Penne with Tomato, Cream and Five Cheese Tony Costello Yield: 6 to 8 appetizer servings 2 cups heavy cream 1 cup chopped canned tomatoes in heavy puree ½ cup freshly grated Pecorino Romano (1½ oz.) ½ cup coarsely shredded fontina (1½ oz.) 4 Tbsp. crumbled Gorgonzola (1½ oz.) 2 Tbsp. ricotta 2 small fresh mozzarella cheese, sliced (¼ pound) ⅔ tsp. kosher salt 6 basil leaves, chopped 1 pound imported penne rigate 4 Tbsp. unsalted butter Preheat the oven to 500o. Bring 5 quarts of salted water to a boil in a stockpot. In a mixing bowl, combine all the ingredients except the penne and butter. Cook the penne in the boiling water. Add pasta to mixing bowl. Stir well to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1½ to 2-cup capacity.) Dot with butter and bake until bubbly and brown on top, 7 to 10 minutes. Note: Tony Costello was a developer who built the building Don's office was in. He considered this dish an appetizer.

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