BAKED FOUR CHEESE PASTA WITH TOMATOES AND BASIL

BAKED FOUR CHEESE PASTA WITH TOMATOES AND BASIL image

Yield 4-6 people

Number Of Ingredients 18

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Bread crumb topping:
3-4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Pasta and cheese:
4 oz Italian Fontina cheese shredded
3 oz Gorgonzola cheese
1/2 cup grated pecorino Romano cheese
1/4 cup grated Parmesan cheese
1 pound penne
1 Tablespoon plus 1/4 teaspoon salt
2 teaspoons unsalted butter
2 teaspoons all purpose flour
1 1/2 cups heavy cream
1/4 teaspoon black pepper
14 oz can diced tomatoes (drained)
1/4 cup coarsely chopped basil leaves

Steps:

For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to small bowl; stir in Parmesan, salt, and pepper. Set aside. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees. Bring 4 quarts water to rolling boil in stock pot. Combine cheeses in large bowl, set aside. Add pasta and 1 Tablesppon salt to boiling water, stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium low heat; whisk floud into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occassionally; reduce heat to medium low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper, cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center) drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses, immediately pour cream mixture and tomatoes over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl, add basil, and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Transfer pasta to 13X9 inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.