Page 60 - UMass2018_CookBook

Ingredients
Serves 6
2 cups heavy cream
1 cup chopped canned tomatoes in heavy purée
1⁄2 cup grated Pecorino Romano cheese
1⁄2 cup shredded fontina cheese
1⁄2 cup crumbled gorgonzola cheese
2 tablespoons ricotta cheese
1⁄4 cup thinly sliced mozzarella cheese
3⁄4 teaspoon kosher salt
6 leaves fresh basil, chopped
1 pound penne
4 tablespoons unsalted butter, cut into small pieces
Burke Family Penne
Burke Family, North Haven, CT
“Every Christmas, we have our family at our home and this has become the most requested dish! For our family, I will make it whenever they ask! Enjoy!”
— Karen Burken
Preparation
1. Preheat oven to 500°F.
2. Bring a pot of salted water to a boil.
3. Meanwhile, in a large bowl, stir together the tomatoes, cheeses, salt and basil until combined.
4. Parboil the pasta for 4 minutes.
Drain well, reserving 1 cup of the pasta cooking water. Stir the pasta into the tomato-cheese mixture, adding some of the reserved pasta water if the mixture seems dry.
5. Transfer to a baking dish and dot with butter. Bake until bubbly, 7 to 10 minutes.
52 | TASTE OF HOME