Pros-This is a very easy dinner to throw together. It requires hardly any prep time, very little cook time, and you really won't dirty up your kitchen too much. Also, the ingredients are very easy to find in your local supermarket. And as a final pro, if you're making this dish for a man (or men) chances are they will be pleased. Maybe it's just me, but I have yet to find a man who will turn down a meal that is swimming in cheese.
Cons-This is a very expensive recipe to make. I've been trying to slash our grocery budget, and as I mentioned before, the only reason I made this new dish is because I already had most of the ingredients in the house. Also, I personally found it to be too rich. Even though this recipe only calls for 1/4 cup of gorgonzola, I thought it was overwhelming. Not to mention the two cups of heavy cream....yeah. I'm pretty sure I blew an entire day's worth of calories on this dinner.
All that being said, to each their own. Will liked this recipe a lot more than I did, and I would be willing to make it again if he requests it. I'll just to have to add a two-hour workout session to my day! ;)
Source: Food Network
- Kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 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
- 1/4 pound fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 pound imported penne rigate pasta
- 4 tablespoons (1/2 stick) unsalted butter
1. 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.
2. 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.