Al Forno's Penne with Tomato, Cream & Five Cheeses
8 variations on this amazing pasta technique are included in this book (check out that roaring forno on the cover).
Clockwise from top left: fontina, pecorino romano, ricotta, fresh mozzarella, gorgonzola (but you can swap others in, if you're looking to clear out your cheese drawer).
Aged cheeses like pecorino romano tend to melt best when grated finely.
While semisoft cheeses like fontina melt effortlessly even with a coarser grate.
You can shred the mozzarella too, but we like leaving it in wider slices, so it leaves pockets of molten goo in the baked pasta.
All five cheeses, standing by!
6 leaves of basil, ready for service.
The easiest way to chop these guys is to first roll them into a tight cigar.
Then slice in even coils.
Then rock your knife back the other direction until you have an even rough chop.
The basil, chunky canned tomatoes, and some salt get in on the cheese pile.
Last but certainly not least: a pint of cream.
You might be worried that it looks too soupy -- it'll be okay. Now you're ready to turn to parboiling your pasta.
The only dirty utensils thus far -- not too shabby!
The pasta only cooks for 4 minutes -- it'll finish in the oven.
Drain; pretend you're hitting the sauna.
Add the semi-cooked pasta to the creamy, cheesy slurry.
Stir it up.
Pour or spoon into baking vessels (we recommend the latter if distributing between multiple dishes -- you don't want one getting all the cream!).
Last ingredient: butter, which helps crisp up the top noodles and melts into the sauce.
Slide into a raging hot oven (500 degrees F) for 7-10 minutes.
And this is what you'll get: a cheesy, creamy, charred pile of goodness.
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Author Notes: You won't meet a speedier baked pasta, not one that's this good. The recipe as written is genius, but even more genius is the fact that the technique can be reapplied in countless ways. Al Forno is always cycling in seasonal variations: thinly sliced asparagus and lemon zest, radicchio and shiitake, pumpkin and pancetta (the last of which Merrill reverse engineered and posted on FOOD52 back in 2010 -- go save her recipe now to try next fall). You also don't need to go out and buy five different hunks of cheese. This technique can work with whatever forgotten ends you have lying in the cheese drawer. Adapted very slightly from Cucina Simpatica: Robust Trattoria Cooking by Johanne Killeen & George Germon (Harper Collins, 1991) - Genius Recipes
Serves 4, or 6 to 8 as an appetizer
- 2 cups heavy cream
- 1 cup chopped canned tomatoes in heavy puree
- 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
- 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
- 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
- 2 tablespoons ricotta cheese
- 1/4 pound thinly sliced mozzarella cheese
- 3/4 teaspoons kosher salt, plus more for pasta water
- 6 fresh basil leaves, coarsely chopped
- 1 pound penne rigate or conchiglie rigate
- 4 tablespoons (1/2 stick) unsalted butter, sliced thinly
- Heat oven to 500 degrees.
- Bring a large pot of salted water to a boil.
- In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
- Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
- This recipe is a Community Pick!
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24 days ago KtMcB
I followed the recipe exactly (very unusual for me!) as I was bringing it to a small dinner party. I prepared it at home and put it in friends oven for 10 min and was a big hit. parboiling pasta for 4 min then baking for 10 was just right.
about 1 month ago java&foam
Everyone at my house swore up and down this was the best mac and cheese type dish they have ever eaten. People kept going in for more long after they said they were full! The blue cheese mellows and adds wonderful depth...even picky kids will love it.
2 months ago ChefJune
I have had that book for years. Why haven't I made this before? Silly me!
6 months ago cutthecarrot
I made this original way and was enchanted. The second time, I used half and half instead of cream, whole wheat rotini, and a jar of red pepper spread/relish (from Trader Joe's) instead of the tomatoes. It worked so well! It is nice to know it can be lightened and a little whole grain action can be added with delicious and consistent results.
8 months ago dmass
Wow! Delicious! I can't find the right words to describe how tasty this was.
The only changes I made was I used fresh tomatoes from the garden and I didn't quite have 1/4 lb of mozzarella. I did cook mine a little longer than what was noted in the recipe. I can't wait to make it again!
9 months ago MsJoanie
I must have mis-judged my cheese quantities because I found this a little soupy, so I think I'll back off on the cream next time... I also used fresh tomatoes because I've got lots from the garden right now. Ran one large brandywine through the food mill to get puree and finely chopped another. Also added chunks of natural, uncured deli ham, which totally rocked! Should have added some garlic, but I'll remember that next time. I don't know how they think this only feeds four people. I baked this in a 9x13 casserole and it could easily feed 8-10 people with a salad. Mine also took more than 25 minutes to cook, but again, I think I must have misjudged the amount of cheese.
9 months ago IRONWOOD CHEF
There have been a number of comments referring to the "unhealthy" aspect of this dish. While the 5 cheeses may mean that it will always be rather "calorie dense", I have lightened it considerably in each of two versions: (1) I ditched the butter, used part-skim mozzarella for one of the cheeses, and substituted 1 cup 2% evaporated milk and 1 cup 2% milk plus a beaten egg for the heavy cream; (2) same as above, but substituted 1 cup no-fat "cream" (which we are now able to buy here) and 1 cup 0% Greek yogurt for the heavy cream. Both were good, but the second was better.
9 months ago tylermmcdon
This was extremely heavy but of course delicious. I substituted Gruyere for fontina. Yum!
9 months ago zoemetrouk
I made this exactly as written last night and it was divine. Hats of to Al Forno--they never disappoint. We also love their roasted sausage and grapes!!
about 1 month ago michelle_brown
That is ironic - those are the two recipes we love too. The roasted grapes and sausage are perfect. This dish is easy and yummy!
16 days ago zoemetrouk
I made this again yesterday for my son's ninth birthday. It was such a hit. We definitely need to get their book!
12 months ago ellenu
That was absurdly good. I just used cheese on hand--fresh ricotta, provolone, mozzarella, even cheddar--and only had 1 cup of heavy cream. added a bit of 2% milk and also left out butter. This was so wonderful, so easy.
about 1 year ago Zenqi
P.S. I will also leave the butter out next time. I see no benefit from it - only extra calories.
about 1 year ago Zenqi
Oh, wow. I'm SO full. Was that ever rich and tasty. Okay, I made alterations, too. I used whatever bits of cheese I had in the cheese drawer, plus smoked mozarella, romano & ricotta. I used the full 14.5 oz. can of Muir Glen diced tomatoes, added crushed garlic (I just couldn't resist), added grape tomatoes (to pretend there's a healthy factor to this recipe). The garlic in it was excellent. Oh, I also used 1/2 whole wheat penne & 1/2 regular. I started the whole wheat about 1 minute before the regular. I kept wanting to squeeze a lemon in it, but I didn't. I think my intuition was right. Next time, I will. I'll also add quite a bit more basil next time and skip the smoked mozzarella (a bit over powering) but I'd use the Muir Glen roasted tomatoes. It turned out WAY too good. I think it should be served with an exercise routine next to the plate. ;)
about 1 year ago AJouve
This recipe seems to welcome modifications and, as usual, I took full advantage of just what I had on hand. Of course, I changed the cheese to just what I had chunks of (including some low fat swiss) but also used greek yogurt in place of ricotta, fresh, chopped tomatoes for the canned, and lastly left off the extra butter on top. It was still amazingly delicious, comforting, and insanely easy. I am usually a more health-conscious cook but this recipe will be a definite keeper.
about 1 year ago gothamista
This was terrific. I threw caution and calorie-counting to the wind and used quite a bit more cheese than called for because, well, I had a bunch left over from other cooking (used ricotta freshly made from Jennifer Perillo's recipe here on Food 52, provolone, Pecorino, mozzarella, and Swiss). I baked it in 2 largish dishes for more like 15 minutes and it came out beautifully.
about 1 year ago Sf2oak
I just made this with major modifications. Used 1-28 oz can of plum tomatoes whizzed up in blender. Maybe 1 cu whipping cream. Feta, havarti, mozz, parm. 1 bag frozen spinach, thawed & drained. Turned out well for a 20 min dish. I would not sprinkle parm on top again, it just lays there.
Has anyone made this w/ whole wheat pasta?
about 1 year ago irinaleibo
This was great. I had some leftover Boursin cheese and threw that in too! I did use
regular 1/2 & 1/2 and it was fine.
Cheers
irina
about 1 year ago rederin
Ok, well this is freaking delicious. I didn't have all the right kind of cheeses, so I played around with it, successfully, I might add. I see that people are freaking out a bit about the fat. I will say, neither myself nor my husband have shy appetites, and the full dish made 8 servings for us. I just served it with a plain arugula salad, which complimented it well. I did double the tomatoes (used fire-roasted) and used a bit less cream. Totally worth it. And so easy! Oh, and I put maybe half the butter on top. I bet this would also be great with spinach.
about 1 year ago darksideofthespoon
Made this on Sunday and didn't change a thing. I think my heart almost stopped from all the cream, cheese and butter but it was well worth the coronary. I will definitely make this again, maybe just not so soon. ;)
10 months ago darksideofthespoon
I want this again soo badly but we're on a diet now. Boourns!!!
about 1 year ago hothead
Hi
What brand of canned tomatoes with heavy puree did you use in this recipe. I've never seen tomatoes in a can with heavy puree. Thanks
about 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
We used a cup of Muir Glen canned diced tomatoes, including some of the thick juices from the can. (And by the way, if you're using a 14.5oz can and have some left over that you don't know what to do with, feel free to just add them in too!).
about 1 year ago serendipity2425
This sounds beyond fabulous. But, yeah, all that fat gives me pause. Any of 52's testers tried using fat-free half & half?? Think I could live with that!
about 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Hi serendipity2425 -- haven't tried that. We're all about the real cream (in moderation) here. But check out the comments thread on the blog post for some cool ideas for lightening up the sauce while still using this technique (swapping out some of the cream for more tomatoes, for example): http://www.food52.com/blog...