|
salt
|
|
2 C heavy cream
|
|
1 C crushed tomatoes in thick tomato puree
|
|
1/2 C freshly grated pecorino romano
|
|
1/2 C shredded imported Italian fontina
|
|
1/4 C crumbled Italian gorgonzola
|
|
2 T ricotta cheese
|
|
1/4 lbs. pound fresh mozzarella, sliced
|
|
6 fresh basil leaves, chopped
|
|
|
|
1 lbs. imported penne rigate pasta
|
|
4 T (1/2 stick) unsalted butter
|
|