"To whip up her five-cheese penne, you'll need: 1/2 cup freshly-grated pecorino Romano 1/2 cup shredded Italian fontina 1/4 cup crumbled Italian Gorgonzola 1/4 pound fresh mozzarella, sliced 2 tablespoons ricotta cheese I must admit that I purchased Romano cheese instead of pecorino Romano, which I couldn't find in my local supermarket's small fromagerie, no matter how hard I tried. I did a quick Google search - "Is pecorino the same as Romano?" - and was convinced that they were basically identical."
"Garten's five-cheese penne also requires four additional ingredients. On top of all that cheese, you'll need: 1 pound penne rigate pasta 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 6 fresh basil leaves, chopped After draining my noodles, I put them back into the same pot and added my cheesy pink mixture. Garten recommends dividing your pasta into "shallow ceramic gratin dishes," but I realized this dish could easily turn into a one-pot recipe, and who doesn't love dealing with"
The recipe combines Gorgonzola, fontina, mozzarella, Romano, and ricotta to create a rich but not overly heavy penne pasta suited for fall and winter evenings. Ingredients list includes pecorino Romano, Italian fontina, crumbled Italian Gorgonzola, fresh mozzarella, ricotta, penne rigate, heavy cream, crushed tomato puree, and basil. Preparation drains the pasta, returns it to the pot, and mixes in a creamy pink cheese-tomato sauce. The dish can be portioned into shallow ceramic gratin dishes or served as a convenient one-pot meal. Substituting Romano for pecorino changes milk source but preserves sharp flavor.
Read at Business Insider
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