Friday, August 8, 2008

Recipe Friday?

Here is the recipe for my FAVORITE pasta in the world! I will be making this tonight.

Barefoot Contessa's Penne with 5 Cheeses:

2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree (this is super hard to find so you may have to substitute something similar)
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 (I do not like ricotta so instead I add some parmesean and extra of the other cheeses)
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped (I usually leave the basil out but up to you)
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

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 (usually takes longer).

** My sister and I have tried various dishes and each time the pasta comes out differently. You could do just two dishes if you don't have smaller ones.


  1. This sounds amazing, thank you!

  2. I have this cookbook and yet I've never made this recipe. Looks rich! Like it would be great for a party. I love Ina - nothing she makes is bad.

    How can you not like ricotta? The horror!

    Love the look of the blog!

  3. Yum... this sounds SO good! I love Barefoot Contessa.

  4. I'm positively swooning over the 5-cheese concept!

  5. YUM!! I need to try this TONIGHT!

  6. We make this a lot - it is amazing!


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