five Cheeses

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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