INGREDIENTS
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½ cup grated Italian cheese—use any one kind or a combination of your favorite (Pecorino Romano, Parmigiano-Reggiano or a Romano/Parmesan blend.).
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6 oz Fontina (Italian) cheese, shredded
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¼ cup Gorgonzola, crumbled
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2-3 heaping tablespoons (about ¼ c) ricotta cheese
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¼ lb fresh mozzarella, cubed
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2 cups half and half or heavy cream
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1 cup crushed tomatoes
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1 handful of fresh basil, roughly torn
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1 pound penne pasta, cooked al dente
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½ stick of unsalted butter, cut into cubes